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 :-)
Carol Ann says
Hey,
Thanks so much for posting this recipe. I made it tonight and it is outstanding!
Mine is not vegan, I actually added two egg yolks to it because I read that can give a better texture. Next time I make it, I’ll try it vegan so I can compare.
I also used maple syrup instead of brown sugar (decreasing the amount a bit). And I used tapioca starch instead of arrowroot, because that’s what I had.
It was excellent! I think the base (before the rum and raisins) will be a great vanilla base to use with all kinds of mix ins.
One thing…I used the kind of ice cream maker (compression? I can’t remember what it’s called) where you don’t need to freeze anything in advance. It let it churn till almost frozen (about 30 mins) but when I added in the rum and raisins, understandably, it took probably another 30 minutes to freeze up again. I just wonder if the length of time would make it hard to use one of the ice cream makers that you need to freeze ahead of time.
Aimee says
Thank you! So glad you enjoyed it, Carol Ann! It’s one of my favourite ice creams
On the note of the ice cream makers, I actually own one that needs to be pre-frozen but had no issues with this. What I would suggest though, for next time is to stir the rum into the mixture before adding it to the ice cream maker and then adding just the raisins during the last few minutes of churning. Hopefully it won’t take as long :-)
Karen says
Do you use canned coconut mil and drain the water, or the tetra packs of coconut milk? Excited to make things on the weekend!
Britt says
Did you make this with canned coconut milk? Hoping to try it this week.
Aimee says
Yes, canned full-fat coconut milk is what you need! Not the kind in the cartons as that will be too thin.
Pamela @ Brooklyn Farm Girl says
I absolutely love how this ice cream looks, what a pretty treat! I’d love a scoop (or 2, hehehe) on some Fall pie.. mmm!
Aimee says
That would be amazing! Warm desserts and cold ice cream = <3
Emma @ Fork and Good says
How amazing is this? How much do I want it?! Drooooool!
Aimee says
Haha thanks Emma! :-)
veganmiam.com says
What a lovely post, thank you for sharing this wonderful and delicious ice cream recipe! I love the idea of using rum & raisin, mmmmmmm! Bookmarking this recipe when I get back home in November! Beautiful photos, Aimee! Have a fab Sunday!
Aimee says
Glad you like it Rika! :D
Kate says
Sounds delicious. I’ve never tried using coconut milk, but did make a Baobab sorbet back in June using almond milk which was lush. I might try the same recipe again using coconut milk instead – I think it may add a different dimension!
Aimee says
Oh wow, I had to look up your recipe on your blog and it sounds gorgeous. Coconut milk would certainly compliment the tropical flavours, I’ll have to try this too! I’ll be keeping an eye out for Baobab powder…