No-Churn Rum Raisin Ice Cream
No-Churn Rum Raisin Ice Cream from Jamaica.
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 20 min
- Cook
- 6 hr
- Rest
- 35 min
- Total
- 6 hr 55 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
No-Churn Rum Raisin Ice Cream is listed as dessert from Jamaica. The steps below follow the imported method, not an editorial rewrite. Times shown were read from those steps.
What you'll need
9 ingredients. Tap each one once it's out on the bench.
Ingredients
- Dark rum118 ml
- Raisins237 ml
- Vanilla4.9 ml
- Brown sugar30 ml
- Ground cinnamon1.2 ml
- Allspice0.6 ml
- Cream473 ml
- Saltto taste
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Heat the rum in a small saucepan over medium heat until warm (do not boil). Remove from heat and stir in the raisins and vanilla extract.
Step 2
Let the mixture sit for at least 30 minutes. After soaking, drain off the extra rum, but keep ¼ cup of the rum and reserve it to mix into your ice cream base.
30 min
Step 3
In a large bowl, whisk together the sweetened condensed milk, dark brown sugar, cinnamon, allspice, salt, and reserved rum (¼ cup). Stir until the brown sugar is fully dissolved.
Step 4
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, being careful not to deflate the cream.
Step 5
Fold in the drained rum-soaked raisins to distribute them evenly. Pour the mixture into a loaf pan or freezer-safe container.
Step 6
Smooth the top and cover with plastic wrap or an airtight lid. Freeze for at least 6 hours, or until firm.
360 min
Step 7
Let the ice cream sit at room temperature for 5–10 minutes before scooping for the best texture.
5 min
Nutrition
Per serving · estimate
- Calories
- 959 kcal
- Protein
- 13.3 g
- Carbs
- 114 g
- Fat
- 53.4 g
- Saturated fat
- 33.5 g
- Fibre
- 2.7 g
- Sugar
- 99.3 g
- Sodium
- 385 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Milk
- Vegetarian
- Gluten-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 12 November.
Substitutions
cream (whole milk + a knob of butter) → whole milk + a knob of butter
Thinner and less rich. Reduce a little longer if you need body.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does No-Churn Rum Raisin Ice Cream take?
6 hr 55 min all in — 20 min prep, 6 hr cook, 35 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Gluten-free, Nut-free.
7 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at to taste.
How much brown sugar?
2 tbsp of Brown sugar.
What can I use instead?
cream (whole milk + a knob of butter) → whole milk + a knob of butter. Thinner and less rich. Reduce a little longer if you need body.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.