Vegan Eggnog Cheesecake Ice Cream

When I was a child I did not like eggnog.  Maybe it was the name, or because my Dad, trying to be funny (but also because he thought it was gross) called it "eggsnag".  Or maybe I didn't like it because the only kind I had sampled was some stuff in a carton that had been around for who knows how long.  Whatever the case, I didn't care for it.  That is until a couple years ago when I decided to buy some soy based Silknog to try.  I have since decided I like eggnog now that I am an adult, especially the soy variety, or the coconut milk based type I make at home.  I like its flavor with the subtle vanilla, nutmeg and spice hints.  I enjoy the type without the booze, but I do like a good splash if bourbon (I don't care for rum in mine) if I am feeling like I need it. 

I wanted some ice cream this weekend to go with an apple crisp I was making, but I didn't want the regular vanilla or plain cinnamon, so I decided on eggnog somehow.  It them morphed into eggnog cheesecake, because I decided to add some vegan cream cheese to it as well!  It had all the flavors of nutmeg, vanilla and spice with a hint of bourbon, and the creaminess of cheesecake.  It melted slowly the your tongue like silk, wonderful on its own, but awesome with the warm apple crisp I had made. 

It was so good that the next day I decided to try making a rootbeer float with it.  Now, this may sound wierd with the eggnog ice cream, but it was awesome!  Especially when I added a splash of bourbon as well!  If you are an eggnog fan, you must try making this! 

3 cups organic full fat coconut milk, chilled

1 Tbsp bourbon

1 Tbsp pure vanilla extract

seeds of one vanilla bean

2 tsp nutmeg

1 Tbsp cinnamon

1/2 tsp sea salt

 

Combine all ingredients in a food processor, and process until well blended. Pour the mixture into an ice cream maker and process according to package directions (mine takes about an hour, and is still a little soupy like the consistency of a malt, but firms up in the freezer later). Pour into freezable container with a lid, and place in the freezer for at least a few hours, or overnight to firm up for best results. Makes about 4 cups of delicious ice cream