Amazing news, ice cream addicts: this frozen treat is free from dairy and refined sugars, so you can still scoop it out without losing your low-sugar diet or upsetting your lactose-averse tummy. Plus the base—which gets its creaminess from cashews and silky coconut cream—is studded with rum-soaked raisins, so you get a hit of potassium, too. Watch the video for a step-by-step demo of how to make the frozen healthier dessert we can’t stop (ice) screaming about this summer. 

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1/2 cup raisins (about 3.5 oz.)
1/2 cup rum
1 1/2 cups raw cashews (about 8 1/2 oz.), soaked overnight in the refrigerator in cold water
1 15-oz. can full-fat coconut milk
3 Tbsp. coconut oil
3 Tbsp. maple syrup
1/2 cup pitted dates
2 tsp. vanilla extract
1/4 tsp. salt

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1. Place the bowl of an ice cream maker in the freezer overnight. In a small bowl, combine raisins and rum. Let stand for at least an hour (or up to overnight).

2. Drain cashews; rinse with cold water. In a high-speed blender, combine cashews, coconut milk, coconut oil, maple syrup, dates, vanilla and salt. Drain raisins; reserving rum and raisins separately. Add 3 Tbsp. rum to blender. Blend until mixture is very smooth. (You should have about 4 cups.) Taste and add more reserved rum, if desired. Cover and refrigerate liquid until very cold, at least 3 hours or up to 6.

3. Pour liquid into an ice cream maker and freeze as manufacturer instructs. Transfer to a freezer-safe container, folding in reserved raisins as you go. Cover and freeze until ready to serve.