Jamaican Rum And Raisin Ice Cream- No Churn

This Jamaican rum and raisin ice cream is a rich and creamy treat that is so easy to make. With only 7 ingredients, no eggs, cooking, or churning, you’ll crave it every evening. Growing up, rum and raisin was always my favorite ice cream flavor.

Yes, I was a kid. You could hardly taste the rum, and it was good for the worms (says every Caribbean parent). This sweet ice cream is delicious on its own, but you can pair it with any dessert. You guys loved my Grape-Nut ice cream recipe so much that I had to post my second favorite ice cream.

So without further ado, here is the most yummy Jamaican rum and raisin ice cream on the internet.

My Secrets to the Most Amazing Rum and Raisin Ice Cream

This recipe is simple, but there’s one tiny detail I keep coming back to: the heavy cream must be well-whipped (to stiff peaks), and your ingredients must be ice cold.

This incorporates the air you need for that light, fluffy texture that usually comes from an ice cream machine.

Another crucial tip is the rum. You need it for flavor, obviously, but the alcohol is a natural antifreeze! It keeps your ice cream from freezing into a rock-solid block of ice. However, too much liquid is your enemy.

I recommend soaking your raisins for a long time (preferably overnight or longer, like I do for fruit cake!) to get them super plump.

Don’t dump all the soaking rum into the base! You’ll add a little for flavor, but drain the rest.

Let me just say, you can definitely make Jamaican rum and raisin ice cream without rum. There are rum extracts, and you can soak the raisins in apple juice to help plump them up. My favorite extract is the LorAnn oil rum because a little goes a long way, and it gives you that rummy flavor without the buzz.

Ingredients

• 1 cup Raisins (dark or golden) — I prefer the dark.
• ½ cup Dark Rum (for soaking; use good quality)
• Just over 4 cups Heavy Whipping Cream (must be cold)
• 1 cup Sweetened Condensed Milk (one standard 14 oz can)
• 1 Tablespoon Vanilla Essence (essential for creamy base flavor)
• 1 teaspoon Almond Essence (adds a lovely, complex note)
• ¼ teaspoon Ground Cinnamon (optional but recommended)
• ¼ teaspoon Ground Nutmeg (optional, adds warmth)

Step-by-Step Instructions

Get Those Raisins Soaked  

A day or two before you plan to make the ice cream, place your 1 cup of raisins in a jar and pour ½ cup of rum over them. Seriously, the longer you leave it, the stronger the flavor will be.

If you’re just starting out, overnight is fine, but I usually have a batch soaking for months for various recipes like black cake.

Prepare the Cream Base  

In a large bowl, pour in your chilled heavy cream. Use an electric mixer to whip the cream until stiff peaks form. This means when you lift the whisk, the peaks stand straight up. Be patient here because this is the most important part for your smooth texture.

Mix in the Flavor  

In a separate bowl, combine the condensed milk, vanilla essence, almond essence, cinnamon, and nutmeg. Give it a gentle mix to combine. Now, add just 1 teaspoon of the rum from the raisin soaking liquid (or fresh rum) into this mixture.

Combine All the Ingredients  

Gently add about a third of your whipped cream into the condensed milk mixture. This “lightens” the condensed milk so it mixes more easily.

Then, pour the lightened condensed milk mix into the rest of the whipped cream. Using a rubber spatula, gently fold everything together until it’s just combined and no streaks of condensed milk remain. We want to keep all that air in the cream!

Add the Rum Raisins  

Drain your soaked raisins, reserving the rum (you can use the rest for cocktails, don’t let it go to waste!). Gently add the plump, rum-soaked raisins into the ice cream base until they are evenly distributed.

Freeze Until Firm  

Pour the mixture into a freezer-safe container. Seal it up nicely (I like to press a layer of plastic wrap directly onto the surface before putting the lid on to prevent ice crystals). Freeze for at least 6 to 12 hours, or preferably overnight, to let it set up and for the flavors to truly meld.

