Along with the vanilla coconut layer cake, my husband requested rum raisin ice cream for his birthday celebration. I love making his food (and other) wishes come true! I have never eaten rum raisin so I really have no idea what it is supposed to taste like but my husband gave it two thumbs up!
I use actual rum, hence “Drunken Rum Raisin.” Even that little raisin looks a little tipsy, like it’s about to fall out of the ice cream scoop!
Warning: “Friends of Bill” and little kids should be careful. It doesn’t taste overly rummy but still…it’s got liquor!
1 cup raisins (I used half golden, half Thompson)
1/2 cup rum
2 cans coconut milk
3/4 cup vegan sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
Place the raisins in a small container with a tight fitting lid and add the rum. Cover and shake to evenly coat the raisins. Leave sitting out at room temperature for 8 to 12 hours.
Combine coconut milk, sugar, vanilla and cinnamon in a bowl and chill for at least two hours.
Pour mixture into ice cream maker and churn for 10 minutes. When it is almost done, add the raisins and rum liquid.
Turn out into a Tovolo container or a freezer safe container with a piece of wax paper on top. Enjoy!