There is something utterly magical about homemade frozen treats, and this Rum Raisin Ice Cream (No Ice Cream Maker!) Recipe brings that magic straight to your kitchen without any fancy gadgets. Imagine juicy raisins soaked in rich Jamaican rum, mixed into a luxuriously creamy base made from condensed milk and whipped cream, all swirling together to create a luscious dessert that’s both comforting and exotic. This recipe is not only incredibly easy but guarantees a delightful burst of flavor and texture in every bite. Whether you’re looking for a new twist on classic ice cream or a showstopper for gatherings, this rum raisin ice cream will quickly become your go-to favorite.
Ingredients You’ll Need
The charm of this Rum Raisin Ice Cream (No Ice Cream Maker!) Recipe lies in its simplicity and how each ingredient plays a vital role in building its rich, creamy texture and complex flavor profile. These are everyday ingredients, but combined thoughtfully, they create pure dessert magic.
- Raisins (1 1/2 cups): Adds natural sweetness and that chewy, satisfying bite—the stars soaked in rum for extra oomph.
- Rum (1/2 cup + 1/4 cup): Preferably Jamaican for its deep, molasses-like flavor that elevates the raisin soak and the ice cream base.
- Condensed Milk (1 can, approx. 395g / 14oz): Provides creamy sweetness and smooth body without needing to cook a custard.
- Vanilla Extract (1 tsp): A classic flavor enhancer that rounds out the rich and boozy notes perfectly.
- Allspice Powder (1/8 tsp, optional): Adds a hint of warm spice to deepen the flavor complexity.
- Thickened/Heavy Cream (2 cups, chilled): Whipped into soft peaks, this is what gives the ice cream its airy, luscious texture.
- Ice Cream Cones: For serving, bringing crunch and fun to each scoop.
- Rum Raisin Chocolate (finely chopped, optional): Adds a decadent twist and extra texture if you want to go all out.
How to Make Rum Raisin Ice Cream (No Ice Cream Maker!) Recipe
Step 1: Soak the Raisins
Start by separating the raisins with your fingers to ensure they don’t clump together, then soak them in 1/2 cup of rum. This step is crucial because it allows the raisins to plump up and absorb that rich, aromatic booze flavor, infusing the entire ice cream with a wonderful depth. Let them sit for at least a few hours or overnight for the best results.
Step 2: Prepare the Cream Base
In a large mixing bowl, pour the chilled heavy cream and whip it until soft peaks just form—soft peaks are key because they’ll blend beautifully with the condensed milk without deflating. Next, stir together the condensed milk, an additional 1/4 cup of rum, vanilla extract, and if using, a pinch of allspice. The condensed milk sweetens and thickens the base, while the rum and spices build that character-packed flavor.
Step 3: Combine and Fold
Gently fold the soaked raisins (with any leftover rum) into the whipped cream and condensed milk mixture. This folding process helps keep the cream airy while distributing the raisins evenly throughout. If you’re using the finely chopped rum raisin chocolate, fold it in here too for an extra delightful surprise in every mouthful.
Step 4: Freeze Without an Ice Cream Maker
Pour the mixture into a freezer-safe container and smooth the top with a spatula. Seal it tightly with a lid or plastic wrap, then pop it in the freezer. Unlike traditional ice creams, this recipe requires no churning, so just let it freeze for at least 6 hours or ideally overnight until firm but scoopable.
How to Serve Rum Raisin Ice Cream (No Ice Cream Maker!) Recipe
Garnishes
When serving, consider sprinkling a few extra soaked raisins on top or grating some rum raisin chocolate for a pretty, inviting look. A gentle dusting of cinnamon or nutmeg also complements the warm, boozy notes beautifully.
Side Dishes
This ice cream pairs wonderfully with warm desserts like spiced apple crumble or gingerbread. Its creamy richness balances the warmth of baked goods and adds an indulgent boozy touch that’s truly unforgettable.
Creative Ways to Present
For a fun twist, serve scoops of the Rum Raisin Ice Cream (No Ice Cream Maker!) Recipe in crispy cones or hollowed-out fruit shells like pineapples or oranges. You can even layer it in a parfait glass with toasted nuts and caramel sauce for a stunning dessert presentation that looks spectacular on any table.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, make sure to keep them sealed tightly in an airtight container to prevent ice crystals and freezer burn. The ice cream maintains its creamy texture and robust flavor best when sealed properly and kept at a consistent freezing temperature.
