Coconut, Rum & Raisin Ice Cream – Vegan

I can’t believe I’ve been sitting on this recipe for over a month. It needs to be shared!

From around 2000, I’ve always had this thing about coconut ice cream. It was only then, it started becoming readily available within the UK supermarkets. T, a Thai friend of mine, could never understand why I was ranting and raving about it so much. She said that coconut ice cream – blurgh… it’s all over Thailand!

It’s taken me over 10 years to make my own! I grabbed out my vegan scoop ice cream book and modified a recipe accordingly. NOTE: there are so many dairy-free alternatives to ice cream, but they often have ingredients, such as xanthan gum, which just doesn’t agree with me.

There was half a miniature bottle of rum leftover from Christmas day, so I had to put it in this ice cream, along with raisins (ahem… I mean dried cranberries, because I only had cranberries in the house). Dear lord, it was probably THE best coconut ice cream I’ve tasted. It was so creamy and smooth, and tasted like Malibu ice cream, but with raisins (or cranberries).  I’m sure people would pay good money for this ice cream!


Makes just under 1 litre (1 quart)

Adapted from Bourbon Raisin from “The Vegan Scoop”, by Wheeler del Torro


  • 720 ml (3 c) coconut cream*
  • 2 tablespoons arrowroot powder
  • 150 g (¾ c) raw cane (turbinado) sugar
  • 1 small pinch salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons dark rum
  • 110 g (¾ c) raisins


1. Place coconut cream into a small saucepan, stir in the sugar and salt, and whisk in the arrowroot.

2. Gently heat the mixture, stirring constantly until it begins to boil and thickens considerably.

3. Remove from heat, stir in vanilla extract and let cool, then chill for at least 3 hours or overnight.

4. Once chilled, stir in rum and churn/freeze in an ice cream maker until semi-frozen, then add the raisins, and continue to churn according to manufacturer’s instruction.

5. Transfer the churned ice cream into a plastic/glass container with lid and freeze overnight.

6. To enjoy, simply remove the ice cream from the freezer 10 minutes before scooping and enjoying.

* for the creamiest ice cream, use coconut cream. Coconut cream is not the same as coconut milk, but if this is unavailable, use full-fat coconut milk


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