Creamy Rum raisin ice cream
A luscious, no-churn rum raisin ice cream made with whipped cream, condensed milk, and rum-soaked raisins. Creamy, airy, and full of Caribbean flavor, this dessert is easy to make, high in fiber, and perfect for satisfying sweet cravings without the fuss.
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.
