Vegan Rum And Raisin Ice Cream
Vegan rum and raisin ice cream - this easy vegan ice cream is rich and creamy with a grown-up, boozy flavour of rum raisin.
Servings 1.5 litres
Equipment
- ice cream maker (ideally 2 litre)
Ingredients
- 175 g (1 cup + 3 Tablespoons) raisins
- 150 ml (½ cup + 2 Tablespoons) dark or spiced rum
- 160 g (1 + ⅓ cups) unroasted cashews
- 25 g (¼ cup) porridge oats
- 800 ml (3 ⅓ cups) unsweetened non-dairy milk (preferably soya or oat barista) divided
- 160 g (¾ cup) caster, granulated or light brown soft sugar
- 1 Tablespoon vanilla bean paste
- 55 g (4 Tablespoons) melted refined coconut oil or vegan block butter
- ¼ teaspoon salt
Instructions
- Make sure that the bowl of your ice cream maker has been in the freezer for long enough, mine takes 11 hours to fully freeze.
- Heat the raisins and rum in a small pan until simmering then cover and leave to soak overnight.175 g (1 cup + 3 Tablespoons) raisins, 150 ml (½ cup + 2 Tablespoons) dark or spiced rum
- Place the cashews in a heatproof bowl, generously cover with boiling water and leave to soak for 30-60 minutes.160 g (1 + ⅓ cups) unroasted cashews
- Place the porridge oats in a saucepan with half of the milk and bring to a gentle simmer, cook for about 5 minutes, stirring often to prevent the bottom from catching, until the oats are soft.25 g (¼ cup) porridge oats, 800 ml (3 ⅓ cups) unsweetened non-dairy milk (preferably soya or oat barista)
- Drain the soaked cashews really well then place them in a blender with the other half of the milk and blitz until smooth.
- Add the cooked oat mixture to the blender along with the sugar, vanilla, melted coconut oil/butter and salt and blend until the mixture is very smooth with no hint of graininess. Stop and scrape down the sides as needed.55 g (4 Tablespoons) melted refined coconut oil or vegan block butter, 160 g (¾ cup) caster, granulated or light brown soft sugar, 1 Tablespoon vanilla bean paste, ¼ teaspoon salt
- Pour the mixture through a fine mesh sieve into a bowl, cover and refrigerate until completely cold; I leave mine in there overnight but it will take at least four hours.
- The following day, place a fine mesh sieve over a jug. Tip the raisins and rum into the sieve and let drain thoroughly.
- Whisk 60 ml (¼ cup) of the reserved raisin rum into the chilled ice cream base.
- Churn the ice cream in your ice cream maker until it reaches soft-serve consistency then add the drained raisins. Due to the alcohol content, the ice cream may not freeze as firm as other recipes.
- Once the ice cream is done churning, transfer it to a freezer-proof container and freeze for at least 4 hours, until firm, before serving.
Notes
- See post above for tips, details and step-by-step photos.
- Don't be tempted to add extra rum to the ice cream otherwise it won't freeze properly!
- This ice cream can be quite solid straight out of the freezer so make sure that you take it out at least 15 minutes before serving to allow it to soften up a little.