Rum Raisin Ice Cream recipe – no machine needed; no eggs; no ice crystals; SUPER creamy and scoopable!
What is rum raisin ice cream made of?
My recipe for homemade rum raisin ice cream is made of whipped cream, condensed milk, raisins soaked in rum and vanilla extract.
What does rum raisin taste like?
It tastes like sweet rich vanilla cream with strong flavor of rum soaked raisins.
Is there alcohol in rum and raisin ice cream?
Originally there is, but you can substitute it with rum flavoring if you want to avoid alcohol.
This recipe for Rum Raisin it Ice Cream was tested several times before it turned out just perfect. First time I made it I followed two-ingredients recipe that’s floating all over internet, using 2 cups whipped cream and 1 can condensed milk to which I added 1 cup raisins, about 1/4 cup rum and 1 tsp vanilla extract. It tasted delicious, but a bit too sweet for my taste. The real problem was not the taste, but the fact that the ice cream did not want to freeze, it remained semi-liquid. I suspect the reason was large amount of alcohol and sugar that prevented it from freezing.
The second time I used 4 cups whipped cream instead of 2. I replaced rum with rum flavoring. I also soaked raisins in a mixture of water and rum flavoring. This time consistency was right, it did freeze well, but it didn’t have that nice rum aroma. My conclusion is that the best way to do it would be to use 3 cups of heavy cream, 1-2 Tbsp or rum and 1 Tbsp of rum flavoring.
PRO TIPS
- Alcohol and sugar are very important for keeping ice cream soft. You can replace a part of all rum with rum flavoring, but keep in mind that your ice cream will become harder.
- You can speed up the process of soaking raisins. Cook them for about 1 minute in a cup of water with rum flavoring. Cool to room temperature before adding to ice cream mixture. Do NOT heat rum soaked raisins because they are very flammable (ask me how I know).
- For this no churn method it is important to mix ice cream every hour to break up ice crystals. Do that until the mixture starts thickening. Otherwise you would get a hard block of ice cream instead of creamy textured one. You can use a fork, a whisk or a hand held mixer for this purpose.
Watch how to make Rum Raisin Ice Cream recipe video below:
Rum Raisin Ice Cream recipe - no machine needed; no eggs; no ice crystals; SUPER creamy and scoopable!
- 1 cup raisins
- 1/2 cup rum
- 1 Tbsp rum flavoring
- 3 cups heavy cream
- 1 can condensed milk (395 g; 14 oz)
- 1 tsp vanilla extract
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Soak raisins over night in 1/2 cup rum. Drain, but reserve 2 Tbsp rum.
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Whip cream until soft peaks form.
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Add condensed milk and vanilla extract. Mix until combined. Pour into freezer safe container and freeze for 1 hour.
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WITHOUT MACHINE: Mix with a whisk or hand held mixer. Close the lid and return to freezer. Repeat this procedure each hour until the mixture starts thickening (about 3-4 times).
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WITH ICE CREAM MAKER: Pour mixture into your ice cream maker. Follow manufacturer's directions.
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Add drained raisins, about 2 Tbsp of reserved rum and rum flavoring. Stir with spoon or spatula, cover and freeze over night.
Recipe Video
This recipe is featured in my art video:
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I love making homemade ice cream. Looks and sounds so delicious!
Good morning,
If I use rum flavouring, instead of the real one, do I still use 1/2 cup please? Thanks.
No, see the instructions on your rum flavoring. Use as much as needed to replace 1/2 cup of regular rum.
ok thanks, much appreciated
How do you know that raisins soaked in rum are flammable🤔……( I do not mean to offend anyone)
Just wondering… it seems all the raisins may end up sinking to the bottom? Is there any way to keep them “floating”?
To avoid from sinking to the bottom you should wait until the ice cream is at the soft serve stage (around 4 hours) and then fold it in. It the base is still liquidy then it will sink to the bottom