Rum Raisin Coconut (Deluxe)¶
This rum raisin coconut ice cream combines the deep flavor of rum-soaked raisins with the smooth richness of coconut milk. The result is a creamy, balanced ice cream that’s lightly tropical with a warm hint of rum.
Don’t forget to soak the raisins at least a day before preparing the base.
Macros include the mix-ins.
Process on Light Ice Cream, do a scrape-down, followed by the mix-in run.
Rating: 😋🍹🍇🥥🥥 (soft & creamy, no ice crystals)
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...].
Prep
- 100ml Water (~85°C) (≈3 fl oz + 2 ¼ tsp) • alternative: 150ml coconut milk 18.5%
- 50g Coconut Milk Powder 54% [Green Essence]↗ (≈1 oz + 1 tbsp + 1 ½ tsp) ℹ️
- 0.90g Glycerol Monostearate (E471) [Bulk]↗ (≈¼ tsp) • alternative: lecithin ℹ️
Wet
- 375ml Soy milk 1.6% (sugar-free) [Berief]↗ (≈1 cup + 4 fl oz + 1 tbsp) • alternative: any other preferred milk (~2% fat) ℹ️
Dry
- 30g SweEX (Erythritol + Xylitol 3:2)↗ (≈2 tbsp) • alternative: 40g allulose or dextrose ℹ️
- 15g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]↗ (≈1 tbsp) • not-as-good substitute: 1.5g guar, 0.5g xanthan, and 0.5g salt ℹ️
- 15g Whey + Casein protein (grass-fed) [Vilgain]↗ (≈1 tbsp) • with stevia ℹ️
- 1.5g Cinnamon (Ceylon) (≈¼ tsp) • to taste; 1tsp = 3g
Adjust sweetness
- ≈5 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste
Mix-ins
- 40g Sultanas (organic) [Biojoy] (≈1 oz + 2 ¼ tsp) • chopped, soaked in rum [119kcal, 27g sugar] ℹ️
- 45g Jamaica Rum 43 vol%↗ (≈3 tbsp) • drain raisins and add surplus to base ℹ️
DIRECTIONS¶
- At least one day before making the base, chop the raisins and cover with the rum in a small container with lid, put into the fridge.
- For the base, mix the coconut milk powder and the GMS in a medium-sized bowl.
- Add the hot water and whisk until clump-free.
- Add "wet" ingredients to empty Creami tub, including the prepared coconut milk and the surplus rum from soaking.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients and stir with a spoon.
- For better results, let the base age in the fridge (covered, lid on), for a few hours or over night. This helps flavor development and gum hydration, especially with unheated bases.
- Freeze for 24h with lid on, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
- Process with MIX-IN after adding mix-ins evenly. For that, add partial amounts into a hole going down to the bottom, and fold the ice cream over, building pockets of mix-ins.
NUTRITIONAL & OTHER INFO¶
| 🥗 Value | 100g | Serving | Total |
|---|---|---|---|
| ⚖️ Weight (g) | 100 | 340 | 672 |
| 🔥 Energy (kcal) | 122.1 | 415.2 | 821.0 |
| 🫒 Fat (g) | 5.2 | 17.7 | 35.0 |
| 🍞 Carbohydrates (g) | 14.1 | 47.9 | 94.8 |
| 🍬 Sugars (g) | 4.3 | 14.7 | 29.1 |
| 💪 Protein (g) | 4.1 | 13.9 | 27.4 |
| 🧂 Salt (g) | 0.1 | 0.5 | 1.0 |
- FPDF / PAC↗ (target 20..30): 30.71
- Protein / Energy Ratio (ok=12%; hi=20%): 13.36% • Low-Sugar
- Milk Solids Non-Fat (MSNF↗, 7-11%): 51.8g • 7.7%
- Net carbs: 53.8g • ∝ 5 servings@134g: 10.8g • ∝ 3 servings@224g: 17.9g • energy ratio (low <20%): 26.2%
- 15g 'Salty Stability' is: 11.0g Inulin • 1.8g Glycerol Monostearate (GMS / E471) • 0.9g Tylose powder (E466, Tylo, CMC) • 0.6g Guar gum (E412) • 0.5g Salt • 0.2g Xanthan gum (E415, XG).