Vegan rum raisin ice cream | Recipe of the Week

Visit the Federal Way Farmers Market from 9 a.m. to 3 p.m. every Saturday through October to pick up the local ingredients needed for this week’s recipe. The farmers market is located behind The Commons mall along South 324th Street in Federal Way.

By Vickie Chynoweth, For the Mirror


1 cup cooked yellow beet puree (Amador Farm)

1 can unsweetened coconut milk

1/4 cup coconut oil (solid)

1/4 cup honey (Nova Bees)

1 tsp rum extract

1/2 cup golden raisins

Makes 8 – 1/2 cup servings


1. Wash 2 to 3 medium sized beets removing the leaves and stems. Using a fork poke beet 2 to 3 times. Place in the microwave for 7- 10 minutes until soft. Once cooked, cool beets for a few minutes to remove the outer layer. Cut beets into 1-inch cubes. Using a hand blender or blender, puree beets. Take out 1 cup to use in this recipe, save the remaining for another use. Place 1 cup pureed beets in a medium sized saucepan

2. Add coconut milk, coconut oil and honey. Cook on medium heat until coconut oil melts. Add rum extract. Using a hand blender or blender blend until well combined.

3. Stir in raisins. Let cool while preparing glass dish. Using plastic wrap, cover the sides and bottom of dish.

4. Pour into prepared pan. Place in freezer for 2 to 4 hours depending on the size of the dish, until desired consistency. If frozen solid, the mixture will need to set at room temperature for 15 to 20 minutes before serving.

Federal Way resident Vickie Chynoweth recently published a cookbook called “Well Fed: Easy-to-Follow Recipes.”