Rum Raisin Ice Cream Recipe

If you’re looking for a truly unforgettable frozen treat, this Rum Raisin Ice Cream is about to sweep you off your feet! Creamy, rich, and absolutely bursting with plump rum-soaked raisins, every bite is a grown-up nod to classic ice cream parlor nostalgia—no dairy required.

this Recipe

Ingredients You’ll Need

This Rum Raisin Ice Cream comes together with just a handful of simple ingredients, but each one is truly essential. Every component plays a starring role in delivering that signature flavor, creamy-smooth texture, and beautiful golden color.

• Raisins or Sultanas: These get soaked in rum, infusing the ice cream with bursts of juicy flavor and a hint of nostalgia.
• Dark Rum: The magic maker! Use your favorite dark rum for deep, complex notes—spiced or even white rum works in a pinch.
• Full-Fat Coconut Milk or Cream: This is the secret to dreamy richness and a silky, scoopable texture, even without dairy.
• Soy Milk or Oat Milk: Balances the coconut cream, keeping things light but still decadently creamy—use whichever you love most.
• Light Muscovado Sugar: Adds gentle caramel undertones and a gorgeous amber hue; unrefined cane sugar or coconut sugar can also work.
• Cornstarch or Arrowroot: Essential for thickening into a custardy base, giving that irresistible ice cream chew and body.
• Vanilla Bean Paste or Extract: Layers in aromatic, classic ice cream flavor with real vanilla notes.
• Ground Cinnamon: Infuses warmth and subtle spice that makes the rum and raisins sing.
• Sea Salt: A tiny bit brightens and balances the sweetness, tying all the flavors together beautifully.
• Vegan Condensed Milk: Enhances richness and guarantees the creamiest, pro-level finish.

Variations

One of the best things about homemade Rum Raisin Ice Cream is how easy it is to make it your own! Feel free to swap, tweak, or add your favorite ingredients for the perfect personalized frozen treat.

• Go Nutty: Add a handful of toasted walnuts or pecans for crunchy contrast and a lovely, earthy flavor.
• Switch Up the Booze: Try soaking your raisins in spiced rum, bourbon, or even brandy for a fun flavor twist.
• Chocolate Swirl: Ripple in melted vegan chocolate or fudge sauce during the last minutes of churning for a decadent upgrade.
• Sugar Substitutes: Use coconut sugar or maple syrup to adjust sweetness levels and play with darker, deeper notes.
• Gluten-Free: Use certified gluten-free cornstarch or arrowroot so everyone can enjoy a double scoop!

How to Make Rum Raisin Ice Cream

Step 1: Soak the Raisins

Begin by soaking the raisins in dark rum—this is where the magic really starts! Simply combine the raisins and rum in a bowl, cover, and let them soak for several hours or overnight. The raisins will plump up, become irresistibly juicy, and soak up that gorgeous rum flavor that sets this Rum Raisin Ice Cream apart.

Step 2: Prepare the Custard Base

In a saucepan, whisk together the cornstarch and sugar until fully blended and lump-free, then pour in the soy or oat milk. Heat gently while whisking, alternating with a spatula to keep the mixture from sticking to the bottom. The goal is to create a silky, thick custard that just coats the back of your spoon—this is what ensures your ice cream will be smooth and scoopable.

Step 3: Strain and Flavor

Pass the custard through a fine-mesh sieve into a mixing bowl, using a spatula to help push it through for the smoothest possible texture. Separate the soaked raisins from the rum (saving both!) and stash the raisins in the fridge. Now whisk the reserved rum, vanilla, cinnamon, and sea salt into the custard, letting the flavors meld as it cools for about 15 minutes, then chill for an hour.

Step 4: Make the Creamy Base

Whip the cold coconut cream until fluffy and light—this is what makes the texture absolutely dreamy! Gently fold in the vegan condensed milk until combined. Then, whisk in the cooled, spiced custard mixture until you have one smooth, rich base brimming with vanilla and cinnamon aroma. You can use a stand mixer or electric whisk, but a trusty hand whisk works just fine, too.

Step 5: Churn and Finish

Pour the luscious coconut-custard mixture into your frozen ice cream maker bowl. Churn according to the machine’s directions—usually about 25 to 40 minutes—until thick and nearly set. In the final five minutes, toss in those rum-soaked raisins so they get evenly distributed throughout the batch. The Rum Raisin Ice Cream is ready when it clings to the mixing arm and looks deliciously thick.

Step 6: Freeze & Serve

Transfer the finished ice cream to a loaf pan or airtight container, smoothing the top with a spatula. Cover and freeze for 3–4 hours to set, or scoop it straight from the machine for silky-soft serve! For perfectly creamy scoops, let your Rum Raisin Ice Cream rest at room temperature for about 10 minutes before serving.

How to Serve Rum Raisin Ice Cream

Garnishes

Dress up your Rum Raisin Ice Cream with a sprinkle of extra cinnamon, a handful of toasted coconut flakes, or a drizzle of vegan caramel sauce. A scattering of finely chopped nuts or a twist of orange zest adds an eye-catching finish and wonderful contrast, too!

Side Dishes

This ice cream shines bright alongside freshly baked oatmeal cookies, crisp biscotti, or even a slice of banana bread. For an elevated dessert, serve it atop warm fruit cobbler or with grilled peaches—absolutely divine with the boozy, spiced notes.

Creative Ways to Present

Scoop your Rum Raisin Ice Cream into pretty coupe glasses for a retro feel, or layer it with vegan whipped cream and crushed cookies for a parfait. For parties, try filling ice cream sandwiches or mini cones—or even serve it in a chocolate-dipped waffle bowl for a seriously wow-worthy treat.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Rum Raisin Ice Cream in an airtight container or tightly wrapped loaf pan in your freezer. It stays fabulous for two to three weeks, and that classic flavor only deepens with a little time.

Freezing

For the creamiest texture, press a layer of plastic wrap directly onto the surface before sealing and freezing. This helps prevent pesky ice crystals from forming and keeps every scoop as luscious as the first.

Reheating

You won’t need to reheat, of course, but for smooth, easy scooping, let the ice cream sit at room temperature for 5–10 minutes before you dig in. This little wait makes all the difference for perfect, creamy servings.

FAQs

Final Thoughts

Give this Rum Raisin Ice Cream a try and prepare for absolute bliss—whether you share it at a summer gathering or keep it stashed away for quiet, indulgent moments at home. I hope it brings as much delight to your kitchen as it does to mine—happy scooping!

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