Rum & Raisin Ice-Cream (Dairy-Free)

Rum and Raisin Ice Cream is one of those flavors that takes me straight back to my village in Trinidad. Some of my fondest memories are attached to good ice cream at every bazaar and class party. You could always find someone churning homemade ice cream from an old-fashioned ice cream pail, and those were the real deal. Aunties and mummies would man the pail, churning out flavors like coconut, vanilla, chocolate, Guinness, and of course, rum and raisin. While I could not really indulge in the alcoholic flavors until I was much older, I was certainly hooked the moment I could fully immerse myself in them.

After I discovered my dairy allergy years later, I thought I had said goodbye to that flavor forever. Most dairy-free versions I tried were either icy, bland, or packed with strange ingredients that left an unpleasant aftertaste. I have spent years recreating my favorite foods into vegan versions that actually taste like the real thing. This rum and raisin ice cream is the result of all that trial and error. The base I am sharing here is almost the same formula I use for each of my dairy-free ice cream recipes. It produces a creamy, flavorful, rich, and airy texture with that straight-from-the-ice-cream-parlor vibe. The secret lies in the combination of coconut condensed milk, oat milk, and just the right stabilizers to mimic the fat content and mouthfeel of traditional dairy ice cream.

What makes this recipe so simple is that it requires absolutely no ice cream equipment. A standard blender or immersion blender does all the heavy lifting. The method involves gently heating the base to activate the cornstarch, blending in xanthan gum for stability, and then chilling and blending again to incorporate air. The result is a scoopable, velvety ice cream that rivals anything you might find in a gourmet shop.

The rum is non-negotiable here. Dark rum brings a deep, caramelized sweetness that pairs beautifully with the warm spices. I soak my raisins overnight for maximum flavor, but a quick one-hour warm soak works too. The rum gets stirred right into the ice cream base, so every bite carries that unmistakable boozy warmth. Meanwhile, the nutmeg, cinnamon, and clove add a subtle spiced backbone that elevates the entire experience.

If you do not have access to vegan condensed milk or oat milk, I have attached both recipes below. They are incredibly easy to make with minimal ingredients and work perfectly as substitutes. Whether you are dairy-free by necessity or choice, this ice cream will make you feel like you are indulging in the real deal.

INGREDIENT DETAILS

· Coconut Condensed Milk (1⅓ cups): This is the backbone of the ice cream’s creamy texture and sweetness. Coconut condensed milk provides the richness that traditional dairy condensed milk would offer, with a subtle coconut undertone that does not overpower the other flavors. It helps create a smooth, scoopable consistency once frozen.

· Oat Milk (1½ cups): Oat milk is my preferred dairy-free milk for ice cream because of its naturally creamy texture and mild, slightly oaty flavor. It blends beautifully with the coconut condensed milk and provides a neutral base that lets the rum and spices shine. Its starch content also contributes to a smoother frozen texture.

· Granulated Sugar (⅓ cup): Sugar does more than sweeten the ice cream. It lowers the freezing point of the mixture, which prevents the ice cream from becoming rock-hard in the freezer. This small amount, combined with the sweetness of the condensed milk, creates the perfect balance.

· Nutmeg (¼ tsp): Nutmeg adds a warm, slightly nutty aroma that pairs beautifully with dark rum. It is a classic spice in Caribbean desserts and brings a gentle warmth without overwhelming the other flavors.

· Cinnamon (pinch): A pinch of cinnamon adds a subtle woody sweetness that enhances the rum’s caramel notes. It is used sparingly here so it remains a supporting player rather than taking center stage.

· Clove (pinch): Clove contributes a deep, almost floral warmth that rounds out the spice blend. A little goes a long way, which is why only a pinch is needed.

· Vanilla Extract (1 tsp): Vanilla extract ties all the flavors together. It adds depth and a familiar sweetness that makes the ice cream taste like a classic parlor treat. Use good-quality vanilla for the best results.

· Cornstarch (1 tbsp): Cornstarch acts as a thickener and stabilizer. When heated with the milk mixture, it helps create a custard-like base without the need for eggs. This contributes to a creamier frozen texture and prevents iciness.

· Salt (¼ tsp): Salt is essential in any sweet recipe. It balances the sweetness, enhances the rum flavor, and makes the spices pop. The small amount here makes a big difference.

· Xanthan Gum (⅛ tsp): Xanthan gum is a plant-based stabilizer that mimics the emulsifying properties of dairy. It helps trap air and prevents ice crystals from forming, resulting in a smooth, creamy texture. Just a tiny amount is all it takes.

· Raisins (½ cup, chopped): Chopped raisins are essential for distributing evenly throughout the ice cream. They become plump and juicy after soaking in rum, offering sweet, chewy bursts of flavor in every bite.

· Dark Rum (½ cup): Dark rum is the soul of this recipe. Its rich, caramelized flavor infuses both the raisins and the ice cream base. Choose a rum you enjoy drinking, as its flavor will come through clearly in the finished dessert.

INGREDIENT ALTERNATIVES

· Main Recipe Ingredients: Coconut condensed milk, oat milk, granulated sugar, nutmeg, cinnamon, clove, vanilla extract, cornstarch, salt, xanthan gum, raisins, dark rum.

