No-churn rum raisin ice cream — a creamy, boozy Jamaican-inspired treat of rum-soaked raisins folded through a spiced condensed milk base. No ice cream maker needed.
- 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
Video
Preparation
- Heat the rum in a small saucepan over medium heat until warm (do not boil), then remove from the heat and stir in the raisins and vanilla. Let sit for at least 30 minutes, then drain off the extra rum, keeping ¼ cup to mix into the base.
- In a large bowl, whisk together the condensed milk, brown sugar, cinnamon, allspice, salt and the reserved ¼ cup rum until the 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, taking care not to deflate it, then fold in the drained rum-soaked raisins.
- Pour 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 sit at room temperature for 5–10 minutes before scooping for the best texture.
