Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Rum raisin ice cream (easy!) Recipe
You simply can’t purchase rum raisin ice cream with actual rum flavour like do-it-yourself! This recipe makes use of a tried-and-proven technique utilizing whipped cream and condensed milk, no ice cream maker required. Really easy it’s going to blow your thoughts!
Welcome again to the ultimate instalment of Jamaican week! To recap, we began off with Jerk Fish, adopted by two fabulous Jamaican sides – coconut rice and peas (beans, really!) and Jamaican Slaw (adore). And right here at present with dessert – rum raisin ice cream, the EASY manner!!
Today you’ll be able to really get fairly good high quality ice cream on the grocery retailer, although you do pay by the nostril for it. However there are specific ice cream flavours that simply don’t translate effectively when produced on a mass scale. Actual fruit flavours, for one (like strawberry and mango).
And actual rum flavour. Partially, I assume, due to laws prohibiting the sale of booze-laden meals in common grocery shops.
So if you happen to’ve solely ever had retailer purchased rum raisin ice cream, the flavour on this do-it-yourself one goes to knock your socks off. I particularly love the little chewy pops of rum soaked raisins!
Concerning the no-churn ice cream technique
This ice cream recipe makes use of a miracle no-ice-cream-maker technique that’s been round for many years! It makes use of fluffy whipped cream which replicates the impact of incorporating air into conventional ice cream by churning in an ice cream maker. In the meantime, the condensed milk provides sweetness in addition to stopping the combination from freezing right into a block of ice.
The end result? An ice cream that’s scoop-able and creamy, similar to actual ice cream! Skeptical? Don’t blame you. Learn glowing opinions right here and right here!
What’s the distinction to utilizing an ice cream maker? The melted ice cream is a bit richer (creamier) as a result of no-churn ice cream is made utilizing cream as the bottom whereas conventional ice cream is made with milk and egg. Hardly a “damaging”! You may see the drips on the ice cream on the prime of the put up are thicker than conventional ice cream.
Right here’s what you could make this unimaginable rum raisin ice cream:
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Cream – Simply extraordinary whipping cream. I exploit thickened cream (heavy cream) however any whipping cream works wonderful. (Low fats cream isn’t an choice right here, recipe received’t work).
The aeration within the whipped cream replicates the impact of churning with an ice cream maker which is named for with conventional ice cream recipes.
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Condensed milk – Sweetened milk offered in cans which has a syrupy consistency. Discover it within the long-life milk aisle. This provides sweetness into the ice cream and prevents the combination from freezing right into a block of ice, retaining the combination scoop ready like actual ice cream!
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Rum – Use a golden or darkish (brown) rum, for color and flavour. Not a transparent/white rum like Bacardi. I exploit Appleton Property (pictured above) which is an efficient Jamaican made rum model out there right here in Australia. However any rum will work right here, even a cheap one (we’re not doing pictures right here, it’s combined with different flavours, so it’s okay!).
Non alcoholic choice – Use rum essence as an alternative! I might soak the raisins in sizzling water + rum essence (to plump them up). Then add rum essence into the ice cream combination to style. You may simply stir it in on the finish – add and style, add and style! The ice cream texture can be wonderful. It is going to be a contact firmer than pictured which really is an efficient factor as a result of one problem I had with this recipe was to get sufficient rum flavour in it with out the ice cream being too delicate (as a result of rum doesn’t freeze).
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Raisins – Did the recipe identify give it away? 😂 Sultanas make a wonderful substitute. Different dried fruit, like cranberries, cherries, even chopped dates, will work wonderful too as a substitute.
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Allspice (oops, lacking from the picture!) – For a touch of additional flavour. I attempted it with and with out (I do know, my job, it’s so onerous….) and only a little bit of spicing makes it even higher! However, it’s optionally available.
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Vanilla – For flavour.
Ahh, the magic of this no-churn ice cream technique!!! Able to see how straightforward it’s? Or do you already know since you found my no-churn Strawberry ice cream or Mango ice cream??
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Soak raisins – Soaking raisins in rum is vital not just for nice rum flavour but additionally as a result of the rum stops the raisins from freezing into mini ice cubes.
Give the raisins a tough chop. This helps them soak up the rum extra simply. Break them up along with your fingers (they’re typically packed collectively tightly within the luggage) then soak in sizzling rum for half-hour.
The raisins ought to soak up a lot of the rum. If there’s any residual liquid, pour it off. You need to restrict the whole liquid rum within the ice cream combination to 1/4 cup (60 ml) whole. Any greater than this and the ice cream received’t set sufficient as a result of rum doesn’t freeze as a result of excessive alcohol content material. Sure, I did trial and error to determine the utmost quantity of rum I might get into the ice cream!!
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Condensed milk & flavours – Beat collectively the condensed milk, vanilla and allspice powder, simply to mix. You don’t really want a beater for this step, I simply do as a result of I’ve bought the beater out anyway. Simply give it a fast wipe earlier than whipping the cream.
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Stir in raisins – Add the rum soaked raisins and stir to combine by.
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Whip cream till it’s effectively whipped. It’ll take about 2 1/2 to three minutes with a handheld beater, or 1 to 1 1/2 minutes on excessive with a stand mixer. We aren’t in search of elegant softly whipped cream right here. We wish good aeration! (However not butter, which is what you’ll find yourself with at in regards to the 8 minute mark, so cease earlier than then! 😂)
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Lighten condensed milk – Add a giant scoop of whipped cream into the condensed milk combination then fold by with a rubber spatula or huge scooping spoon. The aim of this step is to loosen up the condensed milk combination earlier than mixing all of it into the cream to keep up as a lot aeration within the cream as we are able to. Extra aeration = creamier ice cream!
