Easy No-Churn Rum Raisin Ice Cream: A Boozy Delight!

Rum raisin ice cream is a classic for a reason! The creamy, sweet ice cream studded with plump, rum-soaked raisins is a match made in dessert heaven. But did you know you can make this delectable treat at home without an ice cream maker? This no-churn rum raisin ice cream recipe is incredibly easy, requiring minimal ingredients and effort. Get ready to impress your friends and family with this homemade boozy delight!

Why You’ll Love This No-Churn Recipe

* **Easy to Make:** No ice cream maker needed! Just whisk, fold, and freeze.
* **Minimal Ingredients:** This recipe uses only a handful of pantry staples.
* **Customizable:** Adjust the rum quantity and raisin type to your liking.
* **Boozy & Delicious:** The rum-soaked raisins add a fantastic depth of flavor.
* **Perfect for Any Occasion:** Whether it’s a summer barbecue or a cozy night in, this ice cream is always a hit.

## Ingredients You’ll Need

* **Heavy Cream:** This is the base of our ice cream, providing richness and creaminess. Use heavy cream with at least 36% milk fat.
* **Sweetened Condensed Milk:** This adds sweetness and contributes to the creamy texture, preventing ice crystals from forming.
* **Dark Rum:** The star of the show! Dark rum adds a rich, caramel-like flavor that complements the raisins perfectly. You can use your favorite brand.
* **Raisins:** Regular raisins work great, but golden raisins or even a mix of both will add visual appeal.
* **Vanilla Extract:** Enhances the overall flavor profile and adds a touch of warmth.
* **Pinch of Salt:** Balances the sweetness and enhances the other flavors.

## Equipment Needed

* **Large Bowl:** For whipping the heavy cream.
* **Electric Mixer:** A stand mixer or hand mixer will make whipping the cream much easier.
* **Rubber Spatula:** For gently folding the ingredients together.
* **Measuring Cups and Spoons:** For accurate measurements.
* **Freezer-Safe Container:** A loaf pan, airtight container, or even a repurposed ice cream tub will work.
* **Small Bowl or Jar:** For soaking the raisins in rum.

## Step-by-Step Instructions

### Step 1: Soak the Raisins

This is a crucial step! Soaking the raisins in rum allows them to plump up and absorb the boozy flavor. The longer they soak, the more intense the rum flavor will be. You can soak them for as little as 30 minutes, but I recommend at least 2 hours, or even overnight in the refrigerator.

1. In a small bowl or jar, combine the raisins and dark rum. Ensure the raisins are completely submerged in the rum. If needed, add a little more rum.
2. Cover the bowl or jar and let it sit at room temperature for at least 2 hours, or refrigerate overnight.
3. If refrigerating, bring the raisins to room temperature before using them in the ice cream.

### Step 2: Whip the Heavy Cream

Whipping the heavy cream is what gives this no-churn ice cream its light and airy texture. It’s important to whip the cream to stiff peaks, but be careful not to overwhip it, or it will turn into butter.

1. Pour the heavy cream into a large bowl.
2. Using an electric mixer (stand mixer or hand mixer), beat the heavy cream on medium-high speed until stiff peaks form. This usually takes about 5-7 minutes. You’ll know the cream is ready when you lift the beaters, and the peaks stand up straight without collapsing.

### Step 3: Combine the Ingredients

This is where the magic happens! Gently folding the sweetened condensed milk, vanilla extract, and soaked raisins into the whipped cream will create the ice cream base.

1. Gently fold in the sweetened condensed milk into the whipped cream using a rubber spatula. Be careful not to deflate the whipped cream.
2. Add the vanilla extract and a pinch of salt. Fold gently to combine.
3. Drain the rum-soaked raisins, reserving any excess rum (you can save this for another recipe, like rum cake!).
4. Gently fold the drained raisins into the ice cream base, distributing them evenly throughout.

