Description
This easy Rum Raisin Ice Cream recipe is perfect for making delicious homemade ice cream without an ice cream maker. Rich, creamy, and packed with rum-soaked raisins, it’s a refreshing treat ideal for any occasion. Ready in just 10 minutes of prep and a simple freeze, this no-churn dessert combines condensed milk, whipped cream, and flavorful rum for an indulgent experience.
Ingredients
Rum Soaked Raisins
- 1 1/2 cups raisins (separated with fingers)
- 1/2 cup rum (preferably Jamaican)
Ice Cream Base
- 1 x 395g / 14oz can condensed milk
- 1/4 cup rum, dark or golden (preferably Jamaican)
- 1 tsp vanilla extract
- 1/8 tsp allspice powder (optional)
- 2 cups thickened/heavy cream, fridge cold (any whipping cream works)
To Serve
- Ice cream cones
- Rum raisin chocolate, finely chopped (optional topping)
Instructions
- Rum soaked raisins: Roughly chop the raisins in half and break them up with your fingers to separate them so they aren’t clumped together.
- Soak raisins in rum: Heat 1/2 cup rum in a small saucepan over medium-high heat until hot but not boiling. Add the raisins and spread them to submerge as much as possible. Let the raisins soak in the hot rum for 30 minutes to absorb the flavor.
- Drain excess rum: Pour off any excess rum that the raisins have not absorbed. The raisins should be plump and infused with rum flavor.
- Prepare ice cream base: In a bowl, combine the condensed milk, 1/4 cup rum, vanilla extract, and allspice powder (if using). Beat lightly with a handheld mixer or by hand just until combined. Stir in the rum-soaked raisins thoroughly.
- Whip the cream: In a separate large bowl, beat the cold heavy cream on high speed with an electric mixer for 2 1/2 to 3 minutes until stiff peaks form and the cream is well aerated. Avoid underwhipping – the cream needs to be stiff for the best texture.
- Fold mixtures: Gently fold about one cup of the whipped cream into the condensed milk mixture to lighten it. Once mostly incorporated, pour the condensed milk mixture into the remaining whipped cream and carefully fold together until smooth. Minimize folding to maintain airiness and do not overmix to avoid deflating the cream. Use a gentle smearing motion to remove any lumps.
- Freeze: Transfer the combined mixture into a 1.5 litre (1.5 quart) airtight container. Cover with a lid or cling wrap and freeze for at least 12 hours until firm.
- Serve: Remove the ice cream from the freezer a few minutes before serving to soften slightly for easier scooping. Serve in bowls or ice cream cones and top with finely chopped rum raisin chocolate if desired.
Notes
- If raisins remain too clumped, breaking them apart before soaking helps ensure even rum absorption.
- Using Jamaican rum is preferred for authentic flavor but any dark or golden rum works well.
- Condensed milk adds sweetness and creaminess, eliminating the need for additional sugar.
- If there’s excess rum after soaking, drain it off to avoid making the ice cream too runny.
- A 1.5 litre container is ideal for freezing; avoid overfilling for best texture.
- Allow ice cream to soften slightly at room temperature before scooping for best results.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
