My homemade rum raisin ice cream recipe has a rich flavor. It includes plump raisins soaked in rum mixed into a creamy base. This no-churn method makes it easy to make this nostalgic treat at home—you don’t need any special equipment!
Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.
I enjoy eating ice cream at home and making flavors from my childhood. Grape-nut ice cream was one we enjoyed, but my parents' all-time favorite has always been rum-raisin ice cream.
Since I love recreating recipes at home, I figured I'd try rum raisin with my own twist. I used the no-churn ice cream method for this recipe. My mom, who introduced me to rum-raisin ice cream, loved this recipe.
Ingredients Needed
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
- Dark or golden rum (not clear rum) - Myers's Dark Rum is my recommendation for authentic Jamaican flavor. I've also used spiced rum with amazing results.
- Raisins, vanilla extract, sweetened condensed milk, dark brown sugar, heavy cream (cold), ground cinnamon, ground allspice, and a pinch of salt.
Tools Needed
- Small saucepan
- Mixing bowls (2)
- Electric mixer or hand whisk
- Rubber spatula
- Loaf pan or freezer-safe container
- Plastic wrap or airtight lid
How to Make Rum-Raisin Ice Cream (No-Ice Cream Maker Method)
Prep the rum-soaked raisins: Heat the rum in a small saucepan over medium heat until warm (do not boil). Remove from heat and stir in the roughly chopped raisins and vanilla extract. Let this mixture sit for at least 30 minutes, though soaking for up to 2 days will give you a much stronger flavor.
Drain and save the rum: After soaking, drain the extra rum. Keep ¼ cup of the liquid to add to your ice cream base.
Mix the base: In a large bowl, whisk the sweetened condensed milk, dark brown sugar, cinnamon, allspice, salt, and the reserved ¼ cup of rum. Stir until the brown sugar fully dissolves. The dark brown sugar adds depth and a subtle molasses note.
Whip the cream: In a separate bowl, whip the cold heavy cream with an electric mixer until stiff peaks form. This creates the air that makes the no-churn method work so well.
Combine gently: Fold the whipped cream into the condensed milk mixture until it is fully combined. Be careful not to deflate the cream - this air is what gives your ice cream its smooth texture without churning.
Add raisins: Fold in the drained rum-soaked raisins, distributing them evenly throughout the mixture.
Freeze: Pour into a loaf pan or freezer-safe container. Smooth the top and cover with plastic wrap or an airtight lid. Freeze for at least 6 hours or until firm.
Why This No-Churn Method Works
Just like with my grape-nut ice cream recipe, this no-churn method relies on two secret weapons: sweetened condensed milk and whipped cream. The condensed milk provides sweetness and prevents the mixture from freezing into a solid block of ice, while the whipped cream adds the necessary air for a light, scoopable texture.
The rum also helps keep the ice cream soft, as alcohol lowers the freezing point. Do not add more rum than indicated in the recipe, or your ice cream may not freeze.
Non-Alcoholic Version of Rum Raisin Ice Cream
I use actual rum in my rum raisin. However, to make this alcohol-free, use rum extract instead of rum. Soak the raisins in hot water with a few drops of rum extract to plump them up, then add more extract to taste in the ice cream base.
Here's How You Should Serve This Ice Cream
This ice cream is wonderful on its own, in a bowl. But feel free to serve it in an ice cream cone or add it to a scoop of coffee. You could also make a delicious ice cream sandwich by putting it between cookies!
How Long Will Homemade Rum Raisin Ice Cream Last?
This makes a lot of ice cream, so you may have a bit left over. Keep it covered in your freezer for up to 2 weeks.
I'd love to see how your rum raisin ice cream turns out! Please leave a comment below with your results.
No-Churn Rum Raisin Ice Cream
Ingredients
For the Spiced Rum-Soaked Raisins
- 1 cup raisins
- ½ cup dark or golden rum not clear rum
- 1 teaspoon vanilla extract
For the Ice Cream Base
- 14 ounces sweetened condensed milk
- 2 tablespoons dark brown sugar
- 2 cups heavy cream cold
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- Pinch of salt
Instructions
- Heat the rum in a small saucepan over medium heat until warm (do not boil). Remove from heat and stir in the raisins and vanilla extract. Let the mixture sit for at least 30 minutes. Drain any excess rum and reserve ¼ cup of the liquid to add to the ice cream base.
- In a large bowl, whisk together the sweetened condensed milk, dark brown sugar, cinnamon, allspice, salt, and reserved rum (¼ cup). Stir until the brown sugar is fully dissolved.
- In a separate bowl, whip the cold heavy cream with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the condensed milk mixture until fully combined, being careful not to deflate the cream. Fold in the drained rum-soaked raisins to distribute them evenly.
- Pour the mixture into a loaf pan or freezer-safe container. Smooth the top and cover with plastic wrap or an airtight lid. Freeze for at least 6 hours, or until firm.
- Let the ice cream sit at room temperature for 5–10 minutes before scooping for the best texture.
Notes
- The rum soaked raisins can be stored for up to 2 days. The longer the raisins sit, the more intense the flavor is.
- This ice cream will keep well in your freezer for up to two weeks in an airtight container. The texture is best within the first week, after which it may become slightly harder but will still taste delicious.
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