Indulge in this creamy, homemade rum raisin ice cream, bursting with rich Caribbean flavors and plump, boozy raisins.
Lightly sweetened with condensed milk and whipped to airy perfection, it’s a protein-boosted treat that delivers satisfying texture without heavy cream overload.
With natural fiber from raisins and heart-friendly fats from cream, it’s a simple, no-churn dessert perfect for everyday indulgence or special occasions.
Creamy Rum raisin ice cream
Equipment
- 1 Medium saucepan
- 1 large mixing bowl
- 1 handheld or stand mixer
- 1 1.5-liter / 1.5-quart container
- 1 Spatula
Ingredients
um-Soaked Raisins:
- 1 ½ cups raisins
- ½ cup dark or golden rum
Ice Cream Base:
- 1 can 395 g / 14 oz sweetened condensed milk
- ¼ cup dark or golden rum
- 1 tsp vanilla extract
- ⅛ tsp allspice powder optional
- 2 cups cold heavy cream or thickened cream
Optional Toppings:
- Ice cream cones
- ¼ cup chopped rum raisin chocolate
Instructions
- Prepare Rum-Soaked Raisins: Chop raisins roughly in half and separate any clumps. Warm ½ cup rum in a small saucepan until hot, then add raisins to soak for 30 minutes. Drain excess rum.
- Make Ice Cream Base: In a large bowl, mix condensed milk, ¼ cup rum, vanilla, and allspice. Stir in the rum-soaked raisins.
- Whip the Cream: Beat 2 cups chilled cream until stiff peaks form (2½–3 mins with hand mixer; 1–1½ mins with stand mixer).
- Combine Mixtures: Fold 1 cup whipped cream into the condensed milk mixture. Then gently fold in remaining cream until smooth. Avoid over-mixing to preserve airiness.
- Freeze: Transfer to a 1.5-liter container, cover, and freeze for at least 12 hours until firm.
- Serve: Let ice cream sit for 1–2 minutes before scooping. Serve in bowls or cones, and optionally top with chopped rum raisin chocolate.
Notes
- Soaking the raisins is essential for both flavor and texture; the rum prevents them from freezing hard.
- You can substitute sultanas, cranberries, or chopped dried cherries for variety.
- Use a dark or golden rum for the richest flavor; avoid clear white rums.
- Only ¼ cup rum should be added to the ice cream base itself, as excess alcohol prevents proper freezing.
- For a non-alcoholic version, use rum essence and soak raisins in hot water with a few drops of essence.
- The ice cream can be stored for months, just like store-bought varieties.
Chef’s Secrets For Perfect Ice Cream
Achieving the perfect texture in this no-churn ice cream depends on a few key steps.
Always whip the cream to stiff peaks—this incorporates enough air to give a light, creamy texture similar to churned ice cream.
When folding the cream into the condensed milk mixture, be gentle to avoid deflating the whipped cream.
Also, chop the raisins before soaking; this ensures they absorb maximum rum flavor and prevents them from clumping together.
For an extra luxurious touch, a pinch of allspice or a dash of nutmeg can subtly enhance the warm, spiced notes in the ice cream.
Serving Suggestions And Creative Pairings
Rum raisin ice cream is versatile and pairs beautifully with many desserts.
Serve it in classic cones for a nostalgic treat, or in bowls with freshly chopped chocolate for an elegant presentation.
You can also add a drizzle of caramel or chocolate sauce, or even pair it with warm fruit crumbles for a contrast of temperatures and textures.
For a more indulgent dessert, layer scoops in a sundae glass with chopped nuts, berries, or a splash of extra rum for adults.
It’s equally delightful on its own as a refreshing, creamy snack.
Storage Tips To Maintain Freshness
Store this ice cream in an airtight container to prevent freezer burn and maintain its creamy texture.
Press a piece of parchment or plastic wrap directly onto the surface before sealing with the lid for extra protection.
Keep the freezer temperature steady, ideally below -18°C (0°F).
When serving, allow the ice cream to sit at room temperature for 1–2 minutes to soften slightly, making scooping easier without melting it too fast.
Properly stored, the ice cream can last for several months without losing flavor.
Frequently Asked Questions
1. Can I make this without alcohol?
Yes! Use rum essence in place of alcohol. Soak the raisins in warm water with a few drops of rum essence to mimic the flavor without affecting the freezing consistency.
2. How long does it take to freeze properly?
The ice cream needs at least 12 hours in the freezer. For best results, freeze overnight to ensure it sets firmly while remaining scoopable.
3. Can I use other dried fruits instead of raisins?
Absolutely! Chopped sultanas, dried cranberries, or cherries work well. Just ensure they are chopped and soaked to enhance flavor and prevent hard freezing.
4. Can I store it longer than 12 hours?
Yes, it can be kept for months in an airtight container. Make sure to press plastic wrap against the surface to prevent ice crystals and maintain creamy texture.
5. What if my ice cream is too hard to scoop?
Let it sit at room temperature for 1–2 minutes before scooping. Using a warm spoon or ice cream scooper can also help create smooth, perfect scoops without melting the ice cream too quickly.
