Go Back
–+ servings
Close-up of a scoop of Easy Rum Ice Cream with raisins and a glossy creamy finish

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Freezing Time 6 hours
Total Time 6 hours 20 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Rum raisins
  • 2 cups raisins 300 g
  • 1/2 cup rum 125 ml
Ice cream
  • 1 can sweetened condensed milk 14 oz / 395 g
  • 1/4 cup rum 60 ml
  • 1 tsp vanilla powder
  • 2 cups heavy cream 500 ml

Equipment

  • Cutting board
  • Chef’s knife
  • Small saucepan
  • Silicone spatula or wooden spoon
  • 2 large mixing bowls
  • Hand mixer or stand mixer
  • Measuring cup
  • Freezer-safe container with lid
  • Ice cream scoop

Method
 

  1. Roughly chop the raisins.
  2. 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.
  3. In a large bowl, mix sweetened condensed milk, 1/4 cup (60 ml) rum, and vanilla powder until smooth.
  4. Stir the cooled rum raisins into the condensed milk mixture.
  5. In a separate bowl, whip the cold heavy cream to stiff peaks.
  6. Fold whipped cream into the condensed milk mixture until combined and airy.
  7. 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.
  8. Let stand 5–10 minutes at room temperature if needed, then scoop.
  9. Serve immediately.

Nutrition

Calories: 430kcalCarbohydrates: 45gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 70mgSodium: 60mgPotassium: 250mgFiber: 1.5gSugar: 38gVitamin A: 700IUVitamin C: 1mgCalcium: 140mgIron: 0.8mg

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!