This Boozy Rum Raisin Ice Cream Has No Dairy and No Refined Sugar
If you've sworn off ice cream because a) you're avoiding sugar, or b) all that dairy gives you a bellyache, good news: This rum raisin recipe doesn't call for any refined sugar or dairy. Nutrient- and fiber-rich dates and a little maple syrup give the "ice cream" plenty of sweetness, while a combo of cashews and coconut cream create a super-creamy, rich texture. Plus, it's spiked with rum-soaked raisins, so you don't have to share it with the kids. Boom.
Rum Raisin-Date Ice Cream
Yield: About 4 cups
½ cup raisins (about 3.5 oz.)
½ cup rum
1½ cups raw cashews (about 8½ 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
½ cup pitted dates
2 tsp. vanilla extract
¼ tsp. salt
- 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).
- 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.
- 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.