Rum Raisin Ice Cream
A delightful no-churn Rum Raisin Ice Cream made with rum-soaked raisins, creamy base, and a hint of allspice, perfect for warm days.
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.
Notes
For best results, use high-quality rum. Ensure that the heavy cream is very cold for optimal whipping. Adjust rum amount to suit your taste. Can be made without alcohol by soaking raisins in warm water or juice.