No-Churn Rum Raisin Ice Cream

rum raisin ice cream being scooped with ice cream scoop

No-Churn Rum Raisin Ice Cream

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!

Course Dessert

Cuisine Caribbean

Keyword rum and raisin ice cream, Rum raisin ice cream

Prep Time 30

Freeze Time 6

Total Time 6 30

Servings people

Calories 617kcal

Author Tanya

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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