Dairy-Free Rum and Raisin Ice Cream
Indulge in the creamy, decadent delight of Dairy-Free Rum and Raisin Ice Cream—a plant-based twist on the classic frozen treat! This velvety dessert is crafted with a luscious blend of full-fat coconut milk and unsweetened almond milk, ensuring a rich and creamy texture without any dairy. Plump, rum-soaked raisins add a boozy burst of sweetness, while a hint of vanilla elevates every bite with a warm, aromatic finish. Thickened naturally with a cornstarch slurry, this recipe is free from artificial thickeners and relies on simple, wholesome ingredients. It’s the perfect treat for hot summer days or an elegant dinner party dessert. Best of all, it’s easy to make with just 20 minutes of prep before chilling and churning. Whether served in bowls, waffle cones, or straight out of the freezer, this dairy-free, vegan-friendly ice cream guarantees satisfaction for adults seeking a little indulgence!
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Ingredients
- 0.5 cup raisins
- 0.25 cup dark rum
- 2 cups full-fat coconut milk
- 1 cup unsweetened almond milk
- 0.75 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 tablespoons cornstarch
- 2 tablespoons water
- 0.25 teaspoon salt
Directions
Step 1
Start by soaking the raisins in the dark rum. Combine the raisins and rum in a small bowl, cover, and allow to soak for at least 2 hours or overnight for best results.
Step 2
In a medium saucepan, combine the coconut milk, almond milk, granulated sugar, and salt. Heat over medium heat until the sugar dissolves completely, stirring occasionally.
Step 3
In a separate small bowl, mix the cornstarch and water until smooth to create a slurry.
Step 4
Once the sugar has dissolved in the milk mixture, slowly whisk in the cornstarch slurry. Continue to heat the mixture, stirring constantly, until it thickens slightly. This should take about 5 minutes. Do not let it come to a full boil.
Step 5
Remove the saucepan from heat and stir in the vanilla extract.
Step 6
Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours, or until thoroughly chilled.
Step 7
Once chilled, stir in the rum-soaked raisins (including any remaining rum) into the mixture.
Step 8
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. This usually takes 20-25 minutes.
Step 9
Transfer the churned ice cream to a lidded container and freeze for an additional 2-4 hours, or until firm.
Step 10
Serve the dairy-free rum and raisin ice cream in bowls or cones and enjoy!
Nutrition Facts
| Serving size | (1068.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2175.6 |
| Total Fat 117.7g | 0% |
| Saturated Fat 101.8g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 832.3mg | 0% |
| Total Carbohydrate 256.9g | 0% |
| Dietary Fiber 14.6g | 0% |
| Total Sugars 219.2g | |
| Protein 15.2g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 551.0mg | 0% |
| Iron 17.3mg | 0% |
| Potassium 1961.1mg | 0% |
Source of Calories