You just can’t buy rum raisin ice cream with real rum flavour like homemade! This recipe uses a tried-and-proven method using whipped cream and condensed milk, no ice cream maker required. So easy it’s going to blow your mind!
Welcome back to the final instalment of Jamaican week! To recap, we started off with Jerk Fish, followed by two fabulous Jamaican sides – coconut rice and peas (beans, actually!) and Jamaican Slaw (adore). And here today with dessert – rum raisin ice cream, the EASY way!!
Worth making: rum raisin ice cream
These days you can actually get quite good quality ice cream at the grocery store, though you do pay through the nose for it. But there are certain ice cream flavours that just don’t translate well when produced on a mass scale. Real fruit flavours, for one (like strawberry and mango).
And real rum flavour. Partially, I assume, because of regulations prohibiting the sale of booze-laden food in regular grocery stores.
So if you’ve only ever had store bought rum raisin ice cream, the flavour in this homemade one is going to knock your socks off. I especially love the little chewy pops of rum soaked raisins!
About the no-churn ice cream method
This ice cream recipe uses a miracle no-ice-cream-maker method that’s been around for decades! It uses fluffy whipped cream which replicates the effect of incorporating air into traditional ice cream by churning in an ice cream maker. Meanwhile, the condensed milk adds sweetness as well as preventing the mixture from freezing into a block of ice.
The outcome? An ice cream that’s scoop-able and creamy, just like real ice cream! Skeptical? Don’t blame you. Read glowing reviews here and here!
What’s the difference to using an ice cream maker? The melted ice cream is a bit richer (creamier) because no-churn ice cream is made using cream as the base whereas traditional ice cream is made with milk and egg. Hardly a “negative”! You can see the drips on the ice cream at the top of the post are thicker than traditional ice cream.
Ingredients in rum raisin ice cream
Here’s what you need to make this incredible rum raisin ice cream:
Cream – Just ordinary whipping cream. I use thickened cream (heavy cream) but any whipping cream works fine. (Low fat cream is not an option here, recipe won’t work).
The aeration in the whipped cream replicates the effect of churning with an ice cream maker which is called for with traditional ice cream recipes.
Condensed milk – Sweetened milk sold in cans which has a syrupy consistency. Find it in the long-life milk aisle. This adds sweetness into the ice cream and prevents the mixture from freezing into a block of ice, keeping the mixture scoop able like real ice cream!
Rum – Use a golden or dark (brown) rum, for colour and flavour. Not a clear/white rum like Bacardi. I use Appleton Estate (pictured above) which is a good Jamaican made rum brand available here in Australia. But any rum will work here, even an economical one (we’re not doing shots here, it’s mixed with other flavours, so it’s ok!).
Non alcoholic option – Use rum essence instead! I would soak the raisins in hot water + rum essence (to plump them up). Then add rum essence into the ice cream mixture to taste. You can just stir it in at the end – add and taste, add and taste! The ice cream texture will be fine. It will be a touch firmer than pictured which actually is a good thing because one challenge I had with this recipe was to get enough rum flavour in it without the ice cream being too soft (because rum does not freeze).
Raisins – Did the recipe name give it away? 😂 Sultanas make a fine substitute. Other dried fruit, like cranberries, cherries, even chopped dates, will work fine too as an alternative.
Allspice (oops, missing from the photo!) – For a hint of extra flavour. I tried it with and without (I know, my job, it’s so hard….) and just a bit of spicing makes it even better! But, it is optional.
Vanilla – For flavour.
How to make rum raisin ice cream
Ahh, the magic of this no-churn ice cream method!!! Ready to see how easy it is? Or do you already know because you discovered my no-churn Strawberry ice cream or Mango ice cream??
Soak raisins – Soaking raisins in rum is key not only for great rum flavour but also because the rum stops the raisins from freezing into mini ice cubes.
Give the raisins a rough chop. This helps them absorb the rum more easily. Break them up with your fingers (they are often packed together tightly in the bags) then soak in hot rum for 30 minutes.
The raisins should absorb most of the rum. If there’s any residual liquid, pour it off. You want to limit the total liquid rum in the ice cream mixture to 1/4 cup (60 ml) total. Any more than this and the ice cream won’t set enough because rum doesn’t freeze due to the high alcohol content. Yes, I did trial and error to figure out the maximum amount of rum I could get into the ice cream!!
Condensed milk & flavours – Beat together the condensed milk, vanilla and allspice powder, just to combine. You don’t actually need a beater for this step, I just do because I’ve got the beater out anyway. Just give it a quick wipe before whipping the cream.
Stir in raisins – Add the rum soaked raisins and stir to mix through.
Whip cream until it is well whipped. It will take about 2 1/2 to 3 minutes with a handheld beater, or 1 to 1 1/2 minutes on high with a stand mixer. We are not looking for elegant softly whipped cream here. We want good aeration! (But not butter, which is what you’ll end up with at about the 8 minute mark, so stop before then! 😂)
Lighten condensed milk – Add a big scoop of whipped cream into the condensed milk mixture then fold through with a rubber spatula or big scooping spoon. The purpose of this step is to lighten up the condensed milk mixture before mixing it all into the cream to maintain as much aeration in the cream as we can. More aeration = creamier ice cream!
