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    Home » Simple Vegan Recipes

    French Press Coffee Ice Cream with Brown Sugar Rum Raisins

    Last Modified: Jun 7, 2018 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Print

    Bittersweet French Press Coffee Ice Cream with sweet and boozy Brown Sugar Rum Raisins is a cold, creamy treat on a hot day!

    bowl of French press coffee ice cream next to the ice cream scoop

    Y'all, I have been making ice cream constantly lately.

    I'm working on finalizing the ginger ice cream sandwich recipe for an upcoming cooking workshop, and I needed a little break from making and tweaking the same recipe over and over. This French press coffee ice cream was just the diversion I needed!

    French Press Coffee Ice Cream

    There are a million ways to make coffee ice cream. I've seen recipes using instant coffee, finely ground coffee, coarsely ground coffee and almost every brewing method under the sun.

    One method I haven't run across, though, is French press coffee ice cream, and that seemed like a shame. I love French press coffee's strong, rich flavor, and I think it really adds something special to this ice cream.

    Also, it's super easy and not too messy, because you're doing the steeping and straining all in the French press.

    Homemade brown sugar rum raisins for ice cream, cocktails, or topping your favorite dessert!

    Trust Me on The Raisins

    I wanted this to be more than just a plain French press coffee ice cream, though, and the touch of sweet and booziness from these brown sugar rum raisins were just the extra oomph this recipe needed.

    To make the rum raisins, just soak the raisins in a mixture of rum and brown sugar overnight. They're a real delight and so, so easy to make. You just need to plan ahead.

    To make the ice cream, you brew up strong, sweet, coconut French press coffee milk. Chill in the fridge or freezer, then churn in your ice cream makes.

    The rum raisins go in right at the end.

    There's a lot of chilling and waiting time, but the actual active cooking time is pretty quick. Less than 45 minutes, for sure.

    bowl of French press coffee ice cream with the rest of the pint in the background. Text overlay

    Important Notes

    Before we get started, I did want to make a note about the coffee part of the coffee ice cream we are making: do not skimp!

    If you make this recipe with bad coffee, it will taste like bad coffee. Splurge on the good stuff. You'll be glad that you did!

    For this recipe, I used Batdorf & Bronson Dancing Goats Blend. They're a local coffee roaster, and their beans are top notch. You can use the ones I used or your favorite beans!

    You also need the bowl of your ice cream maker to be ice cold. It should be frozen for at least 24 hours before you start churning, so stick it into the freezer the day before you want to make this ice cream.

    bowl of French press coffee ice cream with the rest of the pint in the background

    I've been just keeping my bowls in the freezer, so they're ready to roll. If the bowl isn't totally frozen, your ice cream will not set up properly. Trust me on this.

    That rule about cold applies to your mix as well. You can't skip the chilling step when you're making your ice cream, especially this one, where we heat the mix on the stove.

    When storing your ice cream, remember that air is the enemy of flavor. Choose an airtight container, and press a piece of parchment or wax paper over the top of your ice cream. It will look like this, and I promise it makes a big difference.

     

    overhead photo showing the pint of ice cream with parchment paper pressed on top to prevent freezer burn

    Air is the enemy of ice cream.

    bowl of French press coffee ice cream next to the ice cream scoop

    French Press Coffee Ice Cream with Brown Sugar Rum Raisins

    Bittersweet French press coffee ice cream with sweet and boozy brown sugar rum raisins is a cold, creamy treat on a hot day!
    Prevent your screen from going dark
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    Course: Dessert
    Cuisine: Vegan
    Keyword: coffee, ice cream
    Prep Time: 15 minutes
    Cook Time: 57 minutes
    Chilling Time: 1 hour 30 minutes
    Total Time: 1 hour 12 minutes
    Servings: 4
    Calories: 402kcal
    Author: Becky Striepe

    Ingredients

    For the Brown Sugar Rum Raisins

    • ⅓ cup raisins
    • ½ cup light rum
    • 2 tablespoons brown sugar

    For the French Press Coffee Ice Cream

    • 1 15 ounce can coconut milk - Lite or boxed coconut milk will NOT work.
    • ⅓ cup brown sugar
    • ¼ cup coarsely-ground coffee

    Instructions

    Make the Brown Sugar Rum Raisins

    • Combine the raisins, rum, and sugar in a jar with a tight-fitting lid. Close the jar, and shake vigorously. It’s fine if not all of the sugar dissolves, but shaking will help get things started.
    • Stick the jar into the refrigerator for 8 hours before using. Soaking overnight or even longer is also fine. Strain, and use however you like! Reserve that liquid – you can use it to make awesome cocktails!

