Vegan Rum and Raisin Ice Cream
Indulge in the creamy decadence of Vegan Rum and Raisin Ice Cream—a plant-based twist on a classic favorite! This luscious frozen treat combines the tropical richness of full-fat coconut milk and almond milk with the natural sweetness of maple syrup for a dairy-free base that's velvety smooth. Infused with the bold warmth of dark rum and studded with plump, rum-soaked raisins, every bite delivers a satisfying balance of boozy sophistication and indulgent sweetness. A touch of sea salt enhances the flavor while cornstarch ensures a perfectly scoopable texture. Whether you're craving a unique dessert for a dinner party or a luxurious dairy-free option for yourself, this homemade ice cream is easy to prepare and utterly irresistible. Perfect for vegans and ice cream lovers alike!
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Ingredients
- 2 cups Full-fat canned coconut milk
- 1 cup Almond milk
- 0.5 cup Maple syrup
- 2 teaspoons Vanilla extract
- 2 tablespoons Cornstarch
- 0.5 cup Dark rum
- 0.75 cup Raisins
- 0.25 teaspoon Sea salt
Directions
Step 1
In a small bowl, soak the raisins in the dark rum for at least 2 hours or overnight to allow them to absorb the rum flavor fully.
Step 2
In a medium saucepan, combine the coconut milk, almond milk, maple syrup, and sea salt. Heat over medium heat, stirring frequently until the mixture begins to steam, but do not bring it to a boil.
Step 3
In a small bowl, whisk together the cornstarch with 2 tablespoons of water to create a slurry. Gradually add this to the heated milk mixture, stirring constantly.
Step 4
Continue to cook the mixture over medium heat, stirring constantly for about 5-7 minutes until it thickens slightly and coats the back of a spoon.
Step 5
Remove the saucepan from the heat and stir in the vanilla extract. Allow the mixture to cool to room temperature.
Step 6
Once cooled, transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Step 7
Drain the raisins, reserving the rum. During the last few minutes of churning, add the soaked raisins into the ice cream mixture, along with 2 tablespoons of the reserved rum.
Step 8
Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Step 9
Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping.
Nutrition Facts
| Serving size | (1108.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2326.7 |
| Total Fat 118.5g | 0% |
| Saturated Fat 101.2g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 832.9mg | 0% |
| Total Carbohydrate 263.8g | 0% |
| Dietary Fiber 15.4g | 0% |
| Total Sugars 216.7g | |
| Protein 15.0g | 0% |
| Vitamin D 78.1IU | 0% |
| Calcium 545.6mg | 0% |
| Iron 18.8mg | 0% |
| Potassium 2254.2mg | 0% |
Source of Calories