No-Churn Rum Raisin Ice Cream
No-Churn Rum Raisin Ice Cream from Jamaica. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 7 hr
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
No-Churn Rum Raisin Ice Cream is listed as dessert from Jamaica. The steps below are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Heat the rum in a small saucepan over medium heat until warm (do not boil). Remove from heat and stir in the raisins and vanilla extract.
Step 2
Let the mixture sit for at least 30 minutes. After soaking, drain off the extra rum, but keep ¼ cup of the rum and reserve it to mix into your ice cream base.
30 minStep 3
In a large bowl, whisk together the sweetened condensed milk, dark brown sugar, cinnamon, allspice, salt, and reserved rum (¼ cup). Stir until the brown sugar is fully dissolved.
Step 4
In a separate bowl, whip the cold heavy cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the condensed milk mixture until fully combined, being careful not to deflate the cream.
Step 5
Fold in the drained rum-soaked raisins to distribute them evenly. Pour the mixture into a loaf pan or freezer-safe container.
Step 6
Smooth the top and cover with plastic wrap or an airtight lid. Freeze for at least 6 hours, or until firm.
360 minStep 7
Let the ice cream sit at room temperature for 5–10 minutes before scooping for the best texture.
10 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
cream (whole milk + a knob of butter) → whole milk + a knob of butter
Thinner and less rich. Reduce a little longer if you need body.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does No-Churn Rum Raisin Ice Cream take?
7 hr all in — 20 min prep, 40 min cook, 6 hr rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Gluten-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at to taste.
How much sugar?
2 tbsp of Sugar.
What can I use instead?
cream (whole milk + a knob of butter) → whole milk + a knob of butter. Thinner and less rich. Reduce a little longer if you need body.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.