Rum Raisin Ice Cream (Vegan)

Delicious vegan rum raisin ice cream! Luxuriously creamy and decadent vanilla ice cream studded with boozy rum raisins. 
Prep Time: 40 minutes
Cook Time: 6 hours
Soaking time: 6 hours
Total Time: 12 hours 40 minutes
4.56 from 9 votes

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closeup of ice cream scoops in loaf tin.

It’s officially May, so for me that’s good enough as “ice cream season”. Vegan ice creams are some of the most fun recipes to make. I’m not really sure where to start with this Rum Raisin Ice cream. The combination of several ingredients together make this the best rum raisin ice-cream I’ve ever tasted (that includes any dairy versions I had before going vegan!)

This ice cream is creamy and rich, it has a melt in the mouth consistency and juicy deep flavoured sweet caramel-y raisins. All of that followed by a heavy boozy punch of dark rum, perfection.

This ice-cream is incredibly moreish, which is possibly down to it being so flavourful.

And yes, you heard me right, this recipe is completely vegan-friendly meaning no cows were harmed in the process. It’s also gluten-free!

Rum raisin ice cream

WHAT MAKES THIS THE BEST RUM RAISIN ICE-CREAM?

CREAMY TEXTURE

Cashews: The nuts are pre-soaked in water to make them soft and creamy. Adding cashews to ice-cream gives a creamy and stable consistency.

Chilled coconut milk: It’s important to chill your can of coconut milk the night before you plan on using it. Once chilled, the water and fat in the can will separate. The water will sit at the bottom of the can, and the thick coconut cream will float to the top of the can. This will make it easier to scoop out the coconut cream and that’s the part you want! Adding the watery part of the can to your ice cream mixture will give your ice cream a more liquid and icy consistency.

Coconut oil: Adding a little coconut oil makes a big difference to the end result of your ice cream. The extra fat makes the consistency creamy and gives a melt in the mouth texture. You can also substitute coconut butter for coconut oil.

NATURAL FLAVOUR ENHANCERS

Sea salt & Vanilla extract: A little salt goes a long way in desserts. It not only adds depth to the flavour, but it enhances the existing flavours in the recipe and makes the sweetness pop without tasting salty. I recommend using a good quality natural vanilla extract, and not vanilla essence which is made with synthetic ingredients. A good vanilla extract will give this ice cream a delicious base flavour. You can also use 1 teaspoon of vanilla bean paste or half a vanilla pod in place of the vanilla extract in this recipe.

NATURALLY SWEETENED

Maple syrup & Medjool dates: The main sweetness for this recipe comes from the maple syrup. Whereas the dates add sweetness, and they also help to keep the creamy consistency of the ice-cream.

THE STARS OF THE RECIPE

Raisins: The raisins add a deep sweet caramel flavour to the ice cream. The recipe calls for the raisins to be soaked in rum overnight before making the ice cream. This process helps the raisins to soak up all that rum flavour, but also makes the raisins release some of the natural sugars and their flavour also intensifies.

Dark rum: The rum is the key ingredient in this recipe,. Although you could probably substitute a rum extract in it’s place (you would need to taste test and use a lesser amount in this case), I’d highly recommend using the real thing if you can. The rum not only gives a beautiful aroma and deep flavour, the alcohol content helps with keeping the ice cream’s creamy consistency. Alcohol has a lower freezing point (-114.7 degrees Celsius/-174.6 degrees Fahrenheit) than water (0 degrees C/32 degrees F.). Therefore ice cream tends not to get as hard as conventional recipes without alcohol.

Rum raisin ice cream

HOW TO MAKE THE BEST RUM RAISIN ICE-CREAM EVER!

BOOZE UP THE RAISINS

The hardest part about this ice cream is waiting for the ingredients to soak pre-recipe!

Start by soaking the raisins in the rum. Add them to an airtight jar with the rum and allow them to soak overnight. It’s important to allow time for soaking the raisins as this will make them plump and the natural sugars will mix with the rum, intensifying the flavour of the raisins. I tried making this recipe with raisins that were soaked for only a couple of hours and the result was that they got chewy and hard when frozen. Once they are ready, pass the raisins through a sieve, set the raisins aside and keep the rum for adding to the ice-cream mixture.

MAKE THE ICE CREAM BASE

In the meantime prepare the cashews by soaking them in filtered water. After 4 hours, rinse the cashews with clean water and drain. This will make them softer and easier on your blender as well as giving a rich creamy consistency to the ice-cream.

Add the rum, soaked cashews, chilled coconut milk, maple syrup, salt, vanilla extract, coconut oil and medjool dates to a high speed blender and blitz for a few minutes until everything has combined and the mixture is smooth without any lumps.

CHURN

Pour the mixture into your ice-cream maker and allow to churn for 10 minutes before adding in ¾ of the soaked raisins. I like to churn the ice cream for a little while before adding the raisins as it helps to distribute them more equally throughout the mixture.

