Paleo Rum and Raisin Ice-Cream ~ The Perfect Finish to an Aussie Christmas

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Paleo Rum and Raisin Ice-Cream: creamy deliciousness without the dairy!

gluten free || sugar free || dairy free || soy free || egg free || paleo || vegan || vegetarian

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I’ve been intending to make my Gluten Free Rum Ball recipe (which is currently in the top Google results!!), but I keep putting it off because:

  • a). I’ve been busy; but mainly because
  • b). I know they won’t last long if I make them too soon – they are just to die for!

So, in the meantime I’ve been playing around with my rum-soaked raisins and have since come up with this recipe for the most amazing, ever so creamy Paleo Rum and Raisin Ice-Cream, possibly ever.

If you’re anything like me and have a little trouble with ‘portion-control’ – then grab yourself an ice-block mould, so you can have those ‘portions’ sorted! It really does work, plus enhances presentation 100%! I bought mine from Wheel & Barrow.  Paddle pop sticks are sold separately and are easily recyclable when washed in the dishwasher.

I’ve got the tick of approval from my dairy-loving husband on these ones, so I’m going to serve them for dessert for our Christmas lunch – why not!? They’ll be the perfect finish to any sweltering Aussie Christmas! With their super healthy ingredients (minus the rum of course), they won’t weigh you down either.

I hope you enjoy this Paleo Rum and Raisin Ice-Cream much as we do, but before I close, just a few quick tips!

  • Use a quality Rum. I’m a Queenlander born and bred, so it’s hard for me to pass by Bundaberg Rum.
  • Use a quality nut butter. My preference is raw-macadamia, however, cashew would also work as it is also mild in flavour. Artisana is a beautiful brand and quality, but if you want to support a local, then look out for Hand ‘n’ Hoe Organics. Hand ‘N’ Hoe Organic Macadamias is a small Australian family owned business located in the remote, pristine rainforest off the Comboyne plateau, Mid North Coast of NSW, providing 100% organic certified Macadamia Nuts & Macadamia based products.
  • Use a quality coconut cream – this means one that is made from 100% coconut extract. Ayam is a great example and is available in all major supermarkets. Ayam Coconut Cream is 100% natural with no preservatives or additives and this premium quality coconut cream really does add the creamy touch which is boasts.

 

 

Makes: 8
Preparation time:  5 minutes
Freezing time: 8 hours, or overnight 

 

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Tools

  • Vitamix/ thermomix or a powerful blender or food processor
  • 8-capacity Ice-block moulds

Ingredients

  • 3 medium (or 2 large) bananas
  • 270 mL can coconut cream
  • 1/3 cup macadamia butter (or cashew butter)
  • 2/3 cup of rum-soaked raisins (or sultanas), drained*

*Soak 1/2 cup raisins or sultanas in 2 tbsp rum for 4 hours

Rum and Raisin Ice Cream

Method

  1. Add the bananas, coconut cream and nut butter to a Vitamix or other powerful blender or thermomix.
  2. Whiz until smooth.
  3. Add the raisins and stir with a spoon.
  4. Pour into moulds.
  5. Freeze for 8 hours/overnight, or until set.

Storage

Remove from the moulds and store your Paleo Rum and Raisin Ice-Cream in an airtight container with greaseproof paper between each ice-cream block – in the freezer.

hand and hoe macadamia butter

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