Appetizers | Desserts | Snacks
Easy Rum Raisin Ice Cream (No-Churn, Creamy & Rich!)
To make EASY RUM ICE CREAM, you’ll plump rum-soaked raisins, mix them into sweetened condensed milk, then fold everything into whipped cream and freeze until scoopable. It’s a no-churn method, so you don’t need an ice cream machine.
This one is creamy, boozy, and loaded with little bites of juicy raisins in every scoop. The base comes together fast, and the freezer does the rest.
I like serving it in tall glasses with an extra scoop on top so you really see the mix-ins. It feels fancy, but the process is surprisingly simple.
Table of contents
Why You’ll Love This Recipe
- No ice cream machine needed
- Rich, creamy texture with a soft scoop
- Rum-plumped raisins in every bite
- Great make-ahead dessert for hosting
- Easy to scale up for a bigger batch
Ingredients
Candy base
For the rum raisins
- 2 cups raisins (300 g)
- 1/2 cup rum (125 ml)
For the ice cream base
- 1 can sweetened condensed milk (14 oz / 395 g)
- 1/4 cup rum (60 ml)
- 1 tsp vanilla powder
- 2 cups cold heavy cream (500 ml)
Finish
- Serve in bowls or glasses and enjoy right away.
Ingredient Notes & Substitutions
- Rum: Use dark rum for a deeper flavor, or white rum for a lighter taste. If you want less alcohol flavor, reduce the rum in the base to 2 tbsp and add 2 tbsp milk instead.
- Raisins: Regular or golden raisins both work. Chop them so they distribute evenly and don’t clump.
- Vanilla powder: You can swap in 2 tsp vanilla extract if that’s what you keep on hand.
- Heavy cream: Use heavy whipping cream (about 36% fat). Lower-fat cream won’t whip as firmly and can freeze icy.
How to Make EASY RUM ICE CREAM
- Prep the raisins. Roughly chop the raisins so they mix evenly into the ice cream.
- Plump the raisins in rum. Warm 1/2 cup (125 ml) rum in a small saucepan over low heat, then add the chopped raisins. Stir for a few minutes until the raisins look glossy and plump and most of the rum is absorbed. Let cool to room temperature.
- Mix the condensed milk base. In a large bowl, combine the sweetened condensed milk, 1/4 cup (60 ml) rum, and vanilla powder. Mix until smooth.
- Add the rum raisins. Stir the cooled rum-raisin mixture into the condensed milk base.
- Whip the cream. In a separate large bowl, whip the cold heavy cream until stiff peaks form.
- Fold together. Add a big spoonful of whipped cream into the condensed milk mixture to lighten it
- then gently fold in the remaining whipped cream until no white streaks remain.
- Freeze. Transfer the mixture to a freezer-safe container and smooth the top. Cover tightly. Freeze until firm and scoopable.
- Scoop. Let the ice cream sit at room temperature for a few minutes if it’s very firm, then scoop.
- Serve. Serve in bowls or glasses and enjoy right away.
Expert Tips
- Chill your bowl and beaters for 10 minutes to help the cream whip faster.
- Whip to stiff peaks (not soft peaks) for the creamiest no-churn texture.
- Cool the rum raisins completely so they don’t melt the whipped cream.
- Chop the raisins so they don’t sink or clump in one spot.
- Fold gently to keep the mixture airy (that’s what helps it freeze softly).
- Press plastic wrap directly on the surface before sealing the lid to reduce ice crystals.
- For cleaner scoops, dip your scoop in warm water and wipe between scoops.
Storage & Freezing
- Freezer: Store tightly covered for up to 2 weeks for best texture (it’s still safe longer, but can get icier over time).
- Prevent freezer burn: Use a tight lid and press plastic wrap onto the surface before closing.
- Thawing for scooping: Let sit on the counter 5–10 minutes, or in the fridge 15–20 minutes, then scoop.
Variations
- Chocolate chip rum raisin: Fold in 1/2 cup mini chocolate chips at the end.
- Toasted nuts: Add 1/2 cup toasted chopped pecans or walnuts for crunch.
- Cinnamon warmth: Add 1/2 tsp ground cinnamon to the condensed milk base.
- Orange twist: Add 1 tsp finely grated orange zest to the base.
- Espresso rum: Dissolve 1–2 tsp instant espresso powder into the condensed milk mixture.
EASY RUM ICE CREAM
Creamy no-churn rum ice cream with rum-soaked raisins—made with sweetened condensed milk and whipped cream, then frozen until scoopable.
Ingredients
Equipment
Method
- Roughly chop the raisins.
- Warm 1/2 cup (125 ml) rum in a small saucepan over low heat. Add raisins and stir 3–5 minutes until plump and glossy; cool completely.
- In a large bowl, mix sweetened condensed milk, 1/4 cup (60 ml) rum, and vanilla powder until smooth.
- Stir the cooled rum raisins into the condensed milk mixture.
- In a separate bowl, whip the cold heavy cream to stiff peaks.
- Fold whipped cream into the condensed milk mixture until combined and airy.
- Transfer to a freezer-safe container, smooth the top, cover tightly, and freeze at least 6 hours (overnight is great).
- Let stand 5–10 minutes at room temperature if needed, then scoop.
- Serve immediately.
Nutrition
Video
Notes
- For a lighter rum flavor, reduce the rum in the base to 2 tbsp and replace the rest with 2 tbsp milk.
- If using vanilla extract instead of vanilla powder, use 2 tsp.
- Press plastic wrap onto the surface before closing the lid to reduce ice crystals.
- Best texture is within 2 weeks.
Tried this recipe?
Let us know how it was!FAQs
Does the alcohol keep it from freezing ?
A little rum helps keep it softer and easier to scoop, but it will still freeze nicely with these ratios.
Can I make it without heating the raisins ?
Yes, but warming helps the raisins plump faster and absorb flavor more evenly. If skipping heat, soak chopped raisins in rum for at least 1 hour, then drain slightly before mixing in.
Can I use golden raisins ?
Absolutely. Golden raisins are slightly tangier and look pretty in a pale ice cream base.
How long does it need to freeze ?
Plan on at least 6 hours, though overnight gives the firmest set.
Why is my ice cream icy ?
Usually it’s from under-whipped cream, warm mix-ins, or a loose container. Whip to stiff peaks, cool the raisins, and cover tightly.
Can I double the recipe ?
Yes. Use a very large bowl for folding and split into two containers so it freezes more evenly.
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Estimated reading time: 7 minutes
