Easy Homemade Rum and Raisin Ice Cream Recipe

Rum and raisin ice cream is one of those classic Caribbean ice cream flavors I grew up with. Creamy, spiced, and packed with rum-soaked raisins, it’s easy to make at home without an ice cream maker.

The raisins soak in dark rum until they’re plump and full of flavor, then get folded into a simple ice cream base made with whipped cream and condensed milk. You get that familiar rum and raisin flavor without adding all the soaking liquid, which can keep the ice cream from freezing properly.

If you love homemade Caribbean ice cream, try my mango, soursop, or Guinness ice cream next.

How to Make Rum and Raisin Ice Cream

Ingredient notes

You only need a handful of ingredients to make this rum raisin ice cream.

• Dark rum: Used to soak the raisins and give them that classic rum flavor. The raisins are drained before adding them to the ice cream, so the soaking liquid doesn’t interfere with freezing.
• Raisins: Soaking the raisins for at least 2 hours softens and plumps them while allowing them to absorb the rum. You can also leave them to soak overnight.
• Heavy cream: Make sure it is well chilled before whipping. You want to whip it until stiff peaks form to help create a creamy ice cream base.
• Condensed milk: Sweetens the ice cream and helps give the no-churn base its creamy texture. I like to chill mine before using it.
• Vanilla essence: Adds another layer of flavor to the ice cream base.
• Cinnamon and nutmeg: These add a little warm spice to the ice cream. Start with the amounts in the recipe and adjust to suit your taste.

Check the recipe card below for the full ingredient amounts.

Equipment

You don’t need an ice cream maker for this recipe. A few basic kitchen tools will do:

• Large mixing bowl
• Hand mixer or stand mixer with the whisk attachment
• Spatula
• Measuring cups and spoons
• Freezer-safe ice cream container or loaf pan
• Plastic wrap, if using a loaf pan
• Ice cream maker, optional

Instructions

1. Soak the Raisins: Add the raisins to a small bowl and pour the dark rum over them. Let them soak for at least 2 hours or up to 24 hours. The longer they soak, the more rum flavor they’ll absorb.

2. Whip the heavy cream. Add the chilled heavy cream to a large mixing bowl and whip until stiff peaks form. This usually takes about 5 to 8 minutes with a hand mixer or stand mixer.
   
   Make sure you get those stiff peaks. This is important for getting a creamy no-churn ice cream once frozen.

3. Make the ice cream base. Gently fold the chilled condensed milk, vanilla essence, cinnamon, and nutmeg into the whipped cream until everything is well combined.
4. Add the rum-soaked raisins. Drain the raisins well. Don’t pour the soaking rum into the ice cream base since too much alcohol can prevent the ice cream from freezing properly.
   
   Fold the drained raisins into the mixture.

5. Freeze. Transfer the ice cream to a freezer-safe container and cover tightly. If you’re using a loaf pan, press plastic wrap directly against the surface before covering to help protect the ice cream from freezer air.
   
   Freeze for at least 6 hours, or until firm enough to scoop.

Can I make rum raisin ice cream in an ice cream maker?

Yes. Prepare the ice cream base as directed, then add it to your ice cream maker and churn according to the manufacturer’s instructions.

Drain the rum-soaked raisins well and add them during the last few minutes of churning. Transfer the finished ice cream to a freezer-safe container and freeze until firm.

Tips and Tricks

• Whip the cream well: Make sure the heavy cream reaches stiff peaks before adding the other ingredients. This helps give the no-churn ice cream its creamy texture.
• Keep your ingredients cold: Chill the heavy cream and condensed milk before you start.
• Drain the raisins well: You want the rum flavor they’ve absorbed, but not all that extra alcohol in the ice cream base. Too much alcohol can keep it from freezing properly.
• Soak the raisins longer for more flavor: Two hours works, but you can soak them for up to 24 hours if you want a stronger rum flavor.
• If your ice cream starts freezing icy: Don’t give up on it. Let it soften or melt enough to work with, then whip or blend it again until creamy and return it to the freezer in a tightly covered container.
• Try another rum: Dark rum gives you the classic flavor, but you can use spiced rum if you want to change things up.

Variations

Chocolate rum and raisin: Fold in chocolate chips or add a swirl of chocolate sauce for a chocolate version.

Coconut rum and raisin: Swap the regular condensed milk for coconut condensed milk and use coconut rum for a more tropical flavor.

Non-alcoholic rum raisin: Skip the dark rum and soak the raisins in water with a little rum extract instead. You can also soak them in orange juice with a splash of vanilla essence for a different flavor.

Serving Suggestions

Rum raisin ice cream is plenty good on its own, but you can dress it up with a drizzle of caramel sauce, toasted coconut, or chopped nuts.

It also makes a great dessert alongside a slice of Trini sponge cake or bread pudding.

Storage

Store your rum raisin ice cream in an airtight, freezer-safe container. If using a loaf pan, press plastic wrap directly against the surface before covering to help prevent ice crystals.

For the best texture, enjoy the ice cream within about 2 weeks. Let it sit at room temperature for a few minutes before scooping if it’s very firm.

Frequently Asked Questions

If you make this rum and raisin ice cream, let me know how it turns out in the comments below. And if you pull out the ice cream maker, I want to hear how that version goes too!

Recipe

Renee Robley

Rum and raisin ice cream

5 from 2 votes

Discover how to make the best rum and raisin ice cream with this easy recipe. Enjoy a taste of the Caribbean with creamy, rum-infused ice cream and sweet, plump raisins

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Prep Time 2 hours hrs

Resting time 4 hours hrs

Total Time 6 hours hrs

Servings: 9

Course: Dessert

Cuisine: American, Caribbean

Calories: 609

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 cup raisins
• 1 cup dark rum
• 2 cups heavy cream chilled
• 1 can condensed milk chilled
• ½ tablespoon vanilla essence
• 1 teaspoon ground cinnamon or to taste
• 1 teaspoon ground nutmeg or to taste

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Method

 

1. Add the raisins and dark rum to a bowl. Cover and soak for at least 2 hours or up to 24 hours.
2. Add the chilled heavy cream to a large mixing bowl. Using a hand mixer or stand mixer with the whisk attachment, whip for 5 to 8 minutes, until stiff peaks form.
3. Add the condensed milk, vanilla essence, cinnamon, and nutmeg. Gently fold everything together with a spatula until well combined.
4. Drain the raisins well, reserving the rum for another use. Fold the drained raisins into the ice cream mixture.
5. Transfer the mixture to a freezer-safe ice cream container or loaf pan. If using a loaf pan, press plastic wrap directly against the surface of the ice cream, then cover tightly.
6. Freeze for at least 6 hours, or until firm.

Nutrition

Calories: 609kcal

Notes

Ice cream maker: After preparing the ice cream base, pour it into your ice cream maker and churn according to the manufacturer’s instructions. Add the drained rum-soaked raisins toward the end of churning, then transfer to a freezer-safe container and freeze until firm.

Recipe Printed From ThisBagoGirl.com

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