For all those of you who have been missing Rum Raisin Ice Cream, here is a clean ingredient recipe! Rum Raisin Ice Cream was one of my favorites when I was a teenager. It is a classic flavor and perfect anytime of year, but I really like it in the Autumn. The rum flavor and raisins remind me of my Grandmother’s Plum Pudding with Hard Sauce she always made for the holidays with her recipe from “the old country”, as she used to say. She meant England. She had a very old recipe from my Great, Great, Great Grandmother that I want to try and revamp into a gluten free version. But for now, ice cream!
This is a simple and delicious recipe of this classic that is dairy and egg free! If you are low fodmap, you can substitute currants for the raisins, and it will be simply delicious!
Now for the recipe!
Rum Raisin Ice Cream (Dairy Free)
2 Cans of Coconut Milk (Full Fat)
1/2 Cup of Honey (use Clover Honey if Low FodMap)
1/2 Cup of Raisins (substitute currants if making Low FodMap)
1/4 Cup of Gelatin (Collagen not the Thickening Kind Here great for your hair, skin, nails and tummy)
2 Tablespoons of White Rum
1 Teaspoon of Vanilla Extract
1/8 Teaspoon of Himalayan Pink Salt or Sea Salt
Whisk all the ingredients together except the raisins. Stir in the raisins. Refrigerate for 4 hours to let the raisins plump and absorb some of the flavors and get the mixture chilled. Churn in an ice cream maker. Serve!
One of the things I like about adding rum to a non-dairy ice cream is, if you have leftovers and freeze them, the ice cream is easy to scoop right from the freezer.