This Vegan Coconut Rum Raisin Ice Cream recipe is a great example of how suitable coconut milk can be as a rich, creamy base in vegan ice creams. The coconut flavor is further enhanced by the addition of toasted shredded coconut then complimented by just the right amount of rum soaked raisins. It's important to note that adding more than 2 Tablespoons of rum is discouraged because it will drastically increase the freezing temperature resulting in ice cream that's too soft.
Vegan Coconut Rum Raisin Ice Cream Recipe1/3 cup raisins
2 Tablespoons rum
1/3 cup shredded coconut
3 cups coconut milk (full fat)
1 cup + 2 Tablespoons sugar
2 Tablespoons arrowroot flour or tapioca flour
1 pinch salt
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1) Soak the raisins in rumPreheat your oven to 300F (149C). Place the rum in a small bowl with the raisins and microwave for 30 seconds. Let it sit for at least 15 minutes so the raisins get a chance to absorb the rum.
2) Toast the coconutSprinkle the shredded coconut evenly on a large baking sheet and bake for about 20 minutes or until golden.
Learn more about toasting coconut.