Ingredients
- 2 cups heavy cream
- 1 can sweetened condensed milk
- 1 cup dark rum (preferably Jamaican rum)
- 1 cup raisins (preferably dark raisins)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 pinch salt
Instructions
5 steps
Soak the Raisins
In a bowl, combine raisins and dark rum. Let them soak for at least 30 minutes.
Soaking enhances the flavor of the raisins.Prepare the Cream Mixture
In a mixing bowl, whip the heavy cream until soft peaks form.
Do not overwhip; soft peaks give a creamy texture.Combine Ingredients
Fold in sweetened condensed milk, vanilla extract, and ground cinnamon into the whipped cream.
Fold gently to maintain the fluffiness of the cream.Add Raisins
Incorporate the soaked raisins along with any remaining rum into the mixture.
Make sure the raisins are evenly distributed.Freeze the Mixture
Pour the mixture into a container and freeze for at least 4-6 hours or until firm.
Cover the container to prevent ice crystals from forming.
💡 Tips & Tricks
Storage & Reheating
Refrigerator
Up to 5 days in an airtight container
Freezer
Up to 3 months — thaw overnight in fridge
Bring to room temperature before serving for best flavor and texture.
What to Serve With
Complete your jamaican meal with these perfect pairings:
About This Dish
Delicious No-Churn Rum Raisin Ice Cream Recipe is a beloved dish from Jamaican cuisine.
Jamaican cuisine is a vibrant fusion of flavors from Africa, Europe, and Asia. Known for its bold seasonings, jerk-style cooking, and tropical ingredients.
This recipe is rated medium difficulty and uses 7 ingredients. Intermediate cooks will enjoy the balanced challenge.
Frequently Asked Questions
Yes, you can use whiskey or brandy as alternatives to rum.
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Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