### Step 4: Freeze the Ice Cream

Now it’s time to freeze the ice cream and let it firm up. The freezing time will depend on your freezer, but it usually takes at least 6 hours, or preferably overnight.

1. Pour the ice cream mixture into a freezer-safe container. A loaf pan works well, or you can use an airtight container or a repurposed ice cream tub.
2. Cover the container tightly with a lid or plastic wrap. If using plastic wrap, press it directly onto the surface of the ice cream to prevent ice crystals from forming.
3. Freeze for at least 6 hours, or preferably overnight, until the ice cream is firm.

### Step 5: Serve and Enjoy!

Once the ice cream is frozen solid, it’s time to scoop and enjoy! Let the ice cream sit at room temperature for a few minutes to soften slightly before scooping.

1. Remove the ice cream from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly.
2. Scoop the ice cream into bowls or cones.
3. Garnish with extra raisins, a sprinkle of nutmeg, or a drizzle of caramel sauce, if desired.
4. Serve immediately and enjoy!

## Tips for the Best Rum Raisin Ice Cream

* **Use High-Quality Ingredients:** The better the ingredients, the better the ice cream will taste. Use heavy cream with at least 36% milk fat and your favorite brand of dark rum.
* **Don’t Overwhip the Cream:** Overwhipped cream will turn grainy. Stop whipping as soon as stiff peaks form.
* **Fold Gently:** Gently folding the ingredients together will prevent the whipped cream from deflating, resulting in a lighter and airier ice cream.
* **Soak the Raisins Well:** The longer the raisins soak, the more intense the rum flavor will be. I recommend soaking them for at least 2 hours, or overnight.
* **Freeze Thoroughly:** Make sure the ice cream is completely frozen before serving. This usually takes at least 6 hours, or preferably overnight.
* **Let it Soften:** Let the ice cream sit at room temperature for a few minutes before scooping to soften it slightly.
* **Add a Pinch of Salt:** Salt enhances the sweetness and balances the flavors.
* **Experiment with Flavors:** Try adding a pinch of cinnamon or nutmeg to the ice cream base for a warm, spiced flavor.

## Variations and Substitutions

* **Different Rum:** You can use other types of rum, such as light rum or spiced rum, depending on your preference. Light rum will have a milder flavor, while spiced rum will add a warm, spicy kick.
* **Different Raisins:** Golden raisins, sultanas, or a mix of different types of raisins can be used.
* **Non-Alcoholic Version:** For a non-alcoholic version, soak the raisins in apple juice or grape juice instead of rum.
* **Add Nuts:** Add chopped walnuts, pecans, or almonds for extra crunch and flavor.
* **Chocolate Chips:** Add mini chocolate chips for a chocolatey twist.
* **Espresso Powder:** Add a teaspoon of espresso powder to the ice cream base for a coffee-flavored rum raisin ice cream.
* **Vegan Rum Raisin Ice Cream:** Use coconut cream instead of heavy cream and sweetened condensed coconut milk instead of sweetened condensed milk. Soak the raisins in rum as directed.

## Serving Suggestions

* **In a Cone:** Classic and simple! Scoop the ice cream into a waffle cone or sugar cone.
* **In a Bowl:** Serve the ice cream in a bowl and garnish with extra raisins, whipped cream, and a sprinkle of nutmeg.
* **Affogato:** Pour a shot of hot espresso over a scoop of rum raisin ice cream for a delicious and boozy affogato.
* **Ice Cream Sandwich:** Make ice cream sandwiches using cookies or brownies.
* **With Brownies:** Serve a scoop of rum raisin ice cream alongside warm brownies for a decadent dessert.
* **Milkshake:** Blend the ice cream with milk for a creamy and boozy milkshake.
* **As a topping for waffles or pancakes:** Add a scoop on top of your favorite breakfast food for a special treat.

