Yo ho ho and a bowl of ice cream! Indulge your inner pirate with some rum-flavored ice cream. Coconut milk works very well here (I use half full-fat and half "light" coconut milk), but any non-dairy milk, or any combination of non-dairy milks, will work.
¾ c. raisins
¾ c. dark rum
3½ c. coconut milk, or any non-dairy milk
¾ c. sugar
2 T. arrowroot
1 t. vanilla extract
Place raisins into a bowl and cover with rum. Set aside for at least 30 minutes. Longer soaking will produce a more intense rum flavor. (I soak mine overnight.)
Mix ¼ cup of coconut milk with the 2 tablespoons of arrowroot and set aside.
Mix the remaining coconut milk and sugar together in a saucepan, and heat. When the mixture has just started to boil, take off the heat and stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
Stir in vanilla extract.
Set the ice cream mixture aside to cool.
After the raisins have finished soaking, strain the raisins, reserving ¼ cup rum. Stir reserved rum into ice cream mixture. Freeze according to your ice cream maker’s instructions. Add raisins in the last five minutes of freezing.
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Come to Mama!
ReplyDeleteAm I glad I found you. I have just learned that not only must I be gluten-free, I have to be dairy-free, egg-free, nut-free etc., as well.
Thank you for blogging such fab recipes. :)
Karina
This sounds amazing!
ReplyDeleteYears ago, Rum raisin was my favorite Hagan Daaz flavor. I am so excited to find your vegan version.
Can't wait to try it.
Wow, this was an awesome recipe! I added some shredded desiccated coconut at the end as well. Thanks, your blog is the source of so many litres of joy.
ReplyDeleteWill eating too much rum ice cream advisable? I heard it has a lot of health benefits.
ReplyDeleteI hope we do not get tipsy after trying this out! This recipe is promising, I will surely give this a try.
ReplyDeleteI made this rum raisin recipe for dessert tonight and it was sooooooo good.
ReplyDelete