Simply gently combine the cream by till it’s principally integrated. Some lumps is ok.
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Combine with cream – Pour the condensed milk combination into the cream them fold to mix till it’s cream-lump-free.
Be mild right here, don’t combine vigorously, as we need to protect as a lot of the aeration within the cream as we are able to. To assist take away cream lumps, “smear” seen cream bits throughout the floor or in opposition to the facet of the bowl fairly than vigorously stirring.
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Pour the combination right into a glass or ceramic container that’s at the least 1.5 litres / 1.5 quarts. I exploit a 1.75 litre / 1.75 quart glass loaf pan (28 x 15 x 7.5cm / 11 x 6 x 3″).
Easy the floor, pop a lid on or cowl with cling wrap.
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Freeze for 12 hours. Then scoop and serve like regular ice cream!
You may principally scoop it straight out of the freezer, you don’t want to go away it out even for a minute earlier than scooping. That is the rum at work – alcohol doesn’t freeze stable. So, as famous above, really my greatest “problem” on this recipe was determining how I can max out rum flavour with out the ice cream ending up like a slushy! (The reply is mirrored within the recipe 😂)
Serve in cones or in bowls, as many or as little scoops as you want.
The ice cream will maintain within the freezer for months, similar to “actual” ice cream. It does freeze somewhat firmer from day 3 and past, it solely requires a couple of minutes on the counter earlier than scooping.
Lastly, only a word on the booziness of this ice cream! Despite the fact that the quantity of rum per serving isn’t that a lot (3/4 cup in whole), let’s maintain this one away from youngsters and pooches. Ordinarily my recipes that use alcohol will cook dinner the alcohol out so it’s negligible within the completed dish. However in rum raisin ice cream, it’s not. And that’s simply how we grown ups adore it! – Johnsat x
Ingredients
- 1 1/2 cups raisins (separate with fingers)
- 1/2 cup rum (preferably Jamaican! Note 2)
- 1 x 395g / 14oz can condensed milk (Note 3)
- 1/4 cup rum, dark or golden (preferably Jamaican! Note 2)
- 1 tsp vanilla extract
- 1/8 tsp allspice powder , optional
- 2 cups thickened/heavy cream, fridge cold (any whipping cream works)
- Ice cream cones
- Rum raisin chocolate , finely chopped (pictured in post)
Instructions
- Chop – Roughly chop the raisins (about in half) and break them up with your fingers so they are not stuck together.
- Soak – Heat the rum in a small saucepan on medium high, just until hot. Add raisins, spread to submerge as best you can. Then leave to soak for 30 minutes.
- Pour off excess – The raisins should absorb most of the rum. If not, see Note 4.
- Condensed milk & flavourings – Place the condensed milk, rum, vanilla and all-spice in a bowl. Briefly beat just to combine with a handheld beater (or mix by hand), then stir in the rum soaked raisins.
- Whipped cream – Place the cream in a separate large bowl and beat on high with an electric beater for 2 1/2 to 3 minutes until well whipped (stand mixer 1 – 1 1/2 minutes). We're not looking for "soft whipped" here, we want stiff peaks and good aeration!
- Fold together – Fold about 1 cup whipped cream into the condensed milk mixture. Once mostly incorporated (some lumps is fine), pour the condensed milk mixture into the cream and gently continue folding until smooth (minimise folding as less aeration = denser ice cream). To help remove lumps, "smear" visible cream bits across the surface or against the side of the bowl rather than vigorously stirring.
- Freeze 12 hours – Spread in a 1.5 litre / 1.5 quart container (Note 6). Cover with lid or cling wrap. Freeze at least 12 hours.
- Serve! To scoop, you'll only need to leave it out for a minute or two, like real ice cream! Then scoop and serve in bowls or in cones. I topped mine with chopped rum raisin chocolate, because, why not? 🙂
Notes
1. Soaking the raisins is key not only for extra rum flavour but also because the rum stops the raisins from freezing solid because high % alcohol does not freeze.
Sultanas can be substituted, cranberries, cherries, or other dried fruit. Chopping helps the raisins absorb more rum.
2. Rum – Use a golden or dark (brown) rum, for colour and flavour. Not a clear/white rum like Bacardi. I use Appleton Estate (pictured in post) which is a good Jamaican made rum brand available here in Australia.
3. Condensed milk – Sweetened milk sold in cans, syrupy consistency. Find it in the long-life milk aisle.
4. Rum quantity – The ice cream can only take 1/4 cup rum in the ice cream mixture itself. Beyond this, it doesn’t set firmly enough because rum doesn’t freeze. (I tried. Because I love the rum flavour!) So if you have any excess rum not absorbed by the raisins, pour it off and include that in the 1/4 cup rum you measure out to mix into the ice cream mixture.
Non alcoholic option – Use rum essence instead! I would soak the raisins in hot water + rum essence (to plump them up). Then add rum essence into the ice cream mixture to taste. See notes under the ingredients photo in post for more information.
5. Storage – This will keep for months, like ordinary ice cream!
6. Nutrition per serving, assuming 8 servings.
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