Dairy Free Rum Raisin Ice Cream
Rum raisin ice cream is one of those old-school flavors that deserves a serious comeback, and this version delivers every bit of the boozy, caramel-sweet nostalgia you're after — without a drop of dairy in sight. Full-fat coconut milk and coconut cream stand in for the traditional heavy cream and milk, creating a custard base that's genuinely rich and scoopable rather than icy or thin. The raisins get a long soak in dark rum before they ever meet the ice cream, so every little burst of fruit is deeply flavored and tender. Tempering the egg yolks into the hot coconut custard is the move that gives this scoop its silky, luxurious texture — it's a classic technique that pays off big. Store-bought dairy-free ice creams can be hit or miss, often leaning too sweet or too coconut-forward, but making your own custard base lets you control the balance perfectly. This recipe makes six generous servings, so it's ideal for a dinner party finish or just keeping a container stashed in the freezer for whenever the craving hits.
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Learn more →Ingredients
6 servings
For the rum raisins
- ¾ cup raisins
- ⅓ cup dark rum
For the ice cream base
- 2 cans (13.5 oz each) full-fat coconut milk
- 1 can (13.5 oz) coconut cream
- ¾ cup granulated sugar
- 4 large egg yolks
- 2 tbsp dark rum
- 1 tsp pure vanilla extract
- ¼ tsp fine salt
Instructions
- 1
Combine the raisins and 1/3 cup dark rum in a small bowl. Let soak at room temperature for at least 30 minutes, or up to overnight, until the raisins are plump and have absorbed most of the rum.
- 2
Whisk the egg yolks and sugar together in a medium bowl until the mixture is pale yellow and slightly thickened, about 2 minutes.
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