Say goodbye to store-bought, shrinkflated "pints" that are loaded with additives, and hello to a homemade vegan ice cream that's just as dreamy. With a velvety texture and a generous smattering of juicy, rum-soaked raisins, this dairy-free rum and raisin ice cream will satisfy even the most sophisticated palates!
This recipe is loosely based on my popular vegan vanilla ice cream, which uses a creme Anglaise-base for an incredibly smooth and creamy consistency.
In addition to the cozy rum flavor, this vegan coconut cream ice cream also showcases the natural sweetness and chewiness of plump raisins. As the raisins soak in the rum, they absorb its flavors, infusing the ice cream with their delightful fruity essence.
📖 Recipe Overview
- Simple Method - Since this rum & raisin ice cream is made without eggs, there’s no fussy tempering. Simply warm, strain, chill, and spin! Your active prep time will be just 30 minutes or less. Instead of wondering where to buy rum and raisin ice cream, just make it at home with my simple recipe!
- Rich & Creamy - The combination of coconut cream, creamy soy or oat milk, and sweetened condensed vegan milk yield a lusciously unctuous scoop that tastes like it came from a premium ice cream shop! Seriously, folks. Haagen Dasz rum raisin has nothing on this Vegan homemade ice cream.
- Made With Only 10 Ingredients - And most of them are shelf-stable pantry items. In fact, I’d bet you already have *most* of what you need on hand!
🧾 Ingredients Needed
As promised, this rum and raisin ice cream recipe requires just a few easy-to-find ingredients. Here’s what you’ll need:
When you’re scanning your pantry or shopping for this rum & raisin ice cream recipe, there are a few things to keep in mind.
- Raisins - Traditional raisin rum ice cream calls for regular brown raisins. That said, sultanas (a.k.a. “golden raisins”) will absolutely work!
- Dark Rum - Compared to white rum, dark rum is aged for a longer period, allowing it to develop a complex and robust taste profile. This makes it an ideal choice for infusing your ice cream with just the right amount of warmth and caramel-like essence. You can also use spiced rum (which will infuse the ice cream with other spices and flavors), or use more neutrally-flavored white rum as a last resort.
- Soy Milk - Soy milk is known for its high protein content, which helps contribute to a smoother, creamier mouthfeel. Similarly, oat milk offers a velvety texture that is ideal for ice cream making. Avoid using thinner plant-based milks like almond milk, which can give your ice cream an unpleasantly icy consistency.
- Light Muscovado Sugar - This is an unrefined sugar that has a rich, caramel-like flavor and a moist texture due to its high molasses content. If you don't have light muscovado sugar on hand, don't worry! Dark brown sugar, unrefined cane sugar, or even darker coconut sugar can all be used instead.
- Cornstarch - This is a common thickening ingredient that helps to create a custardy consistency for our vegan ice cream base. Depending on where you live, it may also be marketed as “corn flour.” If corn is a no-no in your house, feel free to swap in ground arrowroot powder/starch instead.
- Vegan Condensed Milk - Nowadays, there are lots of varieties to choose from. I tend to like Nature’s Charm, made from coconut or oat. You can also use homemade vegan condensed milk.
- Full-Fat Coconut Milk - Technically speaking, we’re only going to use the solid coconut cream that floats to the top of canned coconut milk. If you have access to purchasing pure coconut cream (NOT sweetened “cream of coconut”), feel free to use that instead.
🥣 How To Make Vegan Rum Raisin Ice Cream
There are a few steps to making the best homemade rum raisin ice cream, but I promise you it will be worth it!
Step 1: Soak the raisins. Place the raisins and rum in an airtight container and refrigerate to let them soak overnight or up to a few days in advance.
Step 2: Make the custard base: In a saucepan, whisk together the cornstarch and sugar until there are no lumps. Add the soy milk and whisk until the sugar is dissolved.
Step 3: Cook until thickened. Cook over low to medium heat for a few minutes while whisking. Alternate between using a whisk and spatula to prevent the mixture from burning to the bottom of the pan. Once the curd is thick enough to coat the back of your spoon or spatula, remove it from the heat.
Step 4: Sift. Pass the mixture through a fine-mesh sieve into a large mixing bowl. Push the mixture through with a spatula as it will be relatively thick.
Also, pass the raisins through a sieve to separate the rum. Set the raisins aside in the fridge.
Step 5: Flavor. Add the strained rum, vanilla, cinnamon, and salt to the custard mixture and whisk to combine. Allow the mixture to cool for 15 minutes - then cover with plastic wrap and chill for one hour.
Step 6: Whip the cream. Whisk the coconut cream until light and fluffy, then add the vegan condensed milk and whisk to combine. For ease, you can use a stand mixer or electric whisk, but a regular whisk will do!
Step 7: Combine with custard. Whisk the cooled custard mixture into the coconut cream until combined.
Step 8: Churn. Transfer the ice cream mixture to the frozen bowl of your ice cream maker and churn according to the manufacturer's instructions (usually around 25-40 minutes).
