Bourbon Mint Julep Ice Cream (Vegan)

This Bourbon Mint Julep Ice Cream is the perfect recipe for watching the Kentucky Derby! There is no churning involved and this recipe is completely dairy-free and vegan. Enjoy this spiked frozen treat on a warm summer day, 21+ only.

Aside from–you know–the horses, the Kentucky Derby is well known for the classic Mint Julep cocktail. Mint juleps are typically made with bourbon, simple syrup, fresh mint leaves, and usually some lime juice. They're a shaken cocktail that is strained and poured over crushed ice. It's very refreshing and just sweet enough, making it perfect for a warm Saturday in May.

Instead of making a traditional cocktail, I decided to go with this super easy mint julep inspired ice cream! This ice cream doesn't need any churning or an ice cream machine, it's completely vegan, and it is spiked with bourbon! I used coconut cream as the base for this ice cream, then incorporated all of the remaining julep ingredients.

Why You'll Love This Recipe

1. No Stove Required! I get it, it's hot outside. Thankfully, we don't even need to turn the stove or oven on for this one. Just mix, freeze, scoop, and enjoy!
2. Non-Dairy & Gluten-Free. This totally vegan recipe maintains its creaminess by using full-fat coconut cream. It is rich without adding a coconut flavor!
3. Perfect for Parties! This recipe is easily customizable for any type of ice cream flavor, but it is best for a Derby-themed party!

What You Need for This Recipe

Ingredients and Substitutions:

• Full Fat Coconut Cream – The most important part. Coconut cream is the base of the recipe. When using it, be sure to scoop the coconut cream out, and do not use the watery liquid at the bottom of the can. I don't recommend substituting it, but if you absolutely have to you should use full-fat coconut milk and only use the thick part on the top of the can.
• Bourbon – Use your favorite bourbon here! I chose a fairly priced Woodford Reserve, but use whatever you like! Don't drink alcohol? Substitute with a non-alcoholic bourbon like this one, or add an extra teaspoon or two of vanilla extract.
• Fresh Mint Leaves – Always use the fresh leaves for the best flavor. If you want the ice cream to be extra minty, consider adding just a few drops of mint extract.
• Sugar – I used regular, plain, white granulated sugar in this recipe. I think brown sugar would be a tasty substitute for a richer flavor. For a healthier version, substitute with coconut sugar or with a sugar alternative such as Stevia, Monkfruit sweetener, or Erythritol.
• Almond Milk – This recipe calls for just a small amount of almond (or other non-dairy milk) to mix with the coconut cream to create a smoother texture. I chose to use unsweetened and unflavored milk. You could use vanilla-flavored almond milk for more sweetness. If you do, taste and adjust as needed.
• Vanilla Bean Paste – I love using vanilla bean paste in place of vanilla extract. It has a richer flavor because it has the beans in it. However, vanilla extract will work in its place with the same measurements.
• Lime Zest – This adds just a subtle lime flavor. If you want more citrus, consider squeezing half of the lime into the ice cream base.

Tools:

• Mixing Bowl
• Electric Mixer
• 8x8 Baking Pan (for freezing)
• Ice Cream Scoop

How to Make this Recipe

Step 1: Scoop Coconut Cream

Begin by placing a mixing bowl in the freezer for 10-30 minutes to chill.

Remove mixing bowl. Open two 14 ounce cans of coconut cream. Instead of turning the cans upside down and dumping them into the bowl, you will want to take a spoon and scoop the cream out. At the bottom of the can, there will be watery liquid, which you don't want to add to the mixing bowl.

Using your electric hand mixer, beat the coconut cream until it is light and fluffy and there are no more chunks.

Step 2: Add the Ingredients

To the whipped coconut cream, add ¼ cup of chopped fresh mint leaves, 3 tablespoons of sugar, ¼ cup of almond milk, ¼ cup or 2 ounces of bourbon, ½ tablespoon of lime zest, ½ tablespoon of vanilla paste or extract.

Use the hand mixer again and beat until well combined and very smooth.

Step 3: Freeze the Ice Cream

Pour the smooth mixture into a shallow 8 x 8 inch baking pan.

Put this into the freezer and freeze for 1 hour or until solid.

Once solid, use an ice cream scooper to scoop and serve! Garnish with extra mint leaves and lime zest.

Expert Tips:

• If you want the ice cream to be extra minty, consider adding just a few drops of mint extract or more fresh mint leaves!
• To make this recipe sugar-free, substitute the sugar with a sweetener such as a stevia, monk fruit, or erythritol. Follow the respective package instructions for proper conversions.
• For best results, use the hand mixer until the mixture is perfectly smooth, mixing for longer than you think you should. Always taste and adjust before freezing.

Recipe FAQs

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