Easy Rum Raisin Ice Cream


Easy Rum Raisin Ice Cream


  • 1 cup raisins
  • 1/2 cup dark rum
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 pinch of salt


1. Prepare the Rum Raisins:

  • In a small bowl, combine the raisins and dark rum. Cover and let them soak for at least 2 hours, or preferably overnight, to plump up the raisins and infuse them with rum flavor.
  • After soaking, drain the raisins and reserve the rum.

2. Make the Ice Cream Base:

  • In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt until the sugar is dissolved.

3. Combine and Churn:

  • Stir the drained raisins into the ice cream base.
  • Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes.

4. Add Rum:

  • During the last few minutes of churning, gradually add 2-3 tablespoons of the reserved rum to the ice cream mixture (optional). This step is to enhance the rum flavor, but be cautious as too much alcohol can prevent the ice cream from freezing properly.

5. Freeze:

  • Transfer the churned ice cream to an airtight container and freeze for at least 2 hours, or until firm.

6. Serve:

  • Scoop the ice cream into bowls or cones and enjoy!

This easy Rum Raisin Ice Cream recipe combines the sweet, plump raisins with a subtle rum flavor in a creamy ice cream base, perfect for a simple yet indulgent treat.