4.5 from 6 votes
Rum Raisin Coconut Milk Ice Cream (Vegan)
A dairy-free take on classic rum raisin ice cream. If you're a fan of the iconic store-bought version, you'll love this recipe!
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6 Servings
Calories: 286 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 cups full-fat canned coconut milk
- 2 Tbsp coconut oil
- 1/2 cup pure maple syrup
- 1/3 cup dark rum
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/2 teaspoon sea salt
- 1/2 cup raisins soaked in boiling water and drained
Instructions
- Add the coconut milk, coconut oil, pure maple syrup, rum, vanilla bean paste, and sea salt to a blender. blend until completely smooth.
- Following your ice cream maker's instructions, pour the ice cream base to your ice cream maker and turn it on (Note: many ice cream makers require you to freeze the bowl for 24 hours before use).
- Place the raisins in a bowl and pour boiling water over them. Allow them to sit for 3 to 5 minutes before straining them and patting them dry with a paper towel. Once the ice cream begins to thicken in your ice cream maker, add the raisins, and continue churning the ice cream until the ice cream is very thick.
- Either serve the ice cream right away for a soft-serve consistency or transfer it to a freezer-friendly container. Prior to serving, allow the ice cream to thaw 5 to 8 minutes - it will take a bit longer than normal ice cream to thaw.
- Enjoy!
Cup of Yum
Nutrition Information
Serving
1Serving (of 6)
Calories
286kcal
(14%)
Carbohydrates
26g
(9%)
Protein
2g
(4%)
Fat
21g
(32%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 286
% Daily Value*
| Serving | 1Serving (of 6) | |
| Calories | 286kcal | 14% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 21g | 32% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.