## Storage Instructions

Store the rum raisin ice cream in a freezer-safe container in the freezer for up to 2 weeks. For the best texture, try to consume it within the first week. Make sure the container is tightly sealed to prevent freezer burn.

## Frequently Asked Questions (FAQs)

**Q: Can I use a different type of rum?**
A: Yes, you can use any type of rum you like. Dark rum adds a rich, caramel-like flavor, but light rum or spiced rum can also be used.

**Q: Can I make this recipe without alcohol?**
A: Yes, for a non-alcoholic version, soak the raisins in apple juice or grape juice instead of rum.

**Q: How long does it take to freeze the ice cream?**
A: It usually takes at least 6 hours, or preferably overnight, for the ice cream to freeze completely.

**Q: Can I add other ingredients to the ice cream?**
A: Yes, you can add chopped nuts, chocolate chips, or other ingredients to customize the ice cream to your liking.

**Q: How long does the ice cream last in the freezer?**
A: The ice cream will last for up to 2 weeks in the freezer, but it’s best to consume it within the first week for the best texture.

**Q: My ice cream is too hard to scoop. What can I do?**
A: Let the ice cream sit at room temperature for a few minutes to soften slightly before scooping.

**Q: My ice cream has ice crystals. What did I do wrong?**
A: This can happen if the ice cream wasn’t stored properly or if the container wasn’t sealed tightly. Press plastic wrap directly onto the surface of the ice cream before freezing to prevent ice crystals from forming.

**Q: Can I double or triple this recipe?**
A: Yes, you can easily double or triple this recipe to make a larger batch of ice cream. Just adjust the ingredient quantities accordingly.

## No-Churn Rum Raisin Ice Cream Recipe

This recipe provides a detailed guide on how to create a delicious and easy-to-make no-churn rum raisin ice cream. Enjoy the delightful combination of creamy sweetness and boozy raisin flavor in every bite!

**Yields:** Approximately 6 servings
**Prep time:** 15 minutes (plus soaking time for raisins)
**Freeze time:** 6 hours or overnight

**Ingredients:**

* 2 cups heavy cream (at least 36% milk fat)
* 1 (14 ounce) can sweetened condensed milk
* 1/4 cup dark rum
* 1/2 cup raisins
* 1 teaspoon vanilla extract
* Pinch of salt

**Instructions:**

1. **Soak the Raisins:** In a small bowl or jar, combine the raisins and dark rum. Ensure the raisins are completely submerged. Cover and let sit at room temperature for at least 2 hours, or refrigerate overnight. Bring to room temperature before using.
2. **Whip the Heavy Cream:** In a large bowl, beat the heavy cream with an electric mixer on medium-high speed until stiff peaks form (about 5-7 minutes). Be careful not to overwhip.
3. **Combine Ingredients:** Gently fold in the sweetened condensed milk, vanilla extract, and salt into the whipped cream using a rubber spatula. Be careful not to deflate the whipped cream.
4. **Add Rum-Soaked Raisins:** Drain the rum-soaked raisins, reserving the excess rum (optional). Gently fold the drained raisins into the ice cream base, distributing them evenly.
5. **Freeze:** Pour the ice cream mixture into a freezer-safe container (loaf pan or airtight container). Cover tightly with a lid or plastic wrap (pressing it onto the surface). Freeze for at least 6 hours, or preferably overnight, until firm.
6. **Serve:** Let the ice cream sit at room temperature for 5-10 minutes to soften slightly before scooping. Scoop into bowls or cones. Garnish with extra raisins, a sprinkle of nutmeg, or a drizzle of caramel sauce, if desired. Serve immediately and enjoy!

## Conclusion

This no-churn rum raisin ice cream recipe is a guaranteed crowd-pleaser. It’s easy to make, requires minimal ingredients, and delivers a rich, boozy flavor that’s impossible to resist. So, ditch the store-bought ice cream and whip up a batch of this homemade goodness. Your taste buds will thank you!