Homemade Rum Raisin Ice Cream!
But why is the rum gone?
(Quick! Anyone know the movie character who says this quote?)
So, apparently yesterday was National Rum Day and today is National Soft Serve Ice Cream Day. I think they really do have a national day for everything under the sun. For example? September 18th is National Play-doh Day, and January 12th is Feast of Fabulous Wild Men Day.
I don’t really know what that means… but it sounds kind of awesome!
Yesterday’s holiday offered me the perfect excuse to try making my own homemade rum raisin ice cream. Although I’ve never been the biggest fan of rum as a drink, its sweet and somewhat spicy flavor profile can magically enhance many recipes (such as my favorite Single Serving Tiramisu Pancakes). For this particular ice cream recipe, I chose to infuse the raisins with the rum overnight; it’s an extra step that is well-worth the wait.
For similar recipes, see: 39 secretly healthy homemade ice cream recipes.
Homemade Rum Raisin Ice Cream
- 3 tbsp rum
- 1/2 cup raisins
- 1 cup cashew cream or full-fat canned coconut milk
- 3/4 cup milk of choice or additional cashew cream or coconut milk
- pinch stevia, or 1 tbsp sugar of choice
- 1/8 tsp salt
Rum Raisin Ice Cream Recipe: Combine the raisins with the rum and let sit overnight. The next day, drain but reserve both parts. Stir together all ingredients except the raisins. If using an ice cream maker: Process according to the directions on your machine, then stir in the raisins and transfer to serving bowls. Freeze 30 minutes for a firmer texture. If using a Vitamix (a very high-powered food processor might also work): Pour the mixture into an ice cube tray and freeze. Once frozen, blend the ice cubes in your Vitamix until a soft-serve texture is achieved. Stir in the raisins and transfer to serving bowls. Freeze the rum raisin ice cream recipe 30 minutes for a firmer texture.
Link of the Day: Secretly Healthy Tator Tots