Indulgent Vegan Rum and Raisin Ice Cream: A Creamy, Boozy Homemade Delight
Prepare your taste buds for an extraordinary experience with this easy-to-follow recipe for vegan rum and raisin ice cream. This isn’t just any dairy-free dessert; it’s a wonderfully rich and exceptionally creamy treat, boasting a sophisticated, boozy flavour that truly captures the essence of classic rum raisin. Forget those overly coconutty vegan ice creams; our unique base of cooked oats and cashews delivers an unparalleled smooth texture and neutral backdrop for the star flavours to shine.
Inspired by our beloved vegan vanilla ice cream recipe, this rendition proves just how versatile a plant-based base can be. Our signature blend of cooked oats and cashews provides an incredibly smooth and luxurious foundation, effectively sidestepping the often-dominant flavour of coconut milk that many vegan ice creams rely on. This ingenious approach ensures a truly adaptable canvas, perfect for experimenting with a myriad of exciting flavours, and it’s particularly brilliant for showcasing the deep, complex notes of rum and raisin.
This rum and raisin creation is a genuinely rich, intensely flavourful, and distinctly grown-up ice cream – definitely one to keep away from the little ones! It’s absolutely divine enjoyed on its own, offering a luxurious conclusion to any meal. However, its warming, boozy notes make it an especially fabulous companion for Autumn and Winter desserts. Imagine a scoop melting lusciously over a warm slice of vegan apple pie, alongside a comforting fruit crumble, or paired with a steaming plate of steamed pudding. For a less conventional but equally delightful pairing, try a dollop atop a warm slice of easy vegan banana bread for a truly decadent treat.
Why Choose This Vegan Rum and Raisin Ice Cream?
Beyond its incredible taste, there are numerous reasons to fall in love with this homemade vegan rum and raisin ice cream. Opting for a plant-based dessert means it’s suitable for those with dairy allergies, lactose intolerance, or anyone following a vegan lifestyle. The absence of dairy doesn’t mean a compromise on texture or flavour; in fact, our oat and cashew base often surpasses traditional dairy recipes in terms of silky smoothness, without the heaviness that can sometimes accompany cream-based ice creams.
Moreover, making ice cream at home gives you complete control over the ingredients. You can choose high-quality rum, plump raisins, and your preferred plant milk, ensuring a product free from unnecessary additives or preservatives often found in store-bought varieties. This recipe celebrates natural ingredients, transforming them into a sophisticated dessert that will impress even the most discerning palates. It’s a testament to how creative and delicious vegan baking and dessert-making can be.
Ingredient Spotlight: The Secrets to Our Creamy Vegan Base
Crafting the perfect creamy vegan rum and raisin ice cream relies on a few key ingredients, each playing a crucial role in achieving that desirable smooth texture and deep flavour profile. Here’s a closer look at what makes this recipe special:
Cashews: Unroasted cashews are the secret weapon for achieving exceptional creaminess in this vegan rum and raisin ice cream. When properly soaked and blended, they transform into a rich, velvety cream that mimics the mouthfeel of dairy. Soaking is absolutely essential to soften them, allowing them to blend into a perfectly smooth base without any gritty texture. You have two convenient options for soaking: either immerse them in boiling water for about an hour for a quicker method, or let them soak in cold water overnight for thorough softening. The better they’re soaked, the smoother your ice cream will be.
Porridge Oats: Regular rolled porridge oats or quick-cooking oats work wonderfully here. Their role is twofold: they add a subtle body and thickness to the ice cream base, helping to prevent ice crystal formation, and they contribute to the overall creaminess. The oats are gently simmered with a portion of the plant milk until incredibly soft, making them easy to blend seamlessly into the base without imparting an “oaty” flavour, just a smooth consistency.
Plant Milk: For this recipe, unsweetened soy milk stands out as the top recommendation. Its neutral flavour ensures that the rum and raisin notes are the true stars, and its naturally creamy texture further enhances the luxuriousness of the ice cream. (I personally find Alpro Unsweetened Soya milk to be an excellent choice). While you can experiment with other plant milks, be mindful that their flavour will influence the final taste of your ice cream. Always opt for a rich and creamy variety, such as a barista-style oat milk, which has a higher fat content and smoother mouthfeel. Avoid thinner, more watery milks like rice or almond, as they can result in a less creamy, icier ice cream.
