- 1 1/2 cups cold brew coffee concentrate (we used Coolbrew)
- 1 can condensed milk
- 1/2 cup whole or 2% milk
- 1/2 cup Rumchata
- 2 tablespoons light rum
Combine all of the ingredients in a mixing bowl and whisk until the condensed milk has disolved into the coffee mixture. Refrigerate for 1 or 2 hours and pour mixture into an ice cream maker and freeze according to manufacture's directions. Alternately, pour the mixture into a baking dish and place in the freezer. Every so often scrape the mixture with a fork until frozen but still slushy. Serve immediately or store in the freezer for up to 2 weeks.