Leftovers & Storage Tips

Keep your homemade rum raisin ice cream in an airtight, freezer-safe container. It should last beautifully in the coldest part of your freezer for up to a month.

Because this is a no-churn recipe and contains alcohol, it can be a little firm straight out of the freezer. I always let it sit out at room temperature for about 5–10 minutes before scooping. This “ripening” time really helps the texture become that super smooth, creamy consistency you’re looking for.

It Is a Must-Try

There you have it, the secret to a rich, easy-to-make, no-churn rum raisin ice cream that is just so dreamy.

I honestly love the texture and deep flavor of this recipe, and I give it a solid 10 out of 10. If you’ve been trying to fix something in your homemade ice cream for a while, I promise the little changes in the folding and the rum-to-raisin ratio here will make all the difference.

More Jamaican Recipe

• The Best Jamaican Grape Nut Ice-cream Recipe
• Caribbean-Styled Soursop Ice-Cream

Jamaican Rum And Raisin Icecream- No Churn

Recipe by Ren PetersCourse: DessertCuisine: Caribbean, JamaicanDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking timeminutes

Calories

400

kcal

This Jamaican Rum and Raisin Ice Cream is a rich, no-churn treat that captures the bold, nostalgic flavor of the Caribbean in every scoop.

Ingredients

• 1 cup Raisins (dark or golden)

• ½ cup Dark Rum

• Just over 4 cups Heavy Whipping Cream

• 1 cup Sweetened Condensed Milk

• 1 Tablespoon Vanilla Essence

• 1 teaspoon Almond Essence

• ¼ teaspoon Ground Cinnamon

• ¼ teaspoon Ground Nutmeg

Directions

• day or two before you plan to make the ice cream, place your 1 cup of raisins in a jar and pour ½ cup of rum over them. Seriously, the longer you leave it, the stronger the flavor will be.
• If you’re just starting out, overnight is fine, but I usually have a batch soaking for months for various recipes like black cake.
• In a large bowl, pour in your chilled heavy cream. Use an electric mixer to whip the cream until stiff peaks form. This means when you lift the whisk, the peaks stand straight up. Be patient here because this is the most important part for your smooth texture.
• In a separate bowl, combine the condensed milk, vanilla essence, almond essence, cinnamon, and nutmeg. Give it a gentle mix to combine. Now, add just 1 teaspoon of the rum from the raisin soaking liquid (or fresh rum) into this mixture.
• Gently add about a third of your whipped cream into the condensed milk mixture. This “lightens” the condensed milk so it mixes more easily.
• Then, pour the lightened condensed milk mix into the rest of the whipped cream. Using a rubber spatula, gently fold everything together until it’s just combined and no streaks of condensed milk remain. We want to keep all that air in the cream!
• Drain your soaked raisins, reserving the rum (you can use the rest for cocktails, don’t let it go to waste!). Gently add the plump, rum-soaked raisins into the ice cream base until they are evenly distributed.
• Pour the mixture into a freezer-safe container. Seal it up nicely (I like to press a layer of plastic wrap directly onto the surface before putting the lid on to prevent ice crystals). Freeze for at least 6 to 12 hours, or preferably overnight, to let it set up and for the flavors to truly meld.

Notes

• Soaking the Raisins: For the best flavor and texture, soak your raisins in dark rum for at least 8 hours or overnight. The longer they soak, the plumper and more flavorful they become. If you’re skipping the alcohol, use apple or pineapple juice and add a drop of rum extract for that signature taste.
  Freezing the Ice Cream: This is a no-churn recipe, so freezing is key. After mixing, pour the ice cream into a freezer-safe container and press plastic wrap directly onto the surface to prevent ice crystals. Freeze for 6–12 hours or overnight. Let it sit at room temperature for 5–10 minutes before scooping for the creamiest texture.