Freezing
This Rum Raisin Ice Cream (No Ice Cream Maker!) Recipe freezes beautifully for up to two weeks. Beyond that time, the texture may start to deteriorate, and the flavors won’t be quite as vibrant. For optimal flavor, enjoy it sooner rather than later.
Reheating
Since it’s ice cream, reheating doesn’t apply here. However, if it becomes too hard in the freezer, simply leave it on the counter for 5-10 minutes before scooping. This allows it to soften to the perfect creamy consistency without melting.
FAQs
Can I substitute the rum with another alcohol or flavor?
Absolutely! While Jamaican rum gives the best authentic flavor, you can experiment with bourbon, brandy, or even a rum extract if you want to keep booze flavor but skip the alcohol content. Just adjust quantities to taste.
Do I really need to soak the raisins in rum?
Soaking the raisins is what makes this ice cream special by infusing them with moisture and flavor. If you skip soaking, the raisins will be dry and less flavorful. For a non-alcoholic version, soak them in warm fruit juice or water.
Can I make this recipe dairy-free?
Yes! Swap the heavy cream with a chilled coconut cream or another thick plant-based cream. Condensed milk can be replaced with sweetened condensed coconut milk. The texture might vary slightly, but it still works wonderfully.
How do I make sure the ice cream is creamy without an ice cream maker?
The magic here is the whipped heavy cream mixed with condensed milk. The air incorporated during whipping and the thick sweetened condensed milk create a no-churn, creamy texture that’s surprisingly indulgent.
Can I add nuts or other mix-ins?
Definitely! Chopped toasted pecans, walnuts, or almonds add delightful crunch. Just fold them in along with the raisins and chocolate to keep the texture even and the flavors balanced.
Final Thoughts
If you’re craving a show-stopping dessert that feels like a special treat but is easy enough to whip up anytime, this Rum Raisin Ice Cream (No Ice Cream Maker!) Recipe is your new best friend. Its creamy texture, boozy soaked raisins, and simple method make it a delightful favorite for any season or occasion. Go ahead, give it a try, and watch your friends and family fall head over heels in love with every spoonful.
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Rum Raisin Ice Cream (No Ice Cream Maker!) Recipe
- Prep Time: 10 minutes plus 2 hours soaking time
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes plus freezing time
- Yield: 6 to 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This easy Rum Raisin Ice Cream recipe requires no ice cream maker and delivers a rich, creamy dessert infused with the warm flavors of Jamaican rum and spiced raisins. Perfectly sweet and boozy, this homemade ice cream is a delightful treat for summer or any occasion, offering a nostalgic twist on a classic flavor.
Ingredients
Raisins and Rum Soak
- 1 1/2 cups raisins (separated with fingers)
- 1/2 cup rum (preferably Jamaican)
Ice Cream Base
- 1 x 395g / 14oz can sweetened 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, pictured in post)
Instructions
- Soak the Raisins: Place the raisins in a bowl and pour over the 1/2 cup of rum. Separate the raisins with your fingers to ensure they are fully coated. Let this mixture soak for at least 2 hours or overnight to plump up and absorb the rum flavor.
- Mix Condensed Milk and Flavorings: In a large mixing bowl, combine the sweetened condensed milk, 1/4 cup rum, vanilla extract, and allspice powder. Stir until all ingredients are fully blended and the mixture is smooth.
- Whip the Cream: Using a hand mixer or stand mixer, whip the cold thickened/heavy cream until soft peaks form. Be careful not to overwhip, as you want the cream light and airy but still stable.
- Combine Cream with Base: Gently fold the whipped cream into the condensed milk mixture, taking care not to deflate the airy texture. This creates the creamy base for the ice cream.
- Add Rum-Soaked Raisins: Drain the soaked raisins from the rum slightly, reserving a little soaking liquid if desired for extra flavor. Fold the raisins into the ice cream base evenly.
- Freeze the Ice Cream: Transfer the mixture into a freezer-safe container, smoothing the top with a spatula. Cover and freeze for at least 6 hours or overnight, until firm and scoopable.
- Serve: Scoop the rum raisin ice cream into cones or bowls. Sprinkle with finely chopped rum raisin chocolate for an indulgent touch, if desired. Enjoy immediately for the best texture and flavor.
Notes
- Use Jamaican rum for the most authentic and rich flavor in this recipe.
- Letting the raisins soak overnight enhances their plumpness and deepens the rum flavor in the ice cream.
- Any whipping cream or heavy cream works as long as it is cold to whip properly.
- The optional allspice adds a subtle warm spice note that complements the rum and raisins perfectly.
- No ice cream maker is required – just a freezer and some patience for the perfect set.
