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July 23, 2018

Rum Raisin Ice Cream (Grain-Free, Dairy-Free)

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Haagen-Dazs Rum Raisin Ice Cream was always a favorite flavor in our house growing up. I’d actually never made a homemade version until recently, and since it’s summertime, now is the perfect time to share! 

Rum Raisin Ice Cream (Grain-Free, Dairy-Free)

If you’re avoiding all alcohol, here are a couple of tips if you don’t want to use rum in the ice cream base recipe:
1. Go ahead and plump the raisins in the rum (that’s what gives the raisins that amazing burst of rum flavor, and the amount of alcohol in the end recipe is minimal).

2. Drain the raisins as recommended in the recipe, but substitute the 3 tablespoons of rum for 1 tablespoon of good vanilla extract. You won’t have as much of the rum flavor, but the added vanilla along with those plumped raisins will make the ice cream really flavorful.

3. If you absolutely don’t want any rum in the recipe (even to plump the raisins) you can plump them with 1/3 cup of water plus 1 tablespoon of vanilla extract. Then, instead of adding the 3 tablespoons rum to the custard mixture, you can add 1 tablespoon of vanilla extract.

Rum Raisin Ice Cream (Grain-Free, Dairy-Free)

If you’re looking for a good ice cream maker, I highly recommend the Cuisinart. I’ve had one for over 20 years and it’s still running strong! And, for the picture above, I used a gluten-free ice cream cone, but if you’re looking for a grain-free ice cream cone recipe, check out the waffle cone recipe in my cookbook!


Here are some additional summertime ice cream recipes you might enjoy:
Paleo Chocolate Chip Cookie Dough Ice Cream
Chocolate Peanut Butter Ice Cream
Apricot Ice Cream
Dairy-Free Vanilla Ice Cream
Almond Butter Chocolate Fudge Chunk Ice Cream

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Rum Raisin Ice Cream (Grain-Free, Dairy-Free)

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Adapted from The Perfect Scoop.

  • Yield: Makes about 1 quart

Ingredients

For the Ice Cream:

  • 1/2 cup raisins
  • 1/3 cup rum (see notes in above post to reduce the rum in the recipe if needed)
  • 1 1/2 cups coconut milk (or raw cream)
  • 1/2 cup coconut cream (or raw milk)
  • 1/2 cup maple syrup
  • 4 egg yolks

Instructions

  1. Place the raisins and rum in a small saucepan and bring to a simmer over low heat. Remove from the heat and let the mixture stand for 1 hour. (You can do this step one day in advance.)
  2. Place the milk, cream, maple syrup and egg yolks in a medium saucepan and whisk until combined. Heat over medium-low and whisk constantly, until the mixture thickens and coats a wooden spoon when dipped into the mixture. Pour the mixture through a stainer and cool over an ice bath. Cover and place in the refrigerator until throughly chilled, about 3-4 hours. When you’re ready to freeze the ice cream, drain the raisins over a bowl and measure the drained rum. You’ll want a total of 3 tablespoons of rum, so add more rum if needed. Stir the rum into the milk mixture.
  3. Freeze the mixture according to your ice cream maker manufacturer’s instructions. During the last few minutes of churning, add the rum-soaked raisins.

Nutrition

  • Serving Size: 1

Did you make this recipe?

Share a photo on Instagram and use the tag #carrievitt — I can't wait to see what you've made!

Photo Credit: Becky Winkler 

Posts may contain affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

Filed Under: Dairy and Grain-Free Recipes, Dairy-Free Recipes, Desserts, Gluten Free Recipes, Grain Free Recipes, Nut-free, Uncategorized | 10 Comments

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10 Comments

  1. Helene

    July 30, 2018 at 8:15 am

    There rly is no substitute for dairy but coconut milk, is there? SIGH (Nut, seed and grain “milks” are not substitutes, ick)
    to Helene" aria-label='Reply to this comment to Helene'>Reply to this comment
    • Deliciously Organic

      July 30, 2018 at 9:34 am

      If you don't like any substitutions for raw milk (nut, seed, coconut, grain, etc.) then I don't think there is any way to find a dairy-free sub you'll enjoy. Sorry!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  2. laurie flower

    July 30, 2018 at 8:32 pm

    Can you use raw milk and coconut milk together, like raw milk for the coconut cream and coconut milk for the cream?
    to laurie flower" aria-label='Reply to this comment to laurie flower'>Reply to this comment
    • Deliciously Organic

      July 31, 2018 at 10:05 am

      I haven't tried the recipe with those ingredients so I'm not sure.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  3. Cristine

    August 8, 2018 at 6:08 pm

    Are you sure the raw cream and the raw milk are listed on the correct line? I'm going to get the ingredients now to try this tomorrow and it seems to be mixed up.
    to Cristine" aria-label='Reply to this comment to Cristine'>Reply to this comment
    • Deliciously Organic

      August 13, 2018 at 4:54 pm

      Yes, they are correct. I usually use raw milk in place of coconut milk and raw cream for coconut cream, but for this recipe, the coconut cream would be too thick, so I reversed the substitutions. So, the raw cream and raw milk are correct!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  4. Dawn

    December 30, 2018 at 7:35 am

    Which Cuisinart model do you have? Is it the one that pops up when I click on "ice cream maker" in your recipe? Thank you!
    to Dawn" aria-label='Reply to this comment to Dawn'>Reply to this comment
    • Deliciously Organic

      January 1, 2019 at 4:41 pm

      Yes, that's the one!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  5. Cindy

    January 28, 2021 at 7:15 pm

    I tried this and was delicious!!!!!! Will be making again definitely!
    to Cindy" aria-label='Reply to this comment to Cindy'>Reply to this comment
    • Deliciously Organic

      January 29, 2021 at 1:58 pm

      So glad you enjoyed it! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

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Hi, I’m Carrie Vitt, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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