Syntax Spirits

Soft Vodka Ice Cream, Caramel Flavor

(Dairy Free, Corn Free, Egg Free!  Some gluten intolerant folks can do wheat vodka, others can’t, so double check with your celiac friends before serving them Class V vodka.)

2 cans coconut milk, preferably not the “lite” stuff
2/3 cup brown sugar, or to taste
1/2 cup Class V Vodka
2 tablespoons Vanilla
1/2 cup flaked coconut (optional)

Blend all ingredients together briefly in a blender, then pour into a covered dish.  Freeze for a few hours or overnight, until the mixture is semi-solid.  Spoon back into the blender and blend until smooth.  Now the ice cream can be kept in the freezer until serving and it will stay soft and creamy.  The vodka keeps the coconut milk from freezing solid, and avoids the age-old problem of homemade ice cream being hard as a rock.

This recipe can probably also be successful with milk or cream, but we’ve never tried it.  If you do, let us know how it works!