Rum and Raisin Ice Cream
No Churn Rum and Raisin Ice Cream will be a new summer favorite. This ice cream is so easy to make, all you need is a few simple ingredients. The hardest part is waiting for it to freeze!
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?
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