Say goodbye to store-bought, shrinkflated “pints” which are loaded with components, and hi there to a selfmade vegan ice cream that is simply as dreamy. With a velvety texture and a beneficiant smattering of juicy, rum-soaked raisins, this dairy-free rum and raisin ice cream will fulfill even essentially the most refined palates!
This recipe is loosely based mostly on my widespread vegan vanilla ice cream, which makes use of a creme Anglaise-base for an extremely clean and creamy consistency.
Along with the comfy rum taste, this vegan coconut cream ice cream additionally showcases the pure sweetness and chewiness of plump raisins. Because the raisins soak within the rum, they take in its flavors, infusing the ice cream with their pleasant fruity essence.
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📖 Recipe Overview
- Easy Methodology – Since this rum & raisin ice cream is made with out eggs, there’s no fussy tempering. Merely heat, pressure, chill, and spin! Your lively prep time shall be simply half-hour or much less. As an alternative of questioning the place to purchase rum and raisin ice cream, simply make it at residence with my easy recipe!
- Wealthy & Creamy – The mix of coconut cream, creamy soy or oat milk, and sweetened condensed vegan milk yield a lusciously unctuous scoop that tastes prefer it got here from a premium ice cream store! Severely, of us. Haagen Dasz rum raisin has nothing on this Vegan selfmade ice cream.
- Made With Solely 10 Substances – And most of them are shelf-stable pantry gadgets. Actually, I’d guess you have already got *most* of what you want available!
🧾 Substances Wanted
As promised, this rum and raisin ice cream recipe requires only a few easy-to-find elements. Right here’s what you’ll want:
Ingredient Notes
While you’re scanning your pantry or looking for this rum & raisin ice cream recipe, there are some things to remember.
- Raisins – Conventional raisin rum ice cream calls for normal brown raisins. That stated, sultanas (a.ok.a. “golden raisins”) will completely work!
- Darkish Rum – In comparison with white rum, darkish rum is aged for an extended interval, permitting it to develop a posh and strong style profile. This makes it a great selection for infusing your ice cream with simply the correct quantity of heat and caramel-like essence. You can even use spiced rum (which is able to infuse the ice cream with different spices and flavors), or use extra neutrally-flavored white rum as a final resort.
- Soy Milk – Soy milk is thought for its excessive protein content material, which helps contribute to a smoother, creamier mouthfeel. Equally, oat milk presents a velvety texture that’s splendid for ice cream making. Keep away from utilizing thinner plant-based milks like almond milk, which may give your ice cream an unpleasantly icy consistency.
- Gentle Muscovado Sugar – That is an unrefined sugar that has a wealthy, caramel-like taste and a moist texture as a result of its excessive molasses content material. If you do not have gentle muscovado sugar available, don’t fret! Darkish brown sugar, unrefined cane sugar, and even darker coconut sugar can all be used as a substitute.
- Cornstarch – This can be a frequent thickening ingredient that helps to create a custardy consistency for our vegan ice cream base. Relying on the place you reside, it could even be marketed as “corn flour.” If corn is a no-no in your home, be happy to swap in floor arrowroot powder/starch as a substitute.
- Vegan Condensed Milk – These days, there are many varieties to select from. I have a tendency to love Nature’s Attraction, made out of coconut or oat. You can even use selfmade vegan condensed milk.
- Full-Fats Coconut Milk – Technically talking, we’re solely going to make use of the strong coconut cream that floats to the highest of canned coconut milk. If in case you have entry to buying pure coconut cream (NOT sweetened “cream of coconut”), be happy to make use of that as a substitute.
🥣 How To Make
Step 1: Soak the raisins. Place the raisins and rum in an hermetic container and refrigerate to allow them to soak in a single day or up to some days upfront.
Step 2: Make the custard base: In a saucepan, whisk collectively the cornstarch and sugar till there aren’t any lumps. Add the soy milk and whisk till the sugar is dissolved.
Step 3: Prepare dinner till thickened. Prepare dinner over low to medium warmth for a couple of minutes whereas whisking. Alternate between utilizing a whisk and spatula to stop the combination from burning to the underside of the pan. As soon as the curd is thick sufficient to coat the again of your spoon or spatula, take away it from the warmth.
Step 4: Sift. Go the combination via a fine-mesh sieve into a big mixing bowl. Push the combination via with a spatula as it will likely be comparatively thick.
Additionally, cross the raisins via a sieve to separate the rum. Set the raisins apart within the fridge.
Step 5: Taste. Add the strained rum, vanilla, cinnamon, and salt to the custard combination and whisk to mix. Permit the combination to chill for quarter-hour – then cowl with plastic wrap and chill for one hour.
Step 6: Whip the cream. Whisk the coconut cream till gentle and fluffy, then add the vegan condensed milk and whisk to mix. For ease, you should utilize a stand mixer or electrical whisk, however a daily whisk will do!
Step 7: Mix with custard. Whisk the cooled custard combination into the coconut cream till mixed.
Step 8: Churn. Switch the ice cream combination to the frozen bowl of your ice cream maker and churn based on the producer’s directions (normally round 25-40 minutes).
Step 9: Add rum-soaked raisins. Over the last 5 minutes of churning, add the soaked raisins to the machine.
