1/2 cup raisins (I use golden raisins)
1 shot spiced rum
1 box (12 ounces) silken tofu
2 tablespoons neutral oil (I use grapeseed)
1/2 to 1 cup nondairy milk
2 tablespoons vanilla extract
1-2 squirts agave
splenda, to taste
1. Soak raisins in the rum for 30 minutes to overnight; don't worry if they are not completely covered as the raisins soak up the majority of the rum and get plump. Take the tofu and blend in the blender until smooth, adding the oil.
2. Add the milk, 1/2 cup first. Take the raisins and strain the rum from them. Add that rum to the tofu mixture, along with the vanilla extract and sweetener. Taste the mixture for sweetness and "rummyness."
3. I like to make the mixture ahead a bit and leave in the fridge for a few hours so that it is good and cold and just turn on the blender for a second to make sure that it is mixed before I add it to the ice cream maker.
4. Add the mixture to ice cream maker per manufacturer's directions. Make sure that the mixture and ice cream maker are both cold for the best results. Let the ice cream maker run for about 10 minutes or so, until it is the consistency of soft serve.
5. Add the raisins. My ice cream maker allows me to do this while it is still turning, you may have to stop it and add the raisins, then start it back on. Let the ice cream go until the desired consistency and then enjoy!
My dad loved this, and said "Se jodieron Haagen Dazs," which basically is his Venezuelan way of saying those Haagen Dazs people are screwed.
Source of recipe: This recipe was inspired by Annette Ooyevar's recipe for chocolate ice cream and my omni diabetic dad's obsession with Haagen Dazs.