Craving a rich and indulgent dessert? This Homemade Rum & Raisin Ice Cream is the perfect treat for any occasion! With no churn required, this easy recipe brings together the smoothest cream, sweetened condensed milk, and a generous splash of Wray & Nephew White Rum, combined with plump raisins for a truly decadent flavor. Ideal for those who love a boozy twist on a classic dessert, this simple ice cream is a crowd-pleaser that’s both easy to make and absolutely delicious.
HOMEMADE RUM & RAISIN ICE CREAM – NO CHURN RECIPE
Course: DessertCuisine: JamaicanDifficulty: EasyServings
8
servingsPrep time
15
minutes Freezing time
6
hoursCalories
350
kcalIngredients
2 cups heavy cream
1 can (14 oz) sweetened condensed milk
2 tbsp Wray & Nephew White rum ( you may substitute for a rum of your choice)
1 tbsp vanilla extract
1 ½ cups raisins, soaked in rum
1-2 tsp freshly grated nutmeg
Directions
- Start by soaking the raisins in the dark rum for at least 2 hours (overnight or a few days, if you have time). This step allows the raisins to absorb the rum, giving the ice cream a rich flavor.
- Pour the 2 cups of heavy cream into a large mixing bowl. Use a hand or stand mixer to whip the cream until soft peaks form. It should be thick but not too stiff.
- Add the sweetened condensed milk, vanilla extract, rum, and soaked raisins to a bowl and gently mix until smooth and well combined.
- Once the mixture is ready, gently stir to incorporate the nuts into the cream mixture, then fold in the nutmeg.
- Transfer the mixture to a loaf pan or airtight container. Spread it out evenly and cover with plastic wrap or a lid. Place the container in the freezer and let it freeze for at least 6 hours or overnight for the best results.
- Once the ice cream is frozen solid, scoop and serve! Enjoy the creamy texture and the perfect balance of rum-soaked raisins with a hint of nutmeg in every bite.
Recipe Video
Notes
- Watch the video on YouTube for further instructions and tips!