This delectable 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.
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
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.
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.