Vegan ice cream is so rich and delicious, non-vegans with bland dairy should feel a little jealous.
Having come into some locally-sourced mesquite flour, we have been experimenting. (Chocolate chip cookies with mesquite are delicious.)
I stumbled into vegan ice cream that is sublime.
Bring 2 13.5 ounce cans of full-fat coconut milk, 1/4 cup corn syrup, 3/4 cup sugar, 2 heaping tablespoons mesquite flour, and a teaspoon of kosher salt to a boil then turn down to a simmer on the stove. Stir constantly until it all melts together. This takes about five minutes.
Talk off the heat.
Stir in the zest of two limes, one teaspoon of vanilla extract, and two tablespoons of spiced rum.
Refrigerate for four hours.
Churn in your ice cream machine for twenty minutes. Then frees overnight. (I couldn’t wait in the picture. I rushed the final set. I regret nothing. The rest will freeze just fine overnight.)
I served it with toasted pecans, toasted sunflower seeds, and a drop of spiced rum. It was divine. The mesquite lends a real nutty, toffee-like note to the final ice cream, that mingles with the lime and vanilla to remind me of flan.
It is delicious. Make this, if you can get some mesquite flour!