Step 9: Add rum-soaked raisins. During the last 5 minutes of churning, add the soaked raisins to the machine.
Step 10: Freeze. Transfer it to a loaf pan or sealable container and smooth out the top of the ice cream Freeze for 3-4 hours until solid or for soft serve consistency you can serve it straight from the machine.
While I might think this is the best rum raisin ice cream around, taste is subjective! Here are a few optional variations to consider:
- Bourbon Raisin - If you don’t have any rum on hand, American Bourbon has some lovely warmth that makes it a good stand-in for rum.
- Alcohol-Free - If you’re worried this raisin rum ice cream recipe has booze, not to worry. You’re welcome to swap in a non-alcoholic spirit (e.g. Lyre’s).
If it’s made in the traditional manner, then yes. However, you’re welcome to turn this into a booze-free rum raisin ice cream recipe by swapping in your favorite non-alcoholic rum brand.
When you think of ice cream, rum raisin might not be the first flavor that comes to mind. Well, until today, that is. Once you take a bite of this heavenly treat, you’ll be forever changed.
The primary flavor of rum and raisin ice cream is, unsurprisingly, rum! The addition of rum gives the ice cream a distinct and rich taste, with notes of caramel, warmth, and a hint of sweetness. I like to double down on the warmth by adding some ground cinnamon.
First, make sure you have some freezer-safe storage containers on hand. Don’t try using old take-out containers — they become brittle from the cold, and have a tendency to crack.
Once the homemade ice cream in an ice cream maker is done churning, quickly transfer it to your preferred container. Smooth out the top with the back of a spoon or spatula, then press a piece of wax paper, parchment, or plastic over the top to help prevent ice crystals from forming. Place the lid on, then store the ice cream container in the coolest part of your freezer (i.e. the back).
Since this recipe for rum and raisin ice cream is made without any stabilizers or preservatives, it will have a shorter shelf life than store-bought brands. For the best flavor and texture, enjoy within a month!
🍨 More Vegan Ice Cream
- 200 g (1.38 cups) raisins, or sultanas
- 120 g (½ cup) dark rum, *see note 1
- 300 g (1.25 cups) full-fat coconut milk or coconut cream, *see note 2
- 520 ml (2 ⅕ cups) soy milk, or oat milk
- 100 g (0.45 cups) light muscovado sugar, *see note 3
- 45 g (⅓ cup) cornstarch, or ground arrowroot
- 2 teaspoons vanilla bean paste, or vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- 200 g (⅔ cup) vegan condensed milk
- Prepare: Freeze your ice cream maker bowl at least 12 hours (ideally 24 hours) prior to making the recipe. Also, make sure you chill the cans of coconut milk at least 12 hours ahead.
- Make the custard base: In a saucepan, whisk together the cornstarch and sugar until there are no lumps. Add the soy milk and whisk until the sugar is dissolved. Cook over low to medium heat for a few minutes while whisking. Alternate between using a whisk and spatula to prevent the mixture from burning to the bottom of the pan. Once the curd is thick enough to coat the back of your spoon or spatula, remove it from the heat.
- Sift and flavor: Pass the mixture through a fine-mesh sieve into a large mixing bowl. Push the mixture through with a spatula as it will be relatively thick.Pass the raisins through a sieve to separate the rum. Set the raisins aside in the fridge.Add the rum, vanilla, cinnamon, and salt to the custard mixture and whisk to combine. Allow the mixture to cool for 15 minutes - then cover with plastic wrap and chill for one hour.
- Whisk: Whisk the coconut cream until light and fluffy, then add the vegan condensed milk and whisk to combine. For ease, you can use a stand mixer or electric whisk, but a regular whisk will do!Whisk the cooled custard mixture into the coconut cream until combined.
- Churn: Transfer it to the frozen bowl of your ice cream maker and churn according to the manufacturer's instructions (usually this can be 25-40 minutes). During the last 5 minutes of churning, add the soaked raisins to the machine.The ice cream is ready when it is super thick and sticks to the arm of the machine.
- Freeze: Transfer it to a loaf pan or sealable container and smooth out the top of the ice cream. Freeze for 3-4 hours until solid or for soft serve consistency you can serve it straight from the machine.
- Storage: Store it in an airtight container or loaf pan sealed with plastic wrap in the freezer. It is best served within 2-3 weeks. I also recommend taking it out of the freezer to rest at room temperature for 10 minutes before diving in for the perfect scoops!
- Rum: You can also use spiced rum or white rum as a last resort.
- Coconut Milk: Place the cans in the fridge overnight and use only the thick part from the top of the can. You will need the cream from 1-2 400ml cans, depending on the brand the yield of cream will differ - so opt for 2 to be safe.
- Sugar: You can also use unrefined cane sugar (or coconut sugar - which will be darker).
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*This recipe was originally published in May 2020. The recipe has since been improved and updated to minimize the ingredients used and simplify the instructions.