Gluten-Free Vegan Vegan Dessert and Sweets

Double Chocolate Rum Cinnamon Ice-Cream (V, GF)

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For this, my last post of the year, I have done a switcheroo. I wrote in my last post that my final Christmas dish, my dessert dish, was vegan white chocolate cream pots. I made cream pots. I photographed cream pots.  And then at the eleventh hour, I decided what the world really needs is rich and wonderful Double Chocolate Rum Cinnamon Ice-Cream. Impulsive? Maybe. Worth it? Totally. I hope you will forgive the swap, but once I tried this ice-cream I had to share it. It is the season for giving, after all.

Well, Santa’s balls, it’s Christmas. I wish I could say I am organised, but I am not and with only three days to go I don’t imagine I will be. Oh, well. The Elf is taken care of and I figure the rest will fall in to place – that’s the thing about all the holiday hoopla, it’s a little bit nonsense. I don’t think any world wars started over under-seasoned roast or miscalculated table settings. Shuffle along and there will be room for everyone. So, you eat your lunch sitting on a pile of pillows, no big. Next year it will be your funny Christmas story.


I will keep this post brief as I know many of you are running around putting the final touches to your Christmas day. I hope everything is as you would have it; if it’s not, I hope you can find the humour in the mishaps and still enjoy this special time with your loved ones. I wish you all peace, love and contentment and thank you each for being a part of the Goodness journey. This year has seen my little blog grow, step by step moving towards whatever it is going to be. I signed a book deal with a lovely publisher in the States, Page Street Publishing, and I am busting to create and share some carnivore-approved fare with you all. My goal for the book is for it to be a truly useful resource to families and those transitioning to a vegan diet. It can be a daunting and confusing process so I hope I can help with that some. I have always been honest; being vegan has been tricky at times. I am a foodie at my core and I remember how good cheese and cream and meat can be. Learning to cook equally as good vegan has been my lifeline…that, at knowing that I am following my heart. Sharing this space with like-hearted folk smooths the bumps too.

The book, this blog, none of it would be possible without you guys. So thank you.

So, without further delay, let’s make some ice-cream. But not just any ice-cream, let’s make rich, creamy, decadent double chocolate rum cinnamon ice-cream. This vegan serve is quick and simple to make but special enough to feature on any festive table. With a cashew and oat milk base, dark chocolate, warm rum and a slight hint of cinnamon, this ice-cream will knock Santa’s boots off. If you love chocolate, which I do, and you love ice-cream, this bowl will blow your mind just a little. Yes, it is boozy so if you are making it for the small ones, perhaps omit the rum; this ice-cream can stand on its own without the alcohol. Being a grown-up girl, I add the rum. It warms the tongue just as the dark chocolate cream melts and the dark, chocolate shards emerge…bliss in a bowl.


With a bowl of slightly boozy, very chocolatey ice-cream in hand, I sign off for the year. My Christmas table is complete. Trouble-free vegan truffles, stuffed squash with an epic gravy, smashed potatoes and roasted leeks and my double chocolate rum cinnamon ice-cream and I’m done. It is simple, fuss-free but most importantly delicious. If you try any this year, please let me know, I’d love to hear. I love hearing from you guys about everything!

I’m off to write a book (I can’t believe I just said that) but I will be back in the new year. I wish you all joy and so much love. I am privileged to share this space with such lovely, special folk.

Merry Christmas from me, the Husband, the Elf, Scout the Dane and Walter the Little Man Dog.


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Double Chocolate Rum Cinnamon Vegan Ice-cream

Vegan Double Chocolate Rum Cinnamon Ice-Cream made with a cashew base, rich chocolate and warming rum and cinnamon.
Course Dessert
Cuisine Chocolate
Keyword Vegan Ice-cream
Prep Time 20 minutes
Total Time 10 hours 20 minutes
Servings 4
Author Logan


  • 1 cup raw cashews soaked overnight or simmered in a saucepan of boiling water for fifteen minutes
  • 1 cup water
  • 1 cup oat milk
  • 1/2 cup cocoa
  • 1/3 cup maple syrup
  • 2 tablespoons dark rum
  • 1 teaspoon vanilla extract
  • pinch sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon guar gum 
  • 1/4 cup dark chocolate, shaved


  • Place your ice-cream machine bowl in the freezer the night before to freeze overnight. 
  • Combine the cashews and water in a blender and blend until smooth.
  • Add all the ingredients except the shaved chocolate and blend until completely combined and smooth.
  • Pour the ice-cream in to a container and place in the fridge and allow to chill completely for at least two hours.
  • Place the frozen ice-cream machine bowl in the machine and pour in the chilled ice-cream base. Churn as per the machine's instructions until desired consistency. Just before the ice-cream is ready, sprinkle in the shaved dark chocolate and allow the machine to fold through.
  • Served immediately or spoon in to a freezer-proof container and place in the freezer, covered, to set more.



Vegan Double Chocolate Rum Cinnamon Ice-Cream made with a cashew base, rich chocolate and warming rum and cinnamon.

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Michelle | The Last Food Blog

Wowzers! This looks and sounds amazing. Can’t wait to try this soon x


Nice food and pictures!!I Love this sharing ,thank you!Wish you a Merry Christmas !!