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
Scale
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.
