Jamaican · dessert
No-Churn Rum Raisin Ice Cream
- total
- 0 min
- effort
- Easy
- serves
- 4
- ratings
- New
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Serves 4- Dark Rum½ cup
- Raisins1 cup
- Vanilla Extract1 tsp
- Condensed Milk14 oz
Brown Sugar2 tbsp
Ground Cinnamon¼ tsp- Allspice0.13 tsp
- Heavy Cream2 cups
- Salt
The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.
Method preview
6 steps · 0 min- 1Heat 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. 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.
- 2In 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.
- 3In a separate bowl, whip the cold heavy cream with an electric mixer until stiff peaks form.
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