Paleo Rum and Raisin Ice Cream

Indulge in the creamy decadence of Paleo Rum and Raisin Ice Cream—a dairy-free twist on the classic dessert that’s rich, flavorful, and perfect for those embracing a paleo lifestyle. Made with velvety coconut milk, naturally sweetened with honey, and infused with the warming notes of dark rum and vanilla, this ice cream is both luxurious and wholesome. Juicy raisins are soaked in rum to enhance their flavor, while a custard base thickened with egg yolks ensures a silky consistency. A hint of coconut oil adds depth, making each bite irresistibly creamy. Whether you're searching for paleo dessert recipes or a unique frozen treat, this homemade ice cream is sure to please. Serve it solo or pair it with fresh fruit for an unforgettable dessert experience!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 6

Ingredients

• 800 ml coconut milk
• 100 g raisins
• 60 ml dark rum
• 80 g honey
• 1 teaspoon vanilla extract
• 4 large egg yolks
• 2 tablespoons coconut oil

Directions

Step 1

Place the raisins in a small bowl and pour over the dark rum. Allow them to soak for at least 30 minutes to plump up and absorb the rum flavor.

Step 2

In a medium saucepan, combine the coconut milk and 50g of honey. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.

Step 3

In a separate bowl, whisk together the egg yolks and the remaining 30g of honey until well combined and slightly thickened.

Step 4

Slowly pour about 1 cup of the hot coconut milk mixture into the egg yolks, whisking constantly to temper the eggs and prevent scrambling.

Step 5

Pour the tempered egg yolk mixture back into the saucepan with the remaining coconut milk mixture, stirring continuously.

Step 6

Cook the mixture over medium heat, stirring with a wooden spoon, until it thickens enough to coat the back of the spoon. This should take about 5-7 minutes.

Step 7

Remove the saucepan from the heat and stir in the vanilla extract and coconut oil until fully incorporated.

Step 8

Strain the custard through a fine-mesh sieve into a bowl to remove any cooked egg bits, ensuring a smooth ice cream base.

Step 9

Cover the bowl with plastic wrap, placing the wrap directly on the surface of the custard to prevent a skin from forming. Refrigerate until completely chilled, about 2 hours.

Step 10

Once chilled, stir in the soaked raisins along with any remaining rum.

Step 11

Pour the mixture into an ice cream maker and process according to the manufacturer's instructions until it reaches a soft-serve consistency.

Step 12

Transfer the ice cream to a lidded container and freeze for at least 4 hours or until firm before serving.

Nutrition Facts

Serving size	(1140.4g)

Amount per serving	% Daily Value*
Calories	1452.4

Total Fat 47.6g	0%
Saturated Fat 30.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 738mg	0%
Sodium 190.2mg	0%
Total Carbohydrate 218.8g	0%
Dietary Fiber 4.5g	0%
Total Sugars 187.7g
Protein 14.5g	0%

Vitamin D 73.2IU	0%
Calcium 206.3mg	0%
Iron 4.0mg	0%
Potassium 1588.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.5%

Protein: 4.3%

Carbs: 64.3%