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Rum Raisin Ice Cream

Creamy Homemade Rum Raisin Ice Cream You’ll Love

This Rum Raisin Ice Cream recipe transforms simple ingredients into a delightful dessert with creamy texture and boozy sweetness.
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Prep Time 30 minutes
Cook Time 10 minutes
Freezing Time 6 hours
Total Time 6 hours 40 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Ice Cream Base
  • 1 can Sweetened Condensed Milk Provides creamy and luscious base.
  • 1 cup Heavy Cream Use cold for best texture.
  • 1 tablespoon Vanilla Powder Can substitute with vanilla extract.
Rum-Soaked Raisins
  • 1 cup Raisins Chop to enhance texture.
  • 0.5 cup Rum For soaking raisins.
  • 0.25 cup Rum For the ice cream base.

Equipment

  • mixing bowl
  • Saucepan
  • Hand mixer or stand mixer
  • Freezer-safe Container

Method
 

Steps
  1. Roughly chop the raisins, warm 1/2 cup of rum in a saucepan, add raisins, and stir for 3-5 minutes until plump.
  2. In a mixing bowl, combine sweetened condensed milk, 1/4 cup rum, and vanilla powder; mix until smooth.
  3. Gently stir the cooled rum-soaked raisins into the milk mixture.
  4. Whip the heavy cream until stiff peaks form.
  5. Fold whipped cream into the raisin base gently.
  6. Transfer to a freezer-safe container, press plastic wrap onto the surface, and freeze for at least 6 hours.
  7. Let sit at room temperature for 5-10 minutes before serving.

Notes

For best texture, consume within two weeks. Adjust rum levels for taste preferences. Use plastic wrap for storage to avoid ice crystals.