    Make the French Press Coffee Ice Cream

    • In a small saucepan on medium heat, combine the coconut milk and brown sugar, stirring until the brown sugar dissolves. Keep the burner on until you see bubbles start to form around the edges of the coconut milk, then turn off the heat immediately. You don’t want the coconut milk to reach a boil, because that will cause a skin to form. Yuck!
    • Pour the coffee grounds into your French press, then pour the hot coconut milk mixture over the beans. Let the mixture steep for 15 minutes, then slowly press down the plunger on your press. Pour the mix into a small bowl, getting as much of the coffee milk out of the French press as possible.
    • Refrigerate the coffee milk for 90 minutes. If you’re on the clock, you can stick the mixture into the freezer for 30 minutes instead. You want it chilled, is the point. Warm mix won’t thicken in the ice cream maker. Your bowl should be very cold when you pull it out.
    • The longer you chill, the more the coconut milk will thicken. Give the mixture a stir, making sure to incorporate any coconut that has gone solid in the fridge. If you have to get out a fork and whisk, go for it! A nice, even mixture is worth the effort.
    • Turn on your ice cream maker, and slowly pour the mix into the frozen bowl of the ice cream maker. Let it churn for 22 minutes (or until it thickens to soft-serve consistency, see note), then add your Brown Sugar Rum Raisins. Churn for another minute or two, just to incorporate the raisins.
    • At this point your French press coffee ice cream will be soft serve consistency. If that’s cool with you, dish it up! If you prefer a firmer ice cream, transfer it to a freezer safe container with a tight-fitting lid. Press a piece of wax paper or parchment paper over the top of your ice cream, to prevent ice crystals, then freeze for another couple of hours before serving. I’ve found that this ice cream scoops best if you let it sit out for a couple of minutes before scooping. It hardens up a lot in the freezer, and waiting a few minutes gives the smoothest, roundest scoop.

    Notes

    Most ice cream maker instructions say to churn for 25-40 minutes, so the time before adding your raisins may vary, depending on your machine. Mine usually takes 25-30 minutes, but this rich coconut ice cream thickened up very quickly. If it does get very thick, you can use a spoon to stir in the raisins a bit, then turn the machine back on to let it even them up.

    Nutrition

    Nutrition Facts
    French Press Coffee Ice Cream with Brown Sugar Rum Raisins
    Amount per Serving
    Calories
    402
    % Daily Value*
    Fat
     
    23
    g
    35
    %
    Saturated Fat
     
    20
    g
    100
    %
    Polyunsaturated Fat
     
    0.3
    g
    Monounsaturated Fat
     
    1
    g
    Sodium
     
    21
    mg
    1
    %
    Potassium
     
    272
    mg
    8
    %
    Carbohydrates
     
    35
    g
    12
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    31
    g
    34
    %
    Protein
     
    2
    g
    4
    %
    Vitamin C
     
    1
    mg
    1
    %
    Calcium
     
    40
    mg
    4
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

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      Recipe Rating




    1. Evi @ greenevi

      June 28, 2016 at 12:27 pm

      Wow, this just sounds perfect, such a cool combo! I'm not a big fan of coffee as a drink, but I love coffee flavoured things <3 Plus it looks so creamy dreamy, I need to make this!

      Reply
      • Becky Striepe

        June 28, 2016 at 1:26 pm

        Thank you, Evi. Enjoy it! <3

        Reply
    2. swathi

      June 27, 2016 at 1:56 pm

      That is delicious bowl of ice cream, I can finish it in a second, thanks for sharing with Hearth and soul blog hop, pinning and tweeting.

      Reply
    3. Vegan Heaven

      June 27, 2016 at 10:21 am

      Yummy! Looks so delicious! How I wish I had a bowl of this ice cream right now, Becky! :-)

      Reply
      • Becky Striepe

        June 27, 2016 at 11:04 am

        Thank you!

        Reply
    4. Hannah Teson

      June 24, 2016 at 3:24 pm

      Oh my God, stop! No don't! I don't know how to feel. This looks AMAZING,

      Reply
      • Becky Striepe

        June 24, 2016 at 4:09 pm

        You crack me up, Hannah! ????????