Step 10: Freeze. Switch it to a loaf pan or sealable container and clean out the highest of the ice cream Freeze for 3-4 hours till strong or for tender serve consistency you’ll be able to serve it straight from the machine.
🍹 Variations
Whereas I’d suppose that is the very best rum raisin ice cream round, style is subjective! Listed below are a number of elective variations to contemplate:
- Bourbon Raisin – When you don’t have any rum available, American Bourbon has some beautiful heat that makes it stand-in for rum.
- Alcohol-Free – When you’re fearful this raisin rum ice cream recipe has booze, to not fear. You’re welcome to swap in a non-alcoholic spirit (e.g. Lyre’s).
💬 FAQs
If it’s made within the conventional method, then sure. Nevertheless, you’re welcome to show this right into a booze-free rum raisin ice cream recipe by swapping in your favourite non-alcoholic rum model.
While you consider ice cream, rum raisin may not be the primary taste that involves thoughts. Properly, till right this moment, that’s. As soon as you’re taking a chew of this heavenly deal with, you’ll be perpetually modified.
The first taste of rum and raisin ice cream is, unsurprisingly, rum! The addition of rum offers the ice cream a definite and wealthy style, with notes of caramel, heat, and a touch of sweetness. I prefer to double down on the heat by including some floor cinnamon.
First, be sure to have some freezer-safe storage containers available. Don’t attempt utilizing outdated take-out containers — they grow to be brittle from the chilly, and tend to crack.
As soon as the selfmade ice cream in an ice cream maker is completed churning, rapidly switch it to your most well-liked container. Clean out the highest with the again of a spoon or spatula, then press a bit of wax paper, parchment, or plastic excessive to assist stop ice crystals from forming. Place the lid on, then retailer the ice cream container within the coolest a part of your freezer (i.e. the again).
Since this recipe for rum and raisin ice cream is made with none stabilizers or preservatives, it can have a shorter shelf life than store-bought manufacturers. For the very best taste and texture, get pleasure from inside a month!
🍨 Extra Vegan Ice Cream
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Description
This scrumptious vegan rum raisin ice cream recipe has a creamy vanilla brown sugar cinnamon custard base studded with juicy rum-soaked raisins. Made with easy plant-based elements, that is the proper vegan gelato recipe made with out dairy or eggs.
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Put together: Freeze your ice cream maker bowl at the least 12 hours (ideally 24 hours) prior to creating the recipe. Additionally, be sure to chill the cans of coconut milk at the least 12 hours forward.
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Make the custard base: In a saucepan, whisk collectively the cornstarch and sugar till there aren’t any lumps. Add the soy milk and whisk till the sugar is dissolved. Prepare dinner over low to medium warmth for a couple of minutes whereas whisking. Alternate between utilizing a whisk and spatula to stop the combination from burning to the underside of the pan. As soon as the curd is thick sufficient to coat the again of your spoon or spatula, take away it from the warmth.
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Sift and taste: Go the combination via a fine-mesh sieve into a big mixing bowl. Push the combination via with a spatula as it will likely be comparatively thick.Go the raisins via a sieve to separate the rum. Set the raisins apart within the fridge.Add the rum, vanilla, cinnamon, and salt to the custard combination and whisk to mix. Permit the combination to chill for quarter-hour – then cowl with plastic wrap and chill for one hour.
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Whisk: Whisk the coconut cream till gentle and fluffy, then add the vegan condensed milk and whisk to mix. For ease, you should utilize a stand mixer or electrical whisk, however a daily whisk will do!Whisk the cooled custard combination into the coconut cream till mixed.
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Churn: Switch it to the frozen bowl of your ice cream maker and churn based on the producer’s directions (normally this may be 25-40 minutes). Over the last 5 minutes of churning, add the soaked raisins to the machine.The ice cream is prepared when it’s tremendous thick and sticks to the arm of the machine.
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Freeze: Switch it to a loaf pan or sealable container and clean out the highest of the ice cream Freeze for 3-4 hours till strong or for tender serve consistency you’ll be able to serve it straight from the machine.
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Storage: Retailer it in an hermetic container or loaf pan sealed with plastic wrap within the freezer. It’s best served inside 2-3 weeks. I additionally suggest taking it out of the freezer to relaxation at room temperature for 10 minutes earlier than diving in for the proper scoops!
- Rum: You can even use spiced rum or white rum as a final resort.
- Coconut Milk: Place the cans within the fridge in a single day and use solely the thick half from the highest of the can. You’ll need the cream from 1-2 400ml cans, relying on the model the yield of cream will differ – so go for 2 to be secure.
- Sugar: You can even use unrefined cane sugar (or coconut sugar – which shall be darker).
Serving: 1half cup | Energy: 226kcal | Carbohydrates: 33g | Protein: 2g | Fats: 7g | Saturated Fats: 6g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 0.4g | Sodium: 145mg | Potassium: 290mg | Fiber: 2g | Sugar: 13g | Vitamin A: 186IU | Vitamin C: 5mg | Calcium: 86mg | Iron: 2mg
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*This recipe was initially printed in Might 2020. The recipe has since been improved and up to date to attenuate the elements used and simplify the directions.