Alternatives:
· Coconut Condensed Milk: Can be substituted with regular sweetened condensed milk if you are not dairy-free. You can also use a homemade vegan condensed milk made from coconut milk and sugar.

· Oat Milk: Can be substituted with any other plant-based milk such as almond milk, soy milk, or cashew milk. Soy milk will yield the creamiest result. For a dairy version, light cream works beautifully.

· Granulated Sugar: Can be substituted with coconut sugar or maple syrup, though this will alter the flavor and color slightly.

· Nutmeg: No substitute needed.

· Cinnamon: No substitute needed.

· Clove: Can be omitted if you prefer, or substitute with a tiny pinch of allspice.

· Vanilla Extract: Can be substituted with vanilla bean paste or the seeds from one vanilla pod.

· Cornstarch: Can be substituted with arrowroot powder or tapioca starch in equal measure.

· Salt: No substitute needed.

· Xanthan Gum: Can be omitted, though the texture will be slightly less creamy. Guar gum can be used as a substitute.

· Raisins: Can be substituted with dried currants, sultanas, or even chopped dried figs. You can also leave them out for plain rum ice cream.

· Dark Rum: Can be substituted with spiced rum for added warmth or bourbon for a different depth. For an alcohol-free version, use rum extract or soak raisins in apple juice with a drop of rum flavoring.

Linked Recipes

HOMEMADE COCONUT CONDENSED MILK

HOMEMADE CREAMY OAT MILK

Print Recipe

Rum & Raisin Ice-Cream (Dairy-Free)

Author: 3bcc10 Cooking Method: Trini Faves Courses: Desserts Recipe Keys: Dairy Free Egg Free Gluten Free Nut Free Soy Free Vegan

Difficulty: Intermediate Prep Time 15 mins Cook Time 5 mins Total Time 20 mins

Servings: 8

Description

A luxuriously creamy Caribbean-fave made into a dairy-free ice cream featuring dark rum-soaked raisins and a warming blend of nutmeg, cinnamon, and clove. Made with coconut condensed milk and oat milk, this no-churn recipe comes together with just a blender and delivers that classic ice cream parlor texture.

For the Ice Cream Base

Servings

• 1 ⅓ cups coconut condensed milk (or reg condensed milk (for dairy-version))

• 1 ½ cups oat milk (or light cream (for dairy-version))

• ⅓ cup granulated sugar

• ¼ tsp nutmeg

• pinch cinnamon

• pinch clove

• 1 tsp vanilla extract

• 1 tbsp cornstarch

• ¼ tsp salt

• ⅛ tsp xanthan gum (optional)

For the Mix-In

• ½ cup chopped raisins
• ½ cup dark rum of your choosing

Instructions

1. Soak raisins in rum overnight at room temperature. Alternatively, gently warm the rum in a saucepan, turn off the heat, and soak the raisins for one hour.
2. In a large saucepan, combine the coconut condensed milk, oat milk, granulated sugar, cornstarch, nutmeg, cinnamon, clove, vanilla extract, and salt. Whisk everything together until the mixture is smooth and the sugar begins to dissolve.
3. Place the saucepan on the stove over medium-low heat and gently warm the mixture while whisking frequently. Allow it to heat for 4 to 5 minutes, just until the mixture becomes smooth and slightly thickened. Do not let it boil; it should remain just below a simmer.
4. Remove the saucepan from the heat and allow the mixture to cool slightly. Sprinkle the xanthan gum evenly over the surface. Using a high-speed blender or immersion blender, blend the mixture for 3 to 4 minutes until fully smooth and emulsified.
5. Separate the rum from the raisins and stir the rum into the ice cream base.
6. Allow the ice cream base to cool completely at room temperature. Transfer it to a bowl and refrigerate for 2 to 3 hours, or until the edges begin to thicken and the mixture becomes noticeably creamy.
7. Once chilled, blend the mixture again for 4 to 5 minutes using a blender or immersion blender until it becomes very smooth and airy.
8. Fold in the rum-soaked raisins.
9. Transfer the ice cream base into a freezer-safe container. Place a sheet of parchment paper directly on the surface of the ice cream to prevent ice crystals, then cover the container with a lid. Freeze overnight or until fully solid.
10. When ready to serve, scoop the ice cream into bowls and enjoy.

Note

Important: While the xanthan gum is optional, omitting it will slightly affect the texture of the ice cream. It helps prevent ice crystals and creates a smoother, creamier consistency, so I highly recommend using it if you have it on hand.

· For the best texture, do not skip the double blending step. The first blend incorporates the xanthan gum and emulsifies the base. The second blend, after chilling, whips air into the mixture, creating that light, creamy consistency.

· If you prefer a stronger rum flavor, feel free to stir in an extra tablespoon or two of rum just before the final freeze.

· If it becomes too hard, let it sit at room temperature for 5 to 10 minutes before scooping.

Keywords: vegan ice cream, dairy-free dessert, no-churn ice cream, coconut condensed milk, oat milk ice cream, rum raisin, homemade ice cream, Caribbean dessert, easy vegan recipe, ice cream parlor, plant-based treat, frozen dessert