Sugar: Sugar isn’t just for sweetness in ice cream; it also plays a critical role in achieving the desired creamy texture by lowering the freezing point. I typically use caster sugar, but granulated sugar is a perfectly acceptable alternative. For a more complex, caramel-like flavour that beautifully complements the rum, consider using light or dark brown soft sugar. Remember that cold foods taste less sweet, so your unfrozen ice cream base should taste slightly sweeter than you anticipate the finished product will.
Coconut Oil: A touch of fat is crucial for creating a truly rich and creamy ice cream texture. Melted refined coconut oil is my go-to choice, as refined coconut oil has a neutral flavour, preventing any unwanted coconut taste. Alternatively, you could use a high-quality vegan block butter for a similar effect, which also contributes to a luxurious mouthfeel and helps the ice cream achieve a scoopable consistency.
Vanilla: Vanilla extract or paste is a fundamental ingredient that adds a beautiful depth of flavour to the ice cream. It harmonises with the sweetness of the sugar and the warmth of the rum, enhancing the overall profile without overpowering it. Always opt for a good quality vanilla for the best results.
Rum: The star of the show! For the most authentic and robust flavour, I highly recommend using a dark or spiced rum. These varieties bring warmth, complexity, and a lovely caramel undertone that white rum simply cannot match. If you’re looking for an interesting alternative, a rich Pedro Ximenez sherry would also work exceptionally well, offering a deep, sweet, and slightly fruity boozy note.
Raisins: Absolutely essential for a classic rum and raisin ice cream! These dried grapes become plump and infused with the boozy goodness of the rum, providing delightful bursts of flavour and chewiness throughout the creamy base. If raisins aren’t available, sultanas (golden raisins) would also be a fine substitute, offering a slightly sweeter and lighter fruit component.
How To Make Luxurious Vegan Rum And Raisin Ice Cream: A Step-by-Step Guide
(Full measurements and detailed instructions, including exact quantities, can be found in the comprehensive recipe card at the bottom of the page)
Making this sophisticated vegan rum and raisin ice cream is a rewarding process. Follow these steps carefully to ensure a perfectly creamy, flavourful, and boozy result:
- Step 1: Prepare the Cashews. Begin by soaking your unroasted cashews in boiling water. This crucial step softens them thoroughly, which is vital for achieving an ultra-smooth, creamy ice cream base without any graininess. Ensure they soak for the recommended time (30-60 minutes or overnight in cold water).
- Step 2: Infuse the Raisins. In a small saucepan, gently heat the raisins with the dark or spiced rum until it just begins to simmer. This warmth helps the raisins plump up and deeply absorb the rich flavour of the rum. Once simmering, cover the pan and allow the raisins to soak overnight. This extended soaking period is key for a truly boozy and flavourful raisin component.
- Step 3: Cook the Oat Base. Combine the porridge oats with half of the specified plant milk in a saucepan. Bring the mixture to a gentle simmer, stirring frequently to prevent sticking, and cook for approximately 5 minutes until the oats are thoroughly soft and have absorbed much of the liquid. This creates a thickening element for the ice cream.
- Step 4: Blend the Ice Cream Base. Drain your soaked cashews very well. Transfer the cooked oat mixture, the drained cashews, the remaining plant milk, sugar, vanilla, melted coconut oil (or vegan butter), and a pinch of salt to a high-speed blender. Blend until the mixture is incredibly smooth and velvety, with absolutely no trace of graininess from the oats or cashews. Stop and scrape down the sides of the blender as needed to ensure everything is thoroughly incorporated. Pour this creamy base into a bowl, cover, and chill completely in the refrigerator, ideally overnight. This chilling is paramount for proper churning.
- Step 5: Prepare the Raisins and Rum Liquid. The following day, place a fine mesh sieve over a jug or bowl. Tip the rum-soaked raisins into the sieve and allow them to drain thoroughly, reserving all of the infused rum liquid. You’ll need a specific amount of this liquid for the base.
- Step 6: Incorporate Rum into the Base. Measure out 60ml (¼ cup) of the reserved raisin rum liquid. Whisk this measured rum into your fully chilled ice cream base. This infuses the entire base with a delicious, warming rum flavour, complementing the raisins beautifully.
- Step 7: Churn and Add Raisins. Transfer the chilled ice cream base to your pre-frozen ice cream maker bowl and churn according to the manufacturer’s instructions. Churn until the mixture reaches a soft-serve consistency. At this point, add the well-drained rum-soaked raisins and continue churning for just a minute or two more to distribute them evenly throughout the ice cream.
Top Tips for Perfect Vegan Rum and Raisin Ice Cream
Achieving outstanding homemade ice cream, especially a vegan version, benefits from a few expert insights:
- Embrace Metric Measurements: As with all my recipes, I cannot stress enough the importance of using metric measurements and a digital scale over imprecise cup conversions. Baking and ice cream making are a science, and scales provide far more accurate, consistent results. It’s also often easier and less messy!
