Vegan No-Churn Rum & Raisin Ice Cream

Serves 8-10

½ cup raisins

½ cup brewed black tea

2 tbsp dark rum

1 tsp vanilla bean paste

1 cup unsalted cashews, soaked

overnight

½ cup light agave syrup or maple syrup 2 x 400ml can coconut cream 400ml can coconut milk

Vegan waffle cones, to serve

Place the raisins, tea, rum and vanilla in a small saucepan over medium heat. Bring to a simmer and cook for 2-3 minutes or until raisins are plump. Set aside to cool slightly.

Drain the liquid from the cashews. Place in a blender with agave and blend on high until smooth. Place in a large bowl, add the coconut cream and milk; whisk to combine. Pour into a container and freeze for 6 hours.

Using a small knife, cut the frozen coconut mixture into small pieces. Place half the mixture into the bowl of a food processor and process until smooth, scraping down the bowl as needed. Spoon into a large bowl. Repeat with the remaining mixture. Add raisin mixture and fold to combine.

Spoon the ice cream into a 2-litre capacity metal tin and freeze for 3-4 hours, or until frozen. Scoop into cones, to serve.