This delectable Vegan No-Churn Rum and Raisin Ice Cream dessert takes classic rum and raisin ice cream to new heights, all while staying true to a plant-based lifestyle. Whether you’re a devoted vegan or simply looking to try something new, this recipe promises a rich, creamy, and boozy ice cream experience without the need for any special equipment. With just a handful of ingredients and some patience for freezing, you’ll soon be savouring spoonfuls of this homemade delight.
Vegan No-Churn Rum and Raisin Ice Cream Recipe
Serves 8-10
Ingredients:
½ cup raisins
½ cup brewed black tea
2 tbsp dark rum
1 tsp vanilla bean paste
1 cup unsalted cashews, soaked overnight
½ cup light agave syrup or maple syrup
2 x 400ml can coconut cream
400ml can coconut milk
Vegan waffle cones, to serve
Method:
Place the raisins, tea, rum and vanilla in a small saucepan over medium heat. Bring to a simmer and cook for 2-3 minutes or until raisins are plump. Set aside to cool slightly.
Drain the liquid from the cashews. Place in a blender with agave and blend on high until smooth. Place in a large bowl, add the coconut cream and milk; whisk to combine. Pour into a container and freeze for 6 hours.
Using a small knife, cut the frozen coconut mixture into small pieces. Place half the mixture into the bowl of a food processor and process until smooth, scraping down the bowl as needed. Spoon into a large bowl. Repeat with the remaining mixture. Add raisin mixture and fold to combine.
Spoon the ice cream into a 2-litre capacity metal tin and freeze for 3-4 hours, or until frozen. Scoop into cones, to serve.
Smart Tip:
Coconut ice cream will be firmer than regular ice cream. If not using straight away, take out 15 minutes before serving to help with scooping.
