No Churn Rum Raisin Ice Cream with Condensed Milk
A no churn ice cream of whipped cream, sweetened condensed milk, and rum soaked raisins.
Equipment
- Large mixing bowls
- Electric mixer
- Rubber spatula
- 9x5 inch loaf pan
Ingredients
Main Ingredients
- 1 ½ cup raisins separated with your fingers, for soaking
- ½ cup dark rum preferably Jamaican style, for soaking
- 1 can sweetened condensed milk 14 oz, for the base
- ¼ cup dark rum dark or golden, for the base
- 1 tsp vanilla extract for the base
- ⅛ tsp ground allspice optional, for the base
- 2 cup heavy cream very cold, for the base
- 2 oz rum raisin chocolate finely chopped, optional, for topping
- 8 ice cream cones optional, for serving
Instructions
Cooking
- Soak. Stir the raisins into 1/2 cup rum and leave for 1 hour or more.
- Combine the base. Whisk condensed milk, 1/4 cup rum, vanilla, and allspice until smooth.
- Whip. Beat cold cream to stiff peaks with an electric mixer.
- Fold together. Fold the whipped cream into the condensed milk base in two additions, then fold in the raisins and leftover rum.
- Freeze. Pour into a loaf pan, smooth the top, cover tightly, and freeze 6 hours until firm.
- Scoop. Rest 5 minutes at room temperature, scoop, and top with chocolate.
Notes
Substitutions: Use warm juice or water for soaking and omit the rum for an alcohol free version, which freezes a bit harder.
Tips: Chill the bowl and beaters, and whip the cream to stiff peaks.
Storage: Freeze for up to 2 months.