No Churn Vegan Rum Raisin Ice Cream
Recipe type: Dessert
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: about 1 pint
This vegan rum raisin ice cream is decadent and creamy with a slight kick thanks to the rum soaked raisins. The perfect dairy-free alternative to traditional rum raisin ice cream.
For the rum soaked raisins:
  • ⅓ cup raisins
  • ⅓ cup white or dark rum
For the vegan rum raisin ice cream:
  • 2 cans full fat coconut milk, refrigerated overnight
  • 1 cup sweetened condensed coconut milk
  • 1 - 2 tbsp white or dark rum
  1. Add the raisins and rum to a small bowl and soak for at least 2 hours
  2. Once the raisins have plumped up, drain the raisins, reserving 1 - 2 tbsp rum for ice cream
  3. Add the condensed coconut milk to a medium sized bowl and set aside
  4. Scoop the coconut cream from the cans of coconut milk or cream and put it in another medium sized bowl. Discard the water or reserve for something else
  5. Using a hand or stand mixer, whip the cream and rum until smooth and creamy
  6. Whisk ½ the coconut cream mixture into the condensed coconut milk until just incorporated then gently fold in the rest followed by the rum soaked raisins
  7. Transfer the mixture to a loaf pan lined with parchment paper, cover with more parchment paper and freeze overnight or until solid
  8. Store in the freezer and use within 1 - 2 weeks
Recipe by Diary of an ExSloth at