Monday, September 08, 2014

Vegan 3 Ingredient Rum and Raisin Ice Cream

Vegan Rum & Raisin Ice Cream
Here's another banana-based ice cream and it's Rum & Raisin this time. To make this vegan dessert that requires no cream, sugar or ice cream maker, I used a teaspoon of rum and some raisins I'd pre-soaked to soften and plump them up. Today I brought out my immersion blender which is what I'll stick with from here on because it worked the best for making this type of ice cream. It cleans up the easiest, compared to a blender or food processor.

For a non-alcoholic dessert use rum extract instead of dark rum.

Ingredients (makes 1 scoop)

1/2 a large ripe banana, sliced
1 tsp. dark rum or rum extract
1 tsp. golden raisins

  1. Freeze banana slices for 15 minutes.
  2. Take out of freezer and blend bananas until smooth and no lumps remain.
  3. Freeze in an airtight container for another 15 minutes.
  4. Take out of freezer and mix rum and half the raisins.
  5. Fold, lifting ice cream from bottom to the top to resemble a scoop.
  6. Transfer to serving dish and freeze again until ready to serve.
  7. Garnish with remaining raisins before serving.
Note: I used a seedless banana. If that's not available where you live, make sure to remove the seeds.

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