- Allow to Soften Before Serving: This homemade vegan ice cream, like many others, can become quite solid when taken straight from the freezer. For the best scoopable texture, remember to take it out at least 15 minutes before serving to allow it to soften up slightly. This makes for a more enjoyable eating experience.
- Invest in a Good Blender: For the ultimate smooth and creamy ice cream base, a high-powered blender (such as a Froothie or Vitamix) is highly recommended. These blenders can pulverize cashews and oats into an incredibly fine, velvety consistency. While a regular blender can still be used, the texture might not be quite as flawlessly smooth.
- Pre-Chilling is Paramount: The ice cream base needs to be as cold as possible before it enters the ice cream maker. I strongly recommend making the base the day before you plan to churn it, allowing it to chill thoroughly overnight in the refrigerator (at least four hours). Similarly, the raisins need to soak in the rum overnight to fully plump up and absorb the flavour. Don’t skip these chilling/soaking steps!
- Ensure Your Ice Cream Maker Bowl is Frozen: If you’re using an ice cream maker with a freezer bowl (like my 2-litre Cuisinart model), make sure the bowl has been in the freezer for the manufacturer’s recommended time – usually 11-24 hours – to be completely solid. A partially frozen bowl won’t churn properly.
- Chill Your Storage Container: To prevent the freshly churned, soft ice cream from melting too quickly as you transfer it, place the freezer-proof container you intend to store it in into the freezer to chill while the ice cream is churning.
- Don’t Skimp on the Sugar: Sugar is not just for flavour; it’s a vital component in ice cream for its effect on texture. It acts as an antifreeze, preventing the formation of large, icy crystals and contributing to a smooth, scoopable consistency. Keep in mind that cold foods dull sweetness, so the unfrozen base should taste a bit sweeter than you want the final frozen ice cream to be.
- Mind the Alcohol Content: While rum is essential for flavour, adding too much extra rum directly into the ice cream base will prevent it from freezing properly. Alcohol has a very low freezing point, and excessive amounts will result in a slushy rather than firm ice cream. Stick to the recipe’s specified amount for the best results.
- Experiment with Spices: For a delightful warming, spicy twist, consider adding a teaspoon or two of ground cinnamon to the ice cream base along with the vanilla. Nutmeg or a hint of allspice could also be lovely additions.
Frequently Asked Questions (FAQ’s)
Here are answers to some common questions you might have about making and storing this vegan rum and raisin ice cream:
While an ice cream maker will give you the smoothest, creamiest results, you can certainly still make this vegan rum and raisin ice cream without one! It just requires a bit more effort, and the texture may be slightly icier than churned versions, but still delicious. Once your ice cream base is fully chilled, pour it into a large, shallow freezer-proof container. Place it in the freezer. Every 30-45 minutes, remove the container from the freezer and give the mixture a thorough whisk with an electric mixer (or vigorously with a fork) to break up any ice crystals that are forming. Repeat this process every half hour for about 3-4 hours, or until the mixture reaches a thick, soft-serve consistency. Incorporate the drained rum raisins during one of the last whisking sessions. Once it’s at soft-serve consistency, allow it to freeze for another couple of hours undisturbed until firm enough to scoop before serving. This manual churning helps create a smoother texture.
Homemade ice cream, whether dairy or vegan, needs to be stored properly to maintain its quality. Always transfer your finished ice cream to an airtight, freezer-proof container immediately after churning. If your container doesn’t have a tight-fitting lid, press a layer of plastic wrap directly onto the surface of the ice cream before securing the lid to prevent freezer burn and keep it fresh. You can store this vegan rum and raisin ice cream for up to 2 months in the freezer. However, it’s generally best enjoyed within the first few weeks, as homemade ice creams do not contain the stabilisers or preservatives found in commercial varieties, meaning their texture can degrade slightly over extended periods. Remember that homemade ice creams tend to set much firmer than shop-bought ones due to their natural ingredients. To achieve the perfect scoopable consistency, always allow it to sit out on the counter for 15-20 minutes, or in the fridge for about 30 minutes, before attempting to scoop.
