This Rum Raisin Ice Cream is rich, creamy, and packed with plump rum-soaked raisins in every scoop. It uses a simple no-churn base made with sweetened condensed milk and whipped cream, so there is no ice cream machine or custard to cook.
The raisins are warmed gently in rum until soft and glossy, then cooled before being folded into the creamy base. After a few hours in the freezer, the ice cream sets into a smooth, scoopable dessert with plenty of rum flavor and sweet raisin bites.
For another freezer dessert, my Coffee Ice Cream is an easy no-churn option with a completely different flavor direction. If creamy make-ahead desserts are your thing, try my Tiramisu too.
For something bite-sized alongside the ice cream, these White Chocolate Truffles have a creamy coconut finish, while my Raffaello Coconut Balls use sweetened condensed milk in another very easy no-bake dessert.
Table of contents
How to Make Rum Raisin 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.
What Is Rum Raisin Ice Cream?
This version uses a no-churn base made with whipped heavy cream and sweetened condensed milk. The whipped cream brings air and creaminess, while the condensed milk adds sweetness and helps create a smooth texture without an ice cream machine.
Common Mistakes To Avoid
- Adding too much rum, which can keep the ice cream from freezing firmly.
- Skipping the rum-soaking step, which can leave the raisins dry and chewy.
- Adding the rum-soaked raisins while they are still warm.
- Under-whipping the heavy cream, which can make the finished ice cream denser and icier.
- Folding the whipped cream too aggressively and knocking out too much air.
- Freezing the ice cream for less than 6 hours before scooping.
- Serving it immediately from the freezer instead of letting it soften briefly if it is very firm.
What to Serve With Rum Raisin Ice Cream
Rum raisin ice cream is especially good with warm brownies, shortbread cookies, or a drizzle of caramel sauce. It also pairs nicely with coffee or espresso, which balance the sweet, creamy base and rich rum flavor.
FAQs
The rum helps keep the ice cream slightly softer and easier to scoop, but with the amounts used in this recipe it will still freeze properly.
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.
Yes. Golden raisins work well and have a slightly lighter, tangier flavor.
Freeze it for at least 6 hours. Overnight freezing gives the firmest and most scoopable texture.
This can happen if the cream is under-whipped, the rum raisins are still warm when added, or the container is not covered tightly. Whip the cream to stiff peaks, cool the raisins completely, and seal the container well.
Yes. Use a large bowl for folding and divide the mixture between two freezer-safe containers so it freezes more evenly.
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EASY RUM ICE CREAM
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 the mixture to a freezer-safe container and smooth the top. Cover tightly and freeze for at least 6 hours, or overnight for the firmest texture.
- 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.
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Let us know how it was!Estimated reading time: 7 minutes