        Reply
    5. Alisa @ Go Dairy Free

      June 24, 2016 at 11:36 am

      My husband would love this ice cream recipe and I've been wanting to make rum raisin ice cream for myself! I think I would divide this recipe into two to suit both our cravings :)

      Reply
      • Becky Striepe

        June 24, 2016 at 11:40 am

        That's a great idea!

        Reply
    6. JL Fields

      June 24, 2016 at 8:53 am

      Suddenly wishing I had not given my ice cream maker away! This looks creamy and perfect.

      Reply
      • Becky Striepe

        June 24, 2016 at 9:17 am

        Thank you, JL!

        Reply
    7. Vanessa @ VeganFamilyRecipes.com

      June 23, 2016 at 12:19 pm

      This ice cream is SCREAMING my name! I love anything coffee so this is right up my alley! Thanks for sharing! Definitely will have to try this recipe ;)

      Reply
      • Becky Striepe

        June 23, 2016 at 12:22 pm

        Thank you, Vanessa! Enjoy it! :)

        Reply
    8. Cadry

      June 23, 2016 at 11:57 am

      Oh, my gosh! This sounds so perfect. I haven't used my ice cream machine yet this year, but with all of the humidity in the air, it's definitely time. Thanks for the delicious recipe!

      Reply
      • Becky Striepe

        June 23, 2016 at 11:58 am

        You will love it, Cadry! Save the rum from soaking the raisins - I have a shake recipe coming next week that uses it!

        Reply
    9. Aimee

      June 22, 2016 at 6:03 pm

      Woooooow! How I wish I had a scoop of this right now! Such a gorgeous flavour idea - looks to die for <3

      Reply
      • Becky Striepe

        June 22, 2016 at 6:52 pm

        Thank you, Aimee!

        Reply
    10. Mel @ avirtualvegan.com

      June 21, 2016 at 11:57 pm

      I love the sound of this! It would be a great accompaniment to my Baked Banana Puddings with Rum Caramel!

      Reply
      • Becky Striepe

        June 22, 2016 at 8:36 am

        Ooh it would! ALL of the rum!

        Reply
    11. Sophia | Veggies Don't Bite

      June 21, 2016 at 7:31 pm

      This sounds so delicious!! I love ice cream!

      Reply
      • Becky Striepe

        June 21, 2016 at 7:32 pm

        Thank you, Sophia!

        Reply
    12. Kristina

      June 20, 2016 at 10:13 pm

      yessssss - I love ice cream season, ha! this sounds fantastic!

      Reply
      • Becky Striepe

        June 20, 2016 at 10:21 pm

        Thank you, Kristina! Hurrah for ice cream!

        Reply
    13. Leah M | love me, feed me

      June 20, 2016 at 1:08 pm

      Oh my goodness I feel this ice cream on a spiritual level!! This would make a bomb affogato or cold brew ice cream float ;)

      Reply
      • Becky Striepe

        June 20, 2016 at 1:24 pm

        I love these ideas!

        Reply
    14. Ricki

      June 20, 2016 at 12:24 pm

      I want this ice cream! I know there must be a sugar-free, raisin-free, anti-candida way. .. . LOL!

      Reply
      • Becky Striepe

        June 20, 2016 at 12:33 pm

        I believe in youuuuu!

        Reply
    15. Natalie | Feasting on Fruit

      June 20, 2016 at 11:56 am

      I've had rum raisin ice cream and I've had coffee ice cream, but never the two together! Great idea Becky!

      Reply
      • Becky Striepe

        June 20, 2016 at 11:56 am

        Thank you, Natalie! Enjoy it! :D

        Reply
    16. Ginny McMeans

      June 20, 2016 at 10:44 am

      This really is a delicious sounding recipe and I can't wait to make it. Thanks!

      Reply
      • Becky Striepe

        June 20, 2016 at 10:57 am

        Thank you, Ginny! Enjoy it'

        Reply
    17. Jenn

      June 20, 2016 at 9:12 am

      OH, this sounds divine! I love coffee ice cream (I love anything coffee!). This could definitely become my new favorite summer treat!

      Reply
      • Becky Striepe

        June 20, 2016 at 9:53 am

        Thank you, Jenn!

        Reply

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    About Me

    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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