Dessert · Jamaican

No-Churn Rum Raisin Ice Cream

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · August 24, 2026

This creamy rum raisin ice cream comes together without an ice cream maker, so all you need is a mixing bowl and a little patience while it freezes. Warm-soaked raisins bring boozy depth, and the sweetened condensed milk keeps the texture scoopable straight from the freezer. It tastes like a special-occasion dessert but takes about 15 minutes of hands-on work.

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No-Churn Rum Raisin Ice Cream

Why you'll love this

  • No ice cream maker required.
  • Just 15 minutes of hands-on work.
  • Rich, boozy, grown-up flavor.
  • Scoops soft right from the freezer.

EveryDayMeal recipe

No-Churn Rum Raisin Ice Cream

Prep
15m
Total
375m
Serves
8
Level
Easy

Ingredients

  • 1/2 cup dark rum
  • 1 cup raisins
  • 1 teaspoon vanilla extract
  • 14 oz (1 can) sweetened condensed milk
  • 2 tablespoons dark brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 2 cups heavy cream, cold
  • pinch salt

Equipment

  • Small saucepan
  • Electric mixer or stand mixer
  • Large mixing bowl
  • Loaf pan or freezer-safe container
  • Rubber spatula

Instructions

  1. Warm the 1/2 cup dark rum in a small saucepan over medium heat just until it steams, not boiling, so it stays gentle enough to plump the raisins without cooking off all the flavor.
  2. Take the pan off the heat and stir in the raisins and vanilla extract, then let everything soak for at least 30 minutes so the raisins turn soft and soak up the rum.
  3. Drain the raisins, but save 1/4 cup of the soaking rum to flavor the ice cream base.
  4. In a large bowl, whisk together the sweetened condensed milk, brown sugar, cinnamon, allspice, salt, and the reserved 1/4 cup rum until the sugar fully dissolves and the mixture looks smooth.
  5. In a separate chilled bowl, whip the cold heavy cream with an electric mixer until stiff peaks form, about 3 to 4 minutes, so it holds its shape when you lift the beaters.
  6. Gently fold the whipped cream into the condensed milk mixture in a few additions, keeping the batter light and airy so the ice cream stays creamy instead of dense.
  7. Fold in the drained rum-soaked raisins until they are evenly scattered through the base.
  8. Pour into a loaf pan or freezer-safe container, smooth the top, and cover tightly with plastic wrap or a lid to prevent ice crystals.
  9. Freeze for at least 6 hours or until firm, then let it sit at room temperature for 5 to 10 minutes before scooping for the softest texture.

Tips from the kitchen

  • Chill your mixing bowl and beaters before whipping the cream; it whips faster and holds firmer peaks.
  • Do not boil the rum, just warm it so it plumps the raisins without cooking away the flavor.
  • Fold, do not stir, the whipped cream in so the base stays light and freezes creamy.

Estimated nutrition per serving: 380 cal · 4g protein · 42g carbs · 21g fat

Make it your own

  • Swap raisins for chopped dates or dried cherries for a different fruit note.
  • Stir in a handful of toasted chopped pecans for crunch.
  • For an alcohol-free version, soak the raisins in warm apple juice and skip the reserved rum.

Storing & make-ahead

Keep covered in the freezer for up to 2 weeks. Press plastic wrap directly on the surface to prevent ice crystals. Let sit at room temperature 5 to 10 minutes before scooping.

Good to know

Do I need an ice cream maker?
No. The whipped heavy cream and sweetened condensed milk create a smooth, scoopable texture without churning.
Will the alcohol freeze solid?
The small amount of rum keeps the ice cream a touch softer, which is why it scoops easily right from the freezer.
Can I make it kid-friendly?
Yes, soak the raisins in warm apple juice instead of rum and leave out the reserved liquor.
Why is my ice cream icy?
Ice crystals usually form from air exposure. Cover the surface tightly with plastic wrap before freezing.

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