This creamy, dreamy vegan ice cream starts with a cashew base studded with boozy rum-soaked raisins. Lloyd from @plantcrazii says this flavor a favorite in Jamaican households, but of course puts a gourmet spin on it by making it from scratch- including his own homemade sweetened condensed oat milk! Did we mention no ice cream machine is required?
This recipe is featured in our Special Edition Meal Plan in honor of Juneteenth.
Click here to pre-order Lloyd's vegan cookbook Crazy Good Vegan!
- 1 cup raisins, soaked in brown rum for at least 1 hour
- 6 cups oat milk
- 1 cup sugar of choice
- 2 1/ 2 cups raw cashews
- 1 tablespoon tapioca flour
- 1 tablespoon vanilla extract, (optional)
- 1 tablespoon melted coconut oil
Add 2 cups of oat milk along with sugar to a small pot over medium heat, stirring occasionally, until liquid reduces by half- then turn off the heat. Allow mixture to cool for 30 minutes or to speed things up, place it in the fridge on a heat-safe towel to cool for 15 minutes. Once cooled, extract raisins from the rum and add mix them to condensed milk.
Bring remaining 4 cups oat milk to a boil in a medium pot, then add cashews, and tapioca flour. Cover pot and turn the heat off. Let cashews sit in the milk for 30 minutes.
Add cashew mixture to a high speed blender and blend until smooth and creamy, then add in vanilla extract (if using) and melted coconut oil and blend at medium speed for another 30 seconds.
Strain into a large mixing bowl and whip with an electric hand mixer for 5 minutes. Place bowl in the freezer for 45 minutes. Whip mixture for another 2 minutes, then place back into the freezer for another 45 minutes. Gently stir in raisins with 4 tablespoons of the rum that the raisins soaked in.
Freeze for another 8 hours, then serve and enjoy!