Rum Raisin Coconut Milk Ice Cream (Vegan)

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: Serves 4

Recipe updated 6/13/2015


  • 2 cups full-fat canned coconut milk
  • 1/4 cup coconut oil
  • 1/3 cup pure maple syrup
  • ¼ cup + 1 tablespoon dark rum
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • ¾ teaspoon sea salt
  • 1 cup raisins, soaked in boiling water and drained


  1. Add the coconut milk, coconut oil, pure maple syrup, rum, vanilla bean paste, and sea salt to a blender. blend until completely smooth.
  2. Following your ice cream maker’s instructions, pour the ice cream base to your ice cream maker and turn it on (Note: many ice cream makers require you to freeze the bowl for 24 hours before use).
  3. Place the raisins in a bowl and pour boiling water over them. Allow them to sit for 3 to 5 minutes before straining them and patting them dry with a paper towel. Once the ice cream begins to thicken in your ice cream maker, add the raisins, and continue churning the ice cream until the ice cream is very thick.
  4. Either serve the ice cream right away for a soft-serve consistency or transfer it to a freezer-friendly container. Prior to serving, allow the ice cream to thaw 5 to 8 minutes – it will take a bit longer than normal ice cream to thaw.
  5. Enjoy!

This recipe originally appeared at The Roasted Root.


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