JamaicanDessert
No-Churn Rum Raisin Ice Cream
This no-churn rum raisin ice cream brings together plump, rum-soaked raisins with a creamy, spiced base. You'll warm the rum to infuse the raisins, then fold them into a mixture of whipped heavy cream and sweetened condensed milk. The brown sugar and warm spices like cinnamon and allspice deepen the flavor, giving it a rich, comforting profile. It's a straightforward recipe that skips the ice cream maker, needing only a freezer-safe container and a little patience while it firms up.
34 minServes 4
Method
6 steps · 34 min total
- 01
Soak the Raisins
Warm 1/2 cup dark rum in a small saucepan over medium heat until it's warm to the touch, but don't let it boil. Take it off the heat and stir in the 1 cup raisins and 1 teaspoon vanilla extract. Let this mixture sit for at least 30 minutes, allowing the raisins to plump up. Once soaked, drain off most of the rum, but reserve 1/4 cup of it for the ice cream base. - 02
Mix the Base
In a large bowl, whisk together the 14 oz jar of sweetened condensed milk, 2 tablespoons brown sugar, 1/4 teaspoon ground cinnamon, 1/8 teaspoon allspice, a pinch of salt, and the reserved 1/4 cup rum. Stir until the brown sugar has completely dissolved into the mixture.