More Delicious Vegan Ice Creams to Explore:
If you loved this boozy, creamy delight, you’ll be thrilled to discover more of our innovative vegan ice cream recipes. Our oat and cashew base provides a fantastic foundation for a wide range of flavours, ensuring a dairy-free treat for every craving:
- Malted Chocolate Ice Cream (Vegan)
- Vegan Lemon Ice Cream
- Vegan Coffee Ice Cream With Chocolate Swirl
- Vegan Maple Pecan Ice Cream
- Chocolate Peanut Butter Ice Cream (Vegan)
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Vegan Rum And Raisin Ice Cream
Equipment
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ice cream maker (ideally 2 litre)
Ingredients
- 175 g (1 cup + 3 Tablespoons) raisins
- 150 ml (½ cup + 2 Tablespoons) dark or spiced rum
- 160 g (1 + ⅓ cups) unroasted cashews
- 25 g (¼ cup) porridge oats
- 800 ml (3 ⅓ cups) unsweetened non-dairy milk (preferably soya or oat barista) divided
- 160 g (¾ cup) caster, granulated or light brown soft sugar
- 1 Tablespoon vanilla bean paste
- 55 g (4 Tablespoons) melted refined coconut oil or vegan block butter
- ¼ teaspoon salt
Instructions
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Make sure that the bowl of your ice cream maker has been in the freezer for long enough; mine takes 11 hours to fully freeze. This step is crucial for successful churning.
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Heat the raisins and rum in a small pan over low heat until simmering. Once it reaches a gentle simmer, remove from heat, cover the pan, and allow the raisins to soak overnight. This infuses them with deep rum flavor and makes them plump.175 g (1 cup + 3 Tablespoons) raisins, 150 ml (½ cup + 2 Tablespoons) dark or spiced rum
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Place the unroasted cashews in a heatproof bowl. Generously cover them with boiling water and let them soak for 30-60 minutes, or alternatively, soak them in cold water overnight. Soaking ensures they blend into a perfectly smooth cream.160 g (1 + ⅓ cups) unroasted cashews
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In a separate saucepan, combine the porridge oats with half of the unsweetened non-dairy milk. Bring this mixture to a gentle simmer and cook for about 5 minutes, stirring often to prevent it from sticking to the bottom, until the oats are fully soft and the mixture has thickened slightly.25 g (¼ cup) porridge oats, 800 ml (3 ⅓ cups) unsweetened non-dairy milk (preferably soya or oat barista)
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Drain the soaked cashews very well, discarding the soaking water. Place the drained cashews in a high-speed blender with the other half of the non-dairy milk and blitz until completely smooth and creamy.
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Add the cooked oat mixture to the blender, along with the sugar, vanilla bean paste, melted coconut oil/vegan butter, and salt. Blend until the entire mixture is exceptionally smooth, with no hint of graininess from the oats or cashews. You may need to stop and scrape down the sides of the blender occasionally to ensure everything is fully incorporated.55 g (4 Tablespoons) melted refined coconut oil or vegan block butter, 160 g (¾ cup) caster, granulated or light brown soft sugar, 1 Tablespoon vanilla bean paste, ¼ teaspoon salt
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Pour the blended mixture through a fine mesh sieve into a bowl. This extra step ensures a silky-smooth base. Cover the bowl and refrigerate the mixture until it is completely cold – ideally overnight, or for a minimum of four hours. This chilling is essential for proper freezing during churning.
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The following day, place a fine mesh sieve over a jug or another bowl. Tip the rum-soaked raisins and their liquid into the sieve and allow them to drain thoroughly, collecting all of the rum liquid.
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Measure out 60 ml (¼ cup) of the reserved raisin rum liquid. Whisk this measured rum into your fully chilled ice cream base. This will infuse the entire base with a delightful boozy flavour.
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Churn the ice cream in your ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency. At this point, add the well-drained raisins and churn for another minute or two to distribute them evenly. Due to the alcohol content, the ice cream may not freeze as firm as other non-alcoholic recipes directly out of the churner.
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Once the ice cream is done churning, transfer it immediately to a freezer-proof container. For best results, freeze for at least 4 hours, or until firm, before serving. Remember to let it soften slightly on the counter before scooping.
Notes
- For detailed tips, ingredient insights, and step-by-step photos, please refer to the main article above the recipe card.
- A crucial reminder: resist the temptation to add extra rum beyond the specified amount directly to the ice cream base. Excessive alcohol content will significantly hinder the freezing process, resulting in an ice cream that simply won’t set properly.
- Due to its homemade nature and lack of commercial stabilizers, this vegan rum and raisin ice cream can become quite firm when stored in the freezer. For optimal scoopability and a perfect creamy texture, make sure to take it out of the freezer at least 15-20 minutes before you plan to serve it. This allows it to soften up slightly, making it much easier and more enjoyable to scoop.
