Rum Raisin Ice Cream (No Ice Cream Maker!) Recipe
This easy Rum Raisin Ice Cream recipe delivers rich, creamy homemade ice cream packed with rum-soaked raisins for a boozy, flavorful treat. No ice cream maker required—simply soak raisins in rum, mix with whipped cream and condensed milk, and freeze for a perfect dessert that’s indulgent and delicious.
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Total Time: 12 hours 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Rum Soaked Raisins:
- 1 1/2 cups raisins (separated with fingers)
- 1/2 cup rum (preferably Jamaican, such as Appleton Estate)
Ice Cream:
- 1 x 395g / 14oz can sweetened condensed milk
- 1/4 cup dark or golden rum (preferably Jamaican)
- 1 tsp vanilla extract
- 1/8 tsp allspice powder (optional)
- 2 cups thickened/heavy cream, chilled
Serving (Optional):
- Ice cream cones
- Rum raisin chocolate, finely chopped
Instructions
- Chop and Soak Raisins: Roughly chop the raisins in half and break them apart with your fingers to separate. Heat the rum in a small saucepan over medium-high heat until just hot. Add the raisins to the hot rum and spread them out to submerge as best as possible. Let soak for 30 minutes, allowing the raisins to absorb most of the rum.
- Prepare Ice Cream Mixture: In a bowl, combine the condensed milk, 1/4 cup rum, vanilla extract, and optional allspice powder. Beat briefly with a handheld beater or mix by hand just until combined. Stir in the rum-soaked raisins.
- 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 mixture is well aerated. The goal is to achieve stiff peaks, not soft whipped cream.
- Fold Mixtures Together: Gently fold about one cup of the whipped cream into the condensed milk and raisin mixture until mostly incorporated with some lumps remaining. Then pour the condensed milk mixture into the remaining whipped cream and gently fold until smooth, being careful to minimize folding to retain aeration and keep the ice cream light.
- Freeze: Transfer the combined mixture to a 1.5 litre/quart container. Cover with a lid or cling wrap and freeze for at least 12 hours to set properly.
- Serve: Before serving, let the ice cream sit at room temperature for a minute or two to soften slightly. Scoop into bowls or cones and optionally top with finely chopped rum raisin chocolate.
Notes
- Soaking the raisins in rum not only adds flavor but prevents them from freezing solid due to alcohol’s low freezing point.
- Sultanas, cranberries, cherries, or other dried fruit can be substituted and chopped similarly.
- Use dark or golden rum (not clear/white rum) for richer flavor and color; Appleton Estate Jamaican rum is recommended.
- If excess rum remains unabsorbed after soaking, pour it off and include only 1/4 cup rum in the ice cream mixture to ensure it sets properly.
- For a non-alcoholic version, soak raisins in hot water with rum essence and add rum essence to the ice cream mixture to taste.
- This ice cream keeps well frozen for months like store-bought ice cream.
