A twist on an old favourite, Rum ‘n’ Raisin Ice Cream.
Call me an old soul but ever since I was a child I’ve always loved this flavour of ice cream. Perfectly sweet, texturally pleasing with the addition of pieces of raisin and slightly spicy with the spiking of rum.
You could totally use real rum in this ice cream recipe, you may just have to adjust add more or less rum than the recipe calls for – just taste test along the way.
If you do make my rum n raisin ice cream recipe, I’d love to hear from you in the comments below Or you can follow and tag me in your creations over on Instagram @theplantritionist tag you creations with #theplantritionist so I can see what you’re creating.
I would be so grateful if you did.
I hope you love this potato recipe as much as I do.
Add all ingredients for the rum cream to a high powered food processor and blend until smooth and creamy and store in the fridge to allow to thicken.
For a super smooth cream, *pre soak the cashews in boiling water for an hour or in cold water over night. *you can also use rum.
Blend all ingredients for the nice cream until very smooth. You can choose to add all of or just half the raisins to the processor and then stir in the rest after so they're not all broken down.
Combine the nicecream with approx 1/2 cup of the rum cream and fold through until well combined. Serve in bowls or ice team cones and drizzle more rum cream over the top! Best eaten straight away!
Note that the cream makes more than is needed for this recipe but I like to store it in the fridge for up to a few days and make fresh batches of nicecream or pour over other desserts.
Ingredients
Directions
Add all ingredients for the rum cream to a high powered food processor and blend until smooth and creamy and store in the fridge to allow to thicken.
For a super smooth cream, *pre soak the cashews in boiling water for an hour or in cold water over night. *you can also use rum.
Blend all ingredients for the nice cream until very smooth. You can choose to add all of or just half the raisins to the processor and then stir in the rest after so they're not all broken down.
Combine the nicecream with approx 1/2 cup of the rum cream and fold through until well combined. Serve in bowls or ice team cones and drizzle more rum cream over the top! Best eaten straight away!
Note that the cream makes more than is needed for this recipe but I like to store it in the fridge for up to a few days and make fresh batches of nicecream or pour over other desserts.
