I use actual rum, hence “Drunken Rum Raisin.” Even that little raisin looks a little tipsy, like it’s about to fall out of the ice cream scoop! Warning: Little kids should be careful. It doesn’t taste overly rummy but still…it’s got liquor!

Drunken Rum Raisin Ice Cream [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


  • 1 cup raisins (I used half golden, half Thompson)
  • 1/2 cup rum
  • 2 cans coconut milk
  • 3/4 cup vegan sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon


  1. Place the raisins in a small container with a tight fitting lid and add the rum. Cover and shake to evenly coat the raisins. Leave sitting out at room temperature for 8 to 12 hours.
  2. Combine coconut milk, sugar, vanilla and cinnamon in a bowl and chill for at least two hours.
  3. Pour mixture into ice cream maker and churn for 10 minutes. When it is almost done, add the raisins and rum liquid.
  4. Turn out into a Tovolo container or a freezer safe container with a piece of wax paper on top. Enjoy!


Pure rum is gluten-free, but make sure to check labels on any mixes as additives may not be.

    Discover more recipes with these ingredients

  • Coconut


This site uses Akismet to reduce spam. Learn how your comment data is processed.