No-Churn Rum Raisin Ice Cream
Cuisine: Jamaican
No-Churn Rum Raisin Ice Cream is rum raisin ice cream without machine: raisins soaked in dark rum, folded into whipped cream and sweetened condensed milk with vanilla and brown sugar, then frozen. Soak the raisins long enough so they stay plump and do not turn to icy pebbles.
At a glance
Time: 20 min active + freeze overnight · ~1 L · Difficulty: easy · ≈ 280 kcal per scoop
No-Churn Rum Raisin Ice Cream is rum raisin ice cream without machine: raisins soaked in dark rum, folded into whipped cream and sweetened condensed milk with vanilla and brown sugar, then frozen. Soak the raisins long enough so they stay plump and do not turn to icy pebbles. Whip cream to soft-stiff peaks so the loaf stays scoopable.
Tutorial
Ingredients
- 1/2 cup Dark Rum
- 1 cup Raisins
- 1 tsp Vanilla Extract
- 14 oz jar Condensed Milk
- 2 tablespoons Brown Sugar
- 1/4 tsp Ground Cinnamon
- 1/8 teaspoon Allspice
- 2 cups Heavy Cream
- Pinch Salt
Steps
- Heat the rum in a small saucepan over medium heat until warm (do not boil). Remove from heat and stir in the raisins and vanilla extract. Let the mixture sit for at least 30 minutes. After soaking, drain off the extra rum, but keep ¼ cup of the rum and reserve it to mix into your ice cream base.
- In a large bowl, whisk together the sweetened condensed milk, dark brown sugar, cinnamon, allspice, salt, and reserved rum (¼ cup). Stir until the brown sugar is fully dissolved.
- In a separate bowl, whip the cold heavy cream with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the condensed milk mixture until fully combined, being careful not to deflate the cream. Fold in the drained rum-soaked raisins to distribute them evenly.
- Pour the mixture into a loaf pan or freezer-safe container. Smooth the top and cover with plastic wrap or an airtight lid. Freeze for at least 6 hours, or until firm.
- Let the ice cream sit at room temperature for 5–10 minutes before scooping for the best texture.
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Time and temperature
Soak raisins: at least 1 hour (overnight better) · freeze: 6 hours to overnight · soften 5 min before scooping
Nutrition
280 kcal · Protein 4 g · Fat 14 g · Carbs 32 g
1 scoop ~80 g (estimate)
Substitutes
- Dark rum → spiced rum or rum extract + splash milk (alcohol-free approx.)
- Condensed milk → same volume dulce de leche (sweeter)
- Brown sugar → skip if condensed milk is enough
- Raisins → dried cherries
Storage
Airtight in freezer up to 2 weeks for best texture. Press parchment on the surface to limit ice crystals.
FAQ
- Do I need an ice cream maker?
- No. That is the point of rum raisin ice cream without machine—whipped cream plus condensed milk sets in the freezer.
- Can kids eat it?
- Rum remains in soaked raisins. Use juice soak or extract for a non-alcoholic No-Churn Rum Raisin Ice Cream.
- Icy texture?
- Cream under-whipped or door opened often. Whip more and store in a flat shallow tin.
- How long to soak raisins?
- Minimum 1 hour; overnight gives plumper fruit and fuller rum flavor.