Boozy Horchata Ice Cream

1. Combine almond milk and cinnamon sticks in a medium heavy-bottomed saucepan. Simmer for 5 minutes. Cover, remove from heat, and add coconut oil. Allow to steep and cool for 30 minutes.

2. Remove lid and strain out cinnamon sticks. Whisk in coconut milk, honey, rum, and vanilla extract. Chill for 1 hour.

3. Pour into an ice cream maker and process according to manufacturer's instructions, about 20 minutes. Serve immediately for 'ice milk' consistency or freeze overnight until firm.

Cook's Notes:

Substitute cashew milk for the almond milk if preferred.

For a low-carb version, use powdered stevia or xylitol. I recommend using a stick blender to fully combine coconut milk with the powdered sweetener before adding steeped cinnamon mixture.

The coconut oil and rum both help keep ice cream from becoming rock solid; if frozen, let soften until scoopable, about 10 minutes.