I know I said I was looking forward to autumn cooking and that ice cream doesn’t exactly belong to that season, but I love making frozen treats all year round. This dairy-free rum and raisin ice cream is creamy, comforting and surprisingly simple to make.
For depth of flavour I used brown sugar in this recipe, but you can easily use regular granulated sugar or swap part of the sugar for maple syrup for a richer note — that would be delicious. If you don’t have arrowroot powder, cornstarch works fine as a thickening alternative.
The base is made with full-fat coconut milk, which gives a naturally creamy texture and a hint of coconut that pairs beautifully with rum-soaked raisins. The result is classic rum & raisin flavour with a velvety, plant-based finish.
📖 Recipe
Vegan Rum & Raisin Ice Cream
8
Creamy, rich vegan ice cream made with coconut milk and flavoured with rum-soaked raisins. Smooth, indulgent and perfect for anyone who loves the classic combination of rum and fruit.
Ingredients
- 700 ml (3 cups) full-fat coconut milk
- 2 tbsp arrowroot powder (or cornstarch)
- 1 tsp vanilla extract
- 150 g (¾ cup) brown sugar (or regular sugar/maple syrup)
- 115 g (¾ cup) raisins
- Approx. 5 tbsp rum, plus extra 2–3 tbsp for folding in (adjust to taste)
Instructions
- Combine the arrowroot powder with 60 ml (¼ cup) of the coconut milk in a small bowl and set aside to dissolve.
- Place the raisins in a small bowl and pour over 3 tbsp of rum. Allow them to soak while you prepare the base.
- Heat the remaining coconut milk and sugar in a saucepan over medium heat, stirring gently until it comes to a simmer. Remove from the heat and stir in the vanilla and the arrowroot mixture; the mixture will thicken slightly.
- Chill the mixture in the refrigerator for at least 2 hours until thoroughly cold.
- Churn the cold mixture according to your ice cream maker’s instructions. In the final stages of churning, add the soaked raisins and an extra 2–3 tbsp of rum to your preference.
- Transfer the churned ice cream to a shallow, freezer-safe container and freeze for at least 1 hour or overnight to firm up.
- Remove the ice cream from the freezer 5–10 minutes before serving to soften slightly. For neat scoops, dip your ice cream scoop in hot water between servings. Enjoy!
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