This Rum Raisin Ice Cream is rich, creamy, and packed with plump rum-soaked raisins in every scoop. It uses an easy no-churn base made with sweetened condensed milk and whipped cream, so there’s no ice cream machine and no custard to cook.
Creamy, Boozy, and Basically Made for Summer.I love homemade ice cream. I love it even more when there is no ice cream machine to clean afterward.
This one starts with raisins warmed gently in rum until they’re plump and glossy. Once they’re cool, they get folded into a sweet condensed-milk base with cold whipped cream.
Then the freezer does almost everything else.
The result is creamy and rich, with sweet little raisin bites and enough rum flavor that there is absolutely no mistaking what kind of ice cream you’re eating.
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 stop the ice cream from freezing properly.
- Skipping the step of soaking the raisins, which can make them chewy and dry.
- Using warm rum-soaked raisins before mixing them into the ice cream.
- Not chilling the ice cream base before freezing.
- Overmixing after adding the raisins.
- Freezing it for too little time before scooping.
- Serving it straight from the freezer without letting it soften for a few minutes.
What To Serve With Rum Raisin Ice Cream
Rum Raisin Ice Cream is delicious served with warm brownies, apple pie, caramel sauce, shortbread cookies, chocolate cake, or toasted nuts. It also pairs well with coffee, espresso, banana slices, waffles, or a simple dessert tray for holidays and dinner parties.
FAQs
A little rum helps keep it softer and easier to scoop, but it will still freeze nicely with these ratios.
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.
Absolutely. Golden raisins are slightly tangier and look pretty in a pale ice cream base.
Plan on at least 6 hours, though overnight gives the firmest set.
Usually it’s from under-whipped cream, warm mix-ins, or a loose container. Whip to stiff peaks, cool the raisins, and cover tightly.
Yes. Use a very large bowl for folding and split into two 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 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!Estimated reading time: 7 minutes
