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
- Add the coconut milk, coconut oil, pure maple syrup, rum, vanilla bean paste, and sea salt to a blender. blend until completely smooth.
- 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).
- 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.
- 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.
This recipe originally appeared at The Roasted Root.