No Churn Rum and Raisin Ice Cream will be a new summer favorite. This ice cream is so easy to make, all you need are a few simple ingredients and some patience. The hardest part is waiting for it to freeze!
I recently went back to Jamaica for a short trip. Had I known the coronavirus was going to shut down the island and much of the world a few months later, I probably would have tried to savor the trip some more, but alas, hindsight is 20-20. Still, while I was home, I took a trip downtown and enjoyed some Devon House ice cream. Devon House ice cream started at Devon House, an iconic location in Jamaica known for being the home of Jamaica’s first Black millionaire (and the location for my parents’ wedding pictures <3!). Devon House Ice Cream has since expanded to numerous locations across the island, making it a popular destination for anyone with a sweet tooth. I love so many flavors of Devon House ice cream, but pistachio and rum and raisin are my absolute favorites. And you better believe I enjoyed BOTH flavors on my trip!
Now that summer is officially here, I’ve been longing for more of that delicious Devon House ice cream, and I decided to try to re-create the classic rum and raisin flavor. I think I’ve come up with something really delicious, and best of all, this recipe doesn’t need an ice cream maker!
The recipe…
In order to make this rum and raisin ice cream, we first have to soak the raisins in rum and vanilla extract. Let the raisins soak in the fridge for 30 minutes to an hour.
Note that Jamaicans like a heavy handed rum and raisin taste, so I use a lot of rum and even more raisins 😀 If you want a milder taste, use less of both. I used amber colored Appleton rum for this, as it’s a classic. You can use a different rum, or substitute another type of alcohol. Just know rum is made from sugar cane, so it adds a nice sweetness to the finished ice cream. Other types of alcohol will taste a bit different.
The base of this rum and raisin ice cream is heavy cream. Using a stand mixer or a hand mixer fitted with the whisk attachment, whisk the cream and vanilla extract until it solidifies and forms stiff peaks. Be careful not to over mix! The process should take about 3-4 minutes with a stand mixer programmed on high.
Next, using a spatula, fold in room temperature sweetened condensed milk into the whipped heavy cream. Work in batches and fold slowly to prevent breaking down the stiff peaks we worked so hard to create.
Now it’s time for the rum and raisins! Again, working in batches, gently fold the rum and raisins into the ice cream base. Sprinkle in some cinnamon and fold again.
At this point, the ice cream should be thick, but spreadable. Scoop into a freezer safe container, cover with plastic wrap and freeze for at least 6 hours.
Let’s talk substitutions…
To make this rum and raisin ice cream vegan, you can substitute 2 cans of full fat coconut milk and sweetened condensed coconut milk. With the coconut milk, make sure to separate the coconut fat (the solid white portions) from the liquid. Then whip up the coconut fat just like you would the heavy cream.
Use the sweetened coconut milk in place of sweetened condensed milk, and fold it into the whisked coconut milk fat.
You can use this same base of cream + condensed milk to make lots of different ice cream flavors. Play around with the recipe and let me know what you come up with in the comments below.
Share this recipe…
If you make this recipe, be sure to let me know by rating it and leaving a comment below. I would love to hear from you. And don’t forget to tag #sweetandsorrel on Instagram!
Rum and Raisin Ice Cream
Ingredients
- 2/3 cup raisins
- 1/3 cup Appleton rum
- 1 tbsp vanilla extract
- 1 pint heavy whipping cream cold
- 2/3 cup sweetened condensed milk room temperature
- 1 tsp cinnamon
Instructions
- Place raisins in a bowl. Pour rum and 1/2 tbsp vanilla extract over raisins. Place in fridge for 30 minutes-1 hour to allow raisins to soak up rum and plump up.
- In bowl of a stand mixer fitted with whisk attachment, whisk heavy cream and remaining vanilla extract on high for 3-4 minutes, or until cream solidifies and forms stiff peaks. Be careful not to over mix. You can also use a hand mixer.
- Using a spatula, fold room temperature condensed milk into whipped heavy cream. I worked in two batches to prevent the cream from deflating.
- Next, working in batches, fold raisins and rum mixture into the ice cream base. Add cinnamon and fold until incorporated. Transfer to a freezer safe container and cover with plastic wrap. Freeze for at least 6 hours before eating.
Did You Make This Recipe?
Tag @sweetandsorrel on Instagram and hashtag it #sweetandsorrel so we can see all the deliciousness!
8 Comments
hi! do you think this would work with coconut condensed milk and coconut whipping cream?
Yes absolutely! I actually suggest this under Substitutions. You can substitute these ingredients without any modifications to the recipe. Let me know how it turns out!
Hi do you think this recipe will be able to work in an ice cream machine?
Hello Ciska,
This recipe is for a no-churn ice-cream, so it is not intended for an ice cream maker. I hope you enjoy the recipe!
Easy, simple and delicious. I love you photography as well. It was my first time making no churn ice cream and it came out beautifully!