When it’s hot outside, nothing beats a scoop of homemade ice cream. Rum Raisin Ice Cream is a delightful treat that offers a burst of flavor in every bite. This recipe is not only simple but also requires no ice cream maker, making it perfect for everyone to enjoy!
Why Make This Recipe
There are plenty of reasons to make Rum Raisin Ice Cream. First, it’s an easy and fun dessert to create. You can impress your friends and family with a unique taste that combines the rich flavors of rum-soaked raisins and creamy ice cream. Plus, it’s a great way to cool down on warm days or enjoy a sweet treat whenever you wish!
How to Make Rum Raisin Ice Cream
Making Rum Raisin Ice Cream is easier than you might think! Here’s a step-by-step guide:
Ingredients:
- 1 1/2 cups raisins (separate with fingers)
- 1/2 cup rum (preferably Jamaican! Note 2)
- 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)
- Ice cream cones
- Rum raisin chocolate, finely chopped (pictured in post)
Directions:
Rum Soaked Raisins:
- Start by soaking the raisins in 1/2 cup of rum. Let them sit for at least 1 hour so they can absorb the flavors.
Ice Cream:
- In a bowl, mix the condensed milk, 1/4 cup of rum, vanilla extract, and allspice powder if using. Stir until well combined.
- In another bowl, whip the chilled heavy cream until it forms soft peaks.
- Gently fold the whipped cream into the condensed milk mixture until everything is well blended.
- Finally, add the soaked raisins and any leftover rum. Stir gently to combine.
How to Serve Rum Raisin Ice Cream
To serve this delicious ice cream, scoop it into a cone or bowl. You can top it with some finely chopped rum raisin chocolate for an extra treat. Enjoy it on a warm summer day or as a special dessert any time of year!
How to Store Rum Raisin Ice Cream
Store any leftover ice cream in an airtight container in the freezer. Make sure to let it sit for a few minutes at room temperature before serving to soften it up, as it may become hard in the freezer.
Tips to Make Rum Raisin Ice Cream
- For best results, use high-quality rum to enhance the flavor.
- Ensure that the heavy cream is really cold to achieve the best whipping results.
- Feel free to adjust the amount of rum in the recipe according to your taste.
Variation
You can easily make this recipe without alcohol for a family-friendly version. Simply skip the rum and soak the raisins in warm water or juice instead!
FAQs
1. Can I use a different type of alcohol?
Yes! While rum is traditional, you can try other spirits like bourbon or dark rum if you prefer.
2. How long will the ice cream last in the freezer?
Homemade ice cream can last for up to 2 weeks when stored properly in the freezer.
3. Can I add other ingredients?
Absolutely! You can add nuts, chocolate chips, or other dried fruits for extra flavor and variety.
Now you have everything you need to whip up your own Rum Raisin Ice Cream, no ice cream maker necessary! Enjoy making and sharing this delectable treat!
Rum Raisin Ice Cream
Ingredients
For the Rum Soaked Raisins
- 1.5 cups raisins Separate with fingers
- 0.5 cups rum Preferably Jamaican
For the Ice Cream Base
- 1 can condensed milk (395g / 14oz)
- 0.25 cups dark or golden rum Preferably Jamaican
- 1 tsp vanilla extract
- 0.125 tsp allspice powder Optional
- 2 cups thickened/heavy cream Fridge cold (any whipping cream works)
For Serving
- ice cream cones
- rum raisin chocolate, finely chopped For topping
Instructions
Preparation of Rum Soaked Raisins
- Soak the raisins in 1/2 cup of rum for at least 1 hour to absorb flavors.
Making the Ice Cream
- In a bowl, mix the condensed milk, 1/4 cup of rum, vanilla extract, and allspice powder if using. Stir until well combined.
- In another bowl, whip the chilled heavy cream until it forms soft peaks.
- Gently fold the whipped cream into the condensed milk mixture until well blended.
- Add the soaked raisins and any leftover rum; stir gently to combine.
Serving
- Scoop the ice cream into a cone or bowl and top with finely chopped rum raisin chocolate.