Just gently mix the cream through until it is mostly incorporated. Some lumps is fine.
Mix with cream – Pour the condensed milk mixture into the cream them fold to combine until it is cream-lump-free.
Be gentle here, don’t mix vigorously, as we want to preserve as much of the aeration in the cream as we can. To help remove cream lumps, “smear” visible cream bits across the surface or against the side of the bowl rather than vigorously stirring.
Pour the mixture into a glass or ceramic container that is at least 1.5 litres / 1.5 quarts. I use a 1.75 litre / 1.75 quart glass loaf pan (28 x 15 x 7.5cm / 11 x 6 x 3″).
Smooth the surface, pop a lid on or cover with cling wrap.
Freeze for 12 hours. Then scoop and serve like normal ice cream!
You can basically scoop it straight out of the freezer, you don’t need to leave it out even for a minute before scooping. This is the rum at work – alcohol doesn’t freeze solid. So, as noted above, actually my biggest “challenge” in this recipe was figuring out how I can max out rum flavour without the ice cream ending up like a slushy! (The answer is reflected in the recipe 😂)
Serve in cones or in bowls, as many or as little scoops as you like.
The ice cream will keep in the freezer for months, just like “real” ice cream. It does freeze a little firmer from day 3 and beyond, it only requires a few minutes on the counter before scooping.
Lastly, just a note on the booziness of this ice cream! Even though the amount of rum per serving is not that much (3/4 cup in total), let’s keep this one away from kids and pooches. Ordinarily my recipes that use alcohol will cook the alcohol out so it’s negligible in the finished dish. But in rum raisin ice cream, it is not. And that’s just how we grown ups love it! – Nagi x
Watch how to make it
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Rum raisin ice cream (easy, no ice cream maker!)
Ingredients
Rum soaked raisins (Note 1):
- 1 1/2 cups raisins (separate with fingers)
- 1/2 cup rum (preferably Jamaican! Note 2)
Ice cream:
- 1 x 395g / 14oz can condensed milk (Note 3)
- 1/4 cup rum, dark or golden (preferably Jamaican! Note 2)
- 1 tsp vanilla extract
- 1/8 tsp allspice powder , optional
- 2 cups thickened/heavy cream, fridge cold (any whipping cream works)
Serving (all optional)
- Ice cream cones
- Rum raisin chocolate , finely chopped (pictured in post)
Instructions
Rum soaked raisins:
- Chop – Roughly chop the raisins (about in half) and break them up with your fingers so they are not stuck together.
- Soak – Heat the rum in a small saucepan on medium high, just until hot. Add raisins, spread to submerge as best you can. Then leave to soak for 30 minutes.
- Pour off excess – The raisins should absorb most of the rum. If not, see Note 4.
Ice cream:
- Condensed milk & flavourings – Place the condensed milk, rum, vanilla and all-spice in a bowl. Briefly beat just to combine with a handheld beater (or mix by hand), then stir in the rum soaked raisins.
- Whipped cream – Place the cream in a separate large bowl and beat on high with an electric beater for 2 1/2 to 3 minutes until well whipped (stand mixer 1 – 1 1/2 minutes). We're not looking for "soft whipped" here, we want stiff peaks and good aeration!
- Fold together – Fold about 1 cup whipped cream into the condensed milk mixture. Once mostly incorporated (some lumps is fine), pour the condensed milk mixture into the cream and gently continue folding until smooth (minimise folding as less aeration = denser ice cream). To help remove lumps, "smear" visible cream bits across the surface or against the side of the bowl rather than vigorously stirring.
- Freeze 12 hours – Spread in a 1.5 litre / 1.5 quart container (Note 6). Cover with lid or cling wrap. Freeze at least 12 hours.
- Serve! To scoop, you'll only need to leave it out for a minute or two, like real ice cream! Then scoop and serve in bowls or in cones. I topped mine with chopped rum raisin chocolate, because, why not? 🙂
Recipe Notes:
Nutrition Information:
More no-churn ice cream to try!
Life of Dozer
Definitely no rum and raisin ice cream for Dozer! No booze, no dried fruit. But he happily settled for a plain ice cream cone!
Hi Nagi, this looks amazing, will be trying the whole Jamaican feast. The whipped cream and condensed milk ice cream recipe is one I’ve come across before, and you’re right, it’s wonderful, so I can imagine that rum and raisin will make it to die for. Thanks again for your great recipes, I tried the fire cracker beef recently – delicious!! I think I over cooked the mince but the flavour! Wonderful 😄
You’re so welcome Kathy!! I’m glad you enjoyed the firecracker beef. Don’t think it’s possible to overcook beef mince – it just gets “very” caramelised!!! N x
Oowww! Just popped mine in the freezer. Now to wait until lunchtime tomorrow to try it. I licked the bowl and if that’s anything to go off….Yum!
It’s gonna be a long 12 hours in this house🤪
Ha ha ha! I felt the same every time I made it!! 🙂 N x
Thankyou l have trued your recipes they are really easy and very tasty.
