Vegan Rum and Raisin Ice Cream
Indulge in the creamy, decadent allure of Vegan Rum and Raisin Ice Cream, a dairy-free delight that perfectly balances rich, tropical flavors and sophisticated boozy notes. Made with a luscious blend of full-fat coconut milk and almond milk, this vegan treat is sweetened naturally with maple syrup and infused with aromatic vanilla extract. Plump raisins soaked in dark rum bring bursts of flavor and texture to every scoop, while a touch of sea salt rounds out the taste for an utterly satisfying dessert. Whether you're using an ice cream maker or popping the mixture straight into the freezer, this recipe promises velvety smoothness with every bite. Perfect for special occasions or as an everyday indulgence, this rum-soaked raisin ice cream is a must-try for anyone craving plant-based perfection in frozen form!
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Recipe Information
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
Instructions
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.
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.
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.
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.
Remove the saucepan from the heat and stir in the vanilla extract. Allow the mixture to cool to room temperature.
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.
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.
Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping.
Nutrition Facts
Calories |
2327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.5 g | 152% | |
| Saturated Fat | 101.2 g | 506% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 833 mg | 36% | |
| Total Carbohydrate | 263.8 g | 96% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 216.7 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 546 mg | 42% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2254 mg | 48% | |
*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.