Allow the mixture to churn for another 30 minutes until it becomes frozen or based on your ice-cream makers manufacture instructions. Once the ice-cream is thick and creamy, transfer it to a loaf tin lined with parchment paper.

Add the remaining raisins on top of the ice-cream, cover with more parchment paper and freeze for 6 hours before serving. A lot of ice cream recipes (including some of mine) require less freezing time. However, the relatively high alcohol content in this ones means it takes a little longer to freeze. But trust me, it’s worth it! That’s how you get that perfectly creamy and ready to eat consistency straight from the freezer.

I love serving this ice-cream with my Gluten-free Double Chocolate Brownies (pictured below).

Vegan brownies with ice cream and caramel sauce

WHY MAKE THIS ICE-CREAM?

  • The best rum raisin ice-cream you’ll ever try
  • Full of flavour
  • Plant-based and Vegan-friendly
  • Naturally sweetened with maple syrup, raisins and dates
  • Easy to make
  • Egg-free
  • Dairy-free
  • Free from animal derived products
  • Gluten free (check labels of ingredients if you have a severe allergy/intolerance)
 

Rum raisin ice cream

OTHER VEGAN ICE CREAM RECIPES TO TRY

closeup of ice cream scoops in loaf tin.

Rum Raisin Ice Cream (Vegan)

4.56 from 9 votes
PRINT RECIPE PIN RECIPE
Luxuriously creamy and decadent vanilla ice cream studded with boozy rum raisins. This recipe is dairy-free and refined sugar free!
Prep Time 40 mins
Cook Time 6 hrs
Soaking time 6 hrs
Total Time 12 hrs 40 mins
Servings 6

EQUIPMENT

  • Ice-cream maker

INGREDIENTS

  • 1 cup (100g) cashews soaked *see notes
  • 2 cups chilled coconut milk see notes
  • ½ cup maple syrup
  • ¼ tsp sea salt
  • 1 tsp vanilla extract
  • 2 tbsp coconut oil solid
  • 3 medjool dates pitted
  • ½ cup raisins
  • 3-4 tbsp dark rum sub 1 ½ - 2 tsp rum extract

INSTRUCTIONS

  • Add the raisins and rum to an airtight container, stir well, cover and let sit overnight or for at least 6 hours.
  • Prepare your cashews by soaking them (as per recipe notes below)
  • Pass the raisins through a sieve and set aside. Reserve the rum for the base of the ice-cream.
  • Add the rum, soaked cashews, coconut milk, maple syrup, salt, vanilla extract, coconut oil and medjool dates to a high speed blender and blitz for a few minutes until everything has combined and the mixture is smooth without any lumps.
  • Pour the mixture into your ice-cream maker and allow to churn for 10 minutes before adding in ¾ of the soaked raisins.
  • Allow the mixture to churn for another 30 minutes until it becomes frozen or based on your ice-cream makers manufacture instructions.
  • Once the ice-cream is thick and creamy, transfer it to a loaf tin lined with parchment paper.
  • Add the remaining raisins on top of the ice-cream, cover with more parchment paper and freeze for 6 hours before serving.

RECIPE NOTES

* Soaked cashews - soak the cashews in water for 4 hours, rinse and drain.
* Chilled coconut milk - refrigerate the tins of coconut milk overnight, then only use the thick cream from the top of the can
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19 thoughts on "Rum Raisin Ice Cream (Vegan)"

  1. Hey, my coconut cream (from the top of chilled can of coconut milk) curdled in the blender. Any ideas why it happened? Thanks!

      1. Yes! It has happened once before when making a coconut ice cream in the blender but that was with the full tin& wasnโ€™t chilled first.

        1. It could be that it was over-blended, its best to stop blending once you reach the smooth consistency. But it’s often (not always) possible to get it back to a smooth state afterwards if you continue to blend!

    1. Hi,

      The cashews are added for creaminess, but feel free to skip them and add a little more coconut cream/milk in their place – the consistency will just vary a little ๐Ÿ™‚

    1. Hi Scarlett,

      If you don’t mind it a little less sweet that should be fine. Just bear in mind that also will affect the texture of the ice cream

  2. 5 stars
    Really lovely recipe, I forgot to soak the cashews so rushed that step and the ice cream ended up a bit grainy but it was still delicious and got the thumbs up from fussy partner. I’ll be making it again for sure, thanks ๐Ÿ™‚

    1. Hi Jennifer,

      Thanks so much for the lovely feedback! I’m glad you both still enjoyed the recipe ๐Ÿ™‚

    1. Hi!

      1.5 – 2 teaspoons according to your taste ๐Ÿ™‚ Thanks for pointing this out, I’ll note it in the recipe.

  3. Can i make this without a ice cream maker? If yes what will be the difference in ice cream flavour and texture?

    1. Hey!

      I haven’t made this one yet without an ice-cream maker. I imagine it should work because its a thick mixture, the consistency won’t be as good as if you use an ice-cream maker though. I can’t imagine it will have any impact on the flavour though. Let me know if you try it!