You’re so welcome! N x
Ooooh ! Can’t wait to try this !
If the plum cake recipe is anything to go by, I have zilch doubts about this one – no soaking in rum for days (for the plum cake) and no churning for hours in this ! Thank YOU !
Any way to make this using almond milk, oat milk or soya milk for the lactose intolerant ?
Plum cake?? Do you mean the sticky date pudding????? 🤔 – N x
Oops ! The Christmas Cake (known as the a plum cake in this part of the world 😉
Silly question but can I set and store the iceream in an old plastic icecream container instead of glass or metal?
Not a silly question at all! Yes that will absolutely work, I just don’t put it as the main recommendation because smells can intrude through plastic more and also food smells get into plastic and I don’t want it to taint the ice cream! I only specifically think of this for ice cream recipes because I assume some people might leave it in the freezer for weeks at a time. 🙂 N x
Can I use my ice cream maker with these recipes
Love all your foods
Regards
Puff ( our Pug) and me
Hi Peter – I’m afraid I don’t know. I haven’t used an ice cream maker. But I don’t think so because traditional ice cream recipes are made with milk and eggs rather than cream and condensed milk 🙂 N x
I’ve tried very similar recipes. They always seem to melt way too quick for dinner parties etc. Anything I can add to slow down the melting?
Hiya! I find this melts as fast as normal ice cream purchased from supermarkets though if it’s super hot where you are, yes it will soften faster! It’s not like “ice cream” recipes that don’t use whipped cream and condensed milk that go from a frozen block into melted liquid with no scoop-able softened stage in between. This is scoop able virtually straight out of the freezer. I can scoop out and serve the entire batch without it melting 🙂 N x
Where oh where would one be able to purchase rum raisin chocolate ???? Yum
In Australia there is an excellent one in the Old Jamaica range ,made by Cadbury. Available Coles, Woolworths etc and it’s delicious
It’s a little TOO delicious….
I am so happy to see this recipe. After having Rum Raisin ice cream at the holidays I was looking for recipes to make it during the year! I can’t wait to try this!!
Hope you get a chance to try it! Honestly it’s got flavour money can’t buy 🙂 N x
Keep the raisins away from the dog they are really toxic to dogs
He got none of this. Both booze and raisins are bad for dogs!
I wonder about using dulce de leche, the toffee flavoured version of condensed milk. I make a no churn tia maria (kahlua ) ice cream.
If it’s just the same as plain condensed milk except the flavour then I’m sure it will work great! N x
Is there a way to make this non-alcoholic like they have in store?
Hi Shannon! Rum essence. I’ve popped notes in the recipe! N x
I would use a rum essence and hot water to soak the raisins. Possibly don’t add any more liquid, or substitute a sugar syrup or liquid glucose for extra rum with a drop or two more rum essence.
Thanks for the suggestion. I considered using essence, but wasn’t sure if it would set too firmly if I used water and essence instead of real rum since rum doesn’t freeze and water does.
Hi Shannon! Rum essence will work perfectly. I know this because the plain ice cream recipe – just condensed milk and cream – sets like normal ice cream, just a bit firmer than the rum one which is a touch softer because of the rum. So actually, when you exclude the rum I use in this recipe, the texture is even more like “real” ice cream! 🙂 N x
Thanks!
Could this be made in a ice cream maker?
I’m afraid not Laura, sorry! I also do not have an ice cream maker so I can’t recommend how to adjust it 🙂 N x
I’ll be trying this in the Ninja Creami
I always have sultanas soaking in rum in the fridge.
I use only 170g tube of condensed milk to 600ml cream. Beat both together from the start. Too sweet for me to use a whole can of condensed milk. Still get nice creamy ice cream.
This info may help other readers who don’t want to use a whole can of the condensed milk.
Thanks for that Mary, I like the sound of a less sweet option.
I’ve just made this to bring out for the Australia Day bbq! I had to stop myself from drinking the pre-frozen mixture, it was that delicious! I used Brandy instead of rum (had it on hand already) so it tastes just like Christmas pudding 🤤
You are going to be the most popular guy there…..😂
Thanks for the tip Mary! I appreciate your share.
I’ll try the less sweet option.
Ren
I make this ice cream with Vienna Almonds – pretty special!
I love to try rum and raisins ice cream and other ones,
Like Mary Gordon I got the fish recipe when I clicked on the Get the recipe here. I left a comment on that page so you can ignore that. Definitely going to make this recipe this week even though -2 here. Love your recipes Nagi. Emmet
OOPS!!!! Sorry! 🙂 N x
Oh Nagi, I am so trying this one out, thank you! I was already won over, then saw the shards of Rum & Rasin chocolate – yep, that did it alright! Can’t wait to splatter this all over your book too – it’s already starting to look a bit messy – through much use.
Sounds absolutely amazing, Nagi. I might wait for summer here in Canada to make it, but I’m going to be dreaming of this… will likely top with toasted pecans as well. Yum!
P.S. Loved the Jamaican themed week, thank you!!