This rum raisin ice cream is made without an ice cream machine, using sweetened condensed milk, whipped cream, and plump raisins soaked in dark rum.
The base whips together quickly once the raisins have soaked. After a long freeze it scoops like a classic, and the total time is just over 7 hours, nearly all of it hands off.
Table of Contents
Why This Rum Raisin Ice Cream Recipe Works
Sweetened condensed milk keeps the texture smooth and scoopable, so you never need to churn or temper eggs.
Soaking the raisins in rum makes them soft and juicy, and it keeps them from freezing into hard little pellets.
A touch of allspice and vanilla adds warmth that rounds out the rum.
Ingredients for Rum Raisin Ice Cream
- 1 1/2 cups raisins, separated with your fingers, for soaking
- 1/2 cup dark rum, preferably Jamaican style, for soaking
- 1 can (14 ounces) sweetened condensed milk, for the base
- 1/4 cup dark or golden rum, for the base
- 1 teaspoon vanilla extract, for the base
- 1/8 teaspoon ground allspice, optional, for the base
- 2 cups heavy cream, very cold, for the base
- 2 ounces rum raisin chocolate, finely chopped, optional, for topping
- 8 ice cream cones, optional, for serving
Raisins. Dark raisins or golden raisins both work, and separating them helps them soak evenly.
Rum. A dark rum with caramel notes gives the ideal flavor, and the alcohol does not cook off in a frozen dessert.
Sweetened condensed milk. This is the sweet, creamy base that keeps the dessert soft enough to scoop.
Heavy cream. Very cold cream whips faster and holds more air.
Chocolate topping. Chopped rum raisin chocolate adds a fun finish, but plain dark chocolate works too.
How to Make Rum Raisin Ice Cream
1. Soak the raisins. Combine the raisins and 1/2 cup of rum in a bowl and let them soak for at least 1 hour, stirring once or twice.
2. Mix the base. Whisk the condensed milk, 1/4 cup of rum, vanilla, and allspice in a large bowl until smooth.
3. Whip the cream. Beat the cold cream in a chilled bowl until stiff peaks form, 3 to 4 minutes with a mixer.
4. Fold. Gently fold one third of the whipped cream into the condensed milk mixture to lighten it, then fold in the rest until no streaks remain.
5. Add the raisins. Fold in the soaked raisins and any rum left in the bowl.
6. Freeze. Spoon into a 9×5 inch loaf pan, cover tightly, and freeze for at least 6 hours, until firm.
7. Serve. Let it soften at room temperature for 5 minutes, then scoop into cones or bowls and top with chopped chocolate.
How to Serve Rum Raisin Ice Cream
Scoop it into cones for parties, or pair a bowl with warm brownie pie or a slice of New York cheesecake. On hot days, serve it next to cantaloupe popsicles and a glass of strawberry pineapple mojito for an easy dessert table.
How to Store and Reheat Rum Raisin Ice Cream
Keep the dessert covered in an airtight container in the freezer for up to 2 months, pressing parchment against the surface to prevent ice crystals. Let it soften for 5 to 10 minutes before scooping. Because it contains rum, keep it away from children.
Tips and Variations for Rum Raisin Ice Cream
Chill the bowl. A cold bowl and beaters help the cream whip faster and hold peaks.
Whip to stiff peaks. Stiff peaks trap enough air to make the dessert light without a machine.
Fold gently. Overmixing deflates the cream and makes the dessert dense.
Use a loaf pan. A deep, narrow pan freezes evenly and makes neat scoops.
Go alcohol free. Soak the raisins in warm water or juice and leave the rum out of the base, though the texture will be a little firmer.
Add crunch. Fold in chopped toasted pecans or walnuts for texture.
Layer with cones. Add chopped chocolate to the cones before scooping for a surprise bite.
Practice safe handling. Keep dairy cold and wash tools well, following guidance like this Texas AgriLife Extension food safety guide.
Frequently Asked Questions About Rum Raisin Ice Cream
How do you make rum raisin ice cream without a machine?
Fold whipped cream into sweetened condensed milk, add soaked raisins, and freeze for at least 6 hours.
Can I make rum raisin ice cream without alcohol?
Yes. Soak the raisins in warm water or juice and leave out the rum in the base, which gives a slightly firmer texture.
How long does rum raisin ice cream keep?
Up to 2 months in a covered container, though the texture is ideal in the first 2 weeks.
Can I use golden raisins?
Yes. Golden raisins taste a little fruitier and look lovely against the cream.
What rum should I use?
A dark or golden rum works well, with Jamaican style rum giving a deep molasses flavor.
No Churn Rum Raisin Ice Cream with Condensed Milk
Equipment
- Large mixing bowls
- Electric mixer
- Rubber spatula
- 9×5 inch loaf pan
Ingredients
Main Ingredients
- 1 ½ cup raisins separated with your fingers, for soaking
- ½ cup dark rum preferably Jamaican style, for soaking
- 1 can sweetened condensed milk 14 oz, for the base
- ¼ cup dark rum dark or golden, for the base
- 1 tsp vanilla extract for the base
- ⅛ tsp ground allspice optional, for the base
- 2 cup heavy cream very cold, for the base
- 2 oz rum raisin chocolate finely chopped, optional, for topping
- 8 ice cream cones optional, for serving
Instructions
Cooking
- Soak. Stir the raisins into 1/2 cup rum and leave for 1 hour or more.
- Combine the base. Whisk condensed milk, 1/4 cup rum, vanilla, and allspice until smooth.
- Whip. Beat cold cream to stiff peaks with an electric mixer.
- Fold together. Fold the whipped cream into the condensed milk base in two additions, then fold in the raisins and leftover rum.
- Freeze. Pour into a loaf pan, smooth the top, cover tightly, and freeze 6 hours until firm.
- Scoop. Rest 5 minutes at room temperature, scoop, and top with chocolate.
