No-Churn Rum Raisin Ice Cream
A weekend Jamaican dessert. Ready in about 7 hours 1 minutes. Difficulty: more effort.
- 2 hr 25 minPrep (about)
- 4 hr 36 minCook (about)
- 7 hr 1 minTotal time
- 4Servings
- More effortDifficulty
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Join the waitlist Not nowIngredients
- ½ cup dark rum
- 1 cup raisins
- 14 oz condensed milk
- 2 tbsp brown sugar
- 2 cups heavy cream
Spices & seasonings (4): vanilla extract, ground cinnamon, allspice, salt
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon
- ¼ tsp allspice
- Pinch salt
How to make it
Steps in our own plain words.
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Heat the rum in a small pot over medium heat until warm.
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Take it off the heat.
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Stir in the raisins and vanilla extract.
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Let the mix sit for at least 30 minutes.
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After soaking, drain off your extra rum, but keep ¼ cup of your rum and reserve it to mix in your ice cream base.
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Whisk reserved rum, salt, allspice, cinnamon, dark brown sugar and the sweetened condensed milk in a large bowl.
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Mix until the brown sugar is fully dissolved.
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Whip your cold heavy cream with an electric mixer till stiff peaks form in a separate bowl.
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Fold the whipped cream in the condensed milk mixture until fully mixed, being careful not to deflate the cream.
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Fold in your drained rum-soaked raisins to distribute them.
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Pour the mix in a loaf pan or freezer-safe container.
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Smooth the top.
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Cover using plastic wrap or an airtight lid.
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Freeze for at least 6 hours, until firm.
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Let your ice cream sit at room temperature.
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Keep going for 5–10 min before scooping for the best texture.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.