If you have a craving for a luscious, boozy dessert without the fuss of an ice cream maker, this Easy No-Churn Rum Raisin Ice Cream Recipe is your new best friend. Creamy, rich, and bursting with plump rum-soaked raisins, this ice cream is a delightful twist on a classic favorite. It’s deceptively simple to make, yet will impress anyone lucky enough to get a scoop. The combination of sweet condensed milk, heavy cream, and just the right punch of Jamaican rum makes this ice cream irresistibly smooth and wonderfully fragrant.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward making your ice cream dreams come true. Each component here is straightforward, working together to create the perfect balance of texture and flavor in this homemade treat.
- Raisins, 1 1/2 cups: Choose plump, quality raisins that soak up the rum beautifully, giving bursts of sweetness in every bite.
- Rum, 1/2 cup plus 1/4 cup: Jamaican rum is preferred for its rich flavor, and it’s split into soaking and mixing portions to infuse the ice cream fully.
- Condensed milk, 1 can (395g/14oz): This provides the creamy sweetness and smooth texture without needing to add extra sugar.
- Vanilla extract, 1 tsp: Just a touch enhances all the flavors and adds warm complexity.
- Allspice powder, 1/8 tsp (optional): Offers a subtle spicy note that complements the rum and raisins nicely.
- Thickened or heavy cream, 2 cups, cold: Whipping cream is essential for creating that airy, scoopable consistency everyone loves in ice cream.
- Ice cream cones: Perfect for serving, adding that classic, fun crunch.
- Rum raisin chocolate, finely chopped: Optional but highly recommended for a rich, textured finish.
How to Make Easy No-Churn Rum Raisin Ice Cream Recipe
Step 1: Soak the Raisins
Start by separating the raisins with your fingers to avoid clumps, then pour over 1/2 cup of Jamaican rum. Let the raisins soak for at least an hour (or overnight if you can plan ahead!) so they become plump and infused with that delicious spirit.
Step 2: Prepare the Cream Base
While the raisins are soaking, whip the cold heavy cream in a chilled bowl until you get firm peaks – imagine clouds of creamy goodness ready to fold into the next component. In a separate bowl, combine the condensed milk with the remaining 1/4 cup rum, vanilla extract, and if you’re feeling adventurous, allspice powder.
Step 3: Combine Ingredients Gently
Fold the whipped cream carefully into the condensed milk mixture. This folding technique keeps the mixture light and airy rather than dense. Then fold in the drenched raisins along with any remaining rum from soaking. If you’re adding rum raisin chocolate, this is the moment to sprinkle it in, ensuring every spoonful has exciting bits of chocolate.
Step 4: Freeze Without Fuss
Transfer your luscious mixture into a freezer-safe container, spreading it out evenly. Pop it into the freezer uncovered for about 4 hours or until solid. No churning required! Halfway through, you can give it a quick stir to make sure everything stays wonderfully creamy.
How to Serve Easy No-Churn Rum Raisin Ice Cream Recipe
Garnishes
A scoop of this ice cream deserves some elegant garnishes. Try a sprinkle of finely chopped nuts or a drizzle of dark chocolate sauce. A few fresh mint leaves or thin curls of lemon zest add a vibrant contrast, making each serving a little celebration on its own.
Side Dishes
If you want to create a beautiful dessert platter, pair this Ice Cream with warm gingerbread cookies, spiced fruit compote, or a simple wafer cone. The interplay of warm and cold, soft and crunchy, makes the experience even more memorable.
Creative Ways to Present
For a fun twist, serve scoops in hollowed-out pineapple halves or elegant martini glasses. You could even layer it with whipped cream and caramelized bananas in a parfait glass for a dramatic effect. The Easy No-Churn Rum Raisin Ice Cream Recipe adapts perfectly to all kinds of presentation styles.
Make Ahead and Storage
Storing Leftovers
Keep any leftover ice cream tightly covered with plastic wrap pressed onto the surface or a well-sealed lid to avoid ice crystals. Stored this way, it stays fresh for up to two weeks.
Freezing
This ice cream freezes beautifully without any special equipment. Just remember to let it sit at room temperature for 5-10 minutes before serving to soften slightly for the perfect scoop.
Reheating
Ice cream isn’t meant for reheating, but allowing it to soften naturally at room temperature will bring out all the flavors best. Avoid microwaving as that changes the texture and taste.
FAQs
Can I use a different type of alcohol instead of rum?
Absolutely! While rum is traditional and gives the classic flavor, you can experiment with bourbon or brandy for unique twists. Just keep the alcohol amount the same so your ice cream still sets well.
Is it possible to make this ice cream dairy-free?
Yes, you can substitute coconut cream for heavy cream and use a dairy-free condensed milk alternative. The texture will be slightly different but still delicious and creamy.
How long should the raisins soak in the rum?
The longer, the better! At least one hour is necessary to infuse flavor, but soaking overnight yields the best, juiciest raisins.
Can I prepare this recipe ahead of time for a party?
Definitely. In fact, making it a day in advance allows flavors to fully develop and saves you last-minute prep hassle. Just keep it well-covered in the freezer until serving.
What if I don’t have rum raisin chocolate?
No worries! You can skip it or substitute with chopped dark or milk chocolate, or even toasted nuts for added texture.
Final Thoughts
This Easy No-Churn Rum Raisin Ice Cream Recipe truly feels like a small luxury at home with its rich flavors and effortless preparation. Whether you’re treating yourself or impressing guests, it’s a wonderful way to enjoy a classic dessert reinvented with minimal effort. Give it a try and you just might find your new favorite homemade ice cream.
