I know I said I was looking forward to Autumn cooking from now on and ice cream doesn’t really fit into that imagery. But I love making ice cream any time of year…
In this recipe, I’ve used brown sugar to add some flavour and depth but ordinary sugar would be fine or you can substitute some maple syrup which would be delicious! (Wish I’d tried that now.)
And cornstarch can be used instead of arrowroot if you don’t have any to hand.
The ice cream is sweet and creamy with the familiar rum & raisin flavours except with added deliciousness thanks to the coconut milk!
📖 Recipe
Vegan Rum & Raisin Ice Cream
Creamy, rich ice cream made from coconut milk, flavoured with rum and raisin.
Ingredients
- 700 ml 3 cups full-fat coconut milk
- 2 tbsp arrowroot powder
- 1 tsp vanilla extract
- 150 g ¾ cup brown sugar
- 115 g ¾ cup raisins
- approx 5 tbsp rum, more or less depending on how boozey you want it!
Instructions
- Mix the arrowroot with 60ml (¼ cup) of the coconut milk in a small bowl. Set aside for later.
- Put the raisins in a small bowl and pour over 3 tbsp of the rum. Let it soak whilst you make the ice cream.
- Pour the rest of the coconut milk and sugar together in a saucepan and bring to a boil, stirring gently. Once it reaches a boil, remove from the heat and stir in the vanilla and arrowroot mixture which will cause it to thicken.
- Refrigerate the mixture for at least 2 hours until very cold.
- Follow your ice cream maker's instructions to churn the ice cream. At the last minute, add the soaked raisins and an extra 2-3 tbsp of rum.
- When it's churned, transfer it to a shallow, freezer-safe container and leave it to firm up for at least 1 hour or overnight.
- Take out the freezer 5-10 minutes before you want to serve, to let it soften slightly. Then use an ice cream scoop, soaked in hot water to create the perfect scoops! Enjoy :-)
Caz says
I think it’s a great idea to use coconut milk in ice cream and I can see how well it would work with the rum and raisin flavours! Looks delicious.
Aimee says
Thanks Caz :-) I actually make coconut milk ice cream more than custard based ice creams nowadays, it’s really good!
Andy Bland says
Okay now I’m craving for ice cream.
Laura Denman says
So glad you’ve posted this because I’ve been wondering how I could make a vegan ice cream lately. And of course, this one sounds delicious =)
Aimee says
Thanks Laura! Let me know how your vegan ice cream turns out if you try it :-)
Denae says
Wow, this looks so good! I wish I had an ice cream maker! Oh well, I’ll have to give this recipe a try anyway! Rum and raisins-sounds like a delicious combo! Thanks Aimee!
Aimee says
I’ve successfully made proper ice cream a few times before without an ice cream maker so it can be done! Good luck if you decide to give it a try :-)
Consuelo @ Honey & Figs says
I’m not vegan either, but I love to experiment with new recipes and coconut milk instead of heavy cream seems such a fun change. I have to try this soon! Your version looks so creamy that it’s making me want to eat a bowl full of this stuff right now ;)
Aimee says
It is lovely and creamy but is nice and light to have for dessert after a big meal. You should definitely experiment with it, it’s delicious!