Paleo Rum and Raisin Ice Cream
Indulge in a decadent twist on a classic with this Paleo Rum and Raisin Ice Cream—a creamy and dairy-free dessert that brings together bold flavors and wholesome ingredients. Made with rich coconut milk, sweet honey, and infused with the subtle warmth of dark rum-soaked raisins, this recipe is a healthier alternative that doesn't skimp on indulgence. The custard base, enriched with egg yolks and velvety coconut oil, ensures a luscious texture, while the hint of vanilla extract rounds out the flavor profile beautifully. Whether you're following a Paleo diet or simply exploring refined sugar-free and dairy-free delights, this homemade ice cream is perfect for summer treats, festive occasions, or anytime you crave a refreshingly guilt-free indulgence. Make it ahead for a smooth, creamy dessert that’s sure to impress.
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Recipe Information
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
Instructions
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.
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.
In a separate bowl, whisk together the egg yolks and the remaining 30g of honey until well combined and slightly thickened.
Slowly pour about 1 cup of the hot coconut milk mixture into the egg yolks, whisking constantly to temper the eggs and prevent scrambling.
Pour the tempered egg yolk mixture back into the saucepan with the remaining coconut milk mixture, stirring continuously.
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.
Remove the saucepan from the heat and stir in the vanilla extract and coconut oil until fully incorporated.
Strain the custard through a fine-mesh sieve into a bowl to remove any cooked egg bits, ensuring a smooth ice cream base.
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.
Once chilled, stir in the soaked raisins along with any remaining rum.
Pour the mixture into an ice cream maker and process according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the ice cream to a lidded container and freeze for at least 4 hours or until firm before serving.
Nutrition Facts
Calories |
1452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 190 mg | 8% | |
| Total Carbohydrate | 218.8 g | 80% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 187.7 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 206 mg | 16% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1589 mg | 34% | |
*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.
