Dairy-Free Rum and Raisin Ice Cream
Indulge in the creamy decadence of Dairy-Free Rum and Raisin Ice Cream, a luscious twist on the classic dessert that's perfect for those avoiding dairy. This mouthwatering treat combines the richness of full-fat coconut milk and unsweetened almond milk to create a velvety base, balanced by the bold sweetness of plump raisins soaked in dark rum for a boozy kick. Enhanced with vanilla extract, a hint of salt, and thickened with a smooth cornstarch slurry, the mixture transforms into a dreamy frozen delight with the help of your ice cream maker. Perfectly suited for summer gatherings or a cozy treat, this dairy-free ice cream satisfies your cravings without compromising on flavor. Ready in under 30 minutes of prep time, it’s an irresistible dessert that’s gluten-free, dairy-free, and ideal for anyone seeking a tropical indulgence with a sophisticated flair!
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Recipe Information
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
Instructions
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.
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.
In a separate small bowl, mix the cornstarch and water until smooth to create a slurry.
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.
Remove the saucepan from heat and stir in the vanilla extract.
Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours, or until thoroughly chilled.
Once chilled, stir in the rum-soaked raisins (including any remaining rum) into the mixture.
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. This usually takes 20-25 minutes.
Transfer the churned ice cream to a lidded container and freeze for an additional 2-4 hours, or until firm.
Serve the dairy-free rum and raisin ice cream in bowls or cones and enjoy!
Nutrition Facts
Calories |
2176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.7 g | 151% | |
| Saturated Fat | 101.8 g | 509% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 832 mg | 36% | |
| Total Carbohydrate | 256.9 g | 93% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 219.2 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 551 mg | 42% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1961 mg | 42% | |
*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.
