VEGAN BISCOFF RUM & RAISIN ICE CREAM
As a child, I didn’t particularly like rum & raisin ice cream but if you asked me what my favourite flavour was, I could be relied upon to proudly boast ‘rum & raisin!’ thanks to the air of sophistication I thought that response was giving me. Now that I’m all grown’d up and am totally 100% a sophisticated individual, I now both order and enjoy this delicious flavour. Add in some caramelised biscuit spread and boot out the dairy, and we’re on to a winning dessert.
@zaccharybird NO-DAIRY no-cook biscoff rum & raisin ice cream: written recipe on insta tmrw ##icecreamday ##veganrecipes ##dairyfreeicecream ##vegan ##dairyfree ##recipes
♬ Complicated - Eves Karydas
Vegan Biscoff Rum & Raisin Ice Cream
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Makes about 1L
Ingredients:
- 3/4 cup soy milk
- 1/2 cup soy milk powder
- 1/4 cup coconut oil
- 2 tablespoons sunflower oil
- 1 tablespoon white vinegar
Ice Cream
- 1 1/4 cup soy milk
- 3/4 cup biscoff spread
- 1/4 cup golden syrup
- 1 tablespoon vanilla essence
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- pinch of guar gum or xanthan gum
Soaked Raisins
- 175g raisins
- 150ml dark rum
Instructions:
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To make the ice cream, place the milk, vinegar and milk powder in a blender and briefly blend together. With the motor running, slowly add the coconut and sunflower oil until the mixture becomes thick. Add the remaining ingredients and blend again until combined. Transfer the mixture to the fridge until completely chilled.
Place the mixture in an ice-cream machine and churn according to the manufacturer’s instructions for 25–30 minutes. Pour the ice cream into a freezer-friendly container and stir through the prepared raisins. Cover the surface of the ice cream with plastic wrap. Make sure the container is airtight to avoid ice crystals forming.
Freeze overnight, then scoop and serve.
You can find more of my ice cream recipes in Vegan Junk Food: A Down & Dirty Cookbook, now available for preorder below.