How To Make Rum Raisin Ice Cream Easily At Home

How To Make Rum Raisin Ice Cream Easily At Home

Prep: 30mins

Cook: 15mins

Chill: 10hrs

Total: 10hrs 45mins

Servings: 10 to 12 servings

Yield: 1 gallon

Nothing compares to savouring a scoop of ice cream with raisins and rum. For a delightful twist, the thick, velvety vanilla ice cream base is infused with rum-spiked raisins. 

It’s similar to being able to eat and drink cocktails!There are two methods to incorporate rum in this variation of rum raisin ice cream. 

The ice cream base itself contains a small amount of alcohol; too much would cause the ice cream to set improperly in the freezer due to its lower freezing point. 

The remaining black rum is used to plump the raisins, adding even more rum flavour. All that is needed to get the dried fruit to absorb the liquid is a little hob heat and some time to sit.


  • A dozen big egg yolks
  • two and a third cups sugar
  • Two cups of thick cream for whipping
  • two glasses of milk
  • One tablespoon of real vanilla extract
  • 1/4 cup of black rum, split
  • two cups of dark raisins 
 Rum Raisin Ice Cream

Steps to Make It

01: Gather the Ingredients

02: Whisk together the egg yolks and sugar in a large saucepan.

03: Whisk in the milk and heavy cream gradually. After the mixture begins to gradually thicken, reduce the heat to low and keep whisking. Avoid boiling. After taking the custard off the stove, let it cool.

04: Add 1/4 cup of the rum and the vanilla extract and stir. Let cool fully.

05: Transfer the custard base into a tightly sealed receptacle and allow it to rest in the fridge for a minimum of 8 hours prior to stirring. 

06: In a small saucepan, mix the raisins and the remaining cup of rum before churning. Set on low heat for five minutes. 

Take off the heat source and let it cool down fully. (The majority or all of the rum will be absorbed by plump raisins).

07: When the ice cream is ready to be made, churn it as directed by the maker.

08: Add the plumped and cooled rum raisins to the machine and churn for about 15 minutes. 

09: The churned ice cream should be spooned into a freezer-safe container. Freeze for at least two to four hours, or until set.

10: After scooping, serve!

Raw Egg Warning

Eating raw or barely cooked eggs increases the chance of contracting a foodborne illness.

Tips For Making Rum Raisin Ice Cream

The majority of home-use ice cream machines include bowls that must be placed in the freezer for an entire night prior to churning the ice cream. The walls of these bowls are double-insulated, with coolants positioned between them. 

When the time comes to churn the ice cream, you take the bowl out of the freezer, set it up with the dasher, lock it in place, and pour in the prepared ice cream mixture. After that, the motor is turned on, and the churning starts.

Churning and ripening are the two steps involved in freezing handmade ice cream. The cold custard base will become looser and more soft-serve-like once it has been churned. 

The ice cream now needs to go through a process called ripening in order to reach a scoopable consistency. 

Once the product has ripened, the flavour becomes more concentrated, and it melts more slowly. 

Transfer the churned ice cream into a freezer-safe, airtight container and place it in the freezer for a minimum of two to four hours or even overnight. The wait is worthwhile!

Nutrition Facts (Per Serving)

Calories             Carbs             Fat             Protein

393                     35g                 20g            10g

Special Love Note For Rum Raisin Ice Cream Lover


I think of you every time I take a taste of this rich, creamy, and deliciously unexpected rum raisin ice cream. 

Your love permeates my existence, giving even the most mundane times depth and warmth, much like those delicious raisins drenched in rum. 

Every taste brings me closer to you as I relish the special combination of flavours that reflects our amazing adventure together.

I treasure every moment we spend together, and your enthusiasm for this delicious delicacy is a reflection of your zest for life. 

To many more scoops of happiness, love, and laughter—my eternal rum raisin delight—here’s to it.

Rum Raisin Ice Cream


How Much Rum Does Rum Raisin Ice Cream Have?

Pour in two tablespoons of the strained rum. Allow mixture to cool completely, 4-6 hours. The ice cream foundation is prepared for your machine once it has cooled.

Why Is Rum Raisin Ice Cream So Good?

However, since each scoop already contains plump raisins, rum, and rich, creamy custard, rum-raisin ice cream tastes great on its own and doesn’t really need anything else. It’s an adult ice cream that everyone will enjoy.

How Long Can You Keep Rum Soaked Raisin?

Marinate them for an hour, or for as short as you like, to give them a hint of rum flavour. Let the raisins soak in the fridge for up to a month if that’s how you prefer your raisins to taste—like you just took a shot of rum.

Can You Get Rum and Raisin Ice Cream?

Enjoy our mouthwatering Carte d’Or Rum & Raisin ice cream as a treat for yourself. This flavorful concoction of zesty raisins steeped in rum and creamy dairy ice cream is a decadent treat. It is the ideal garnish for any dish to enjoy with loved ones.

How Strong Is Rum Cream?


Bottled at 15% abv


Making rum raisin ice cream at home is easy and enjoyable. To make sure the raisins are plump and tasty, soak them in rum for a few hours first. 

Make a simple ice cream base by combining cream, sugar, milk, and eggs. Then, stir in the raisins that have been soaked in rum and any leftover rum. 

In an ice cream maker, churn the mixture until it becomes creamy. To make the ice cream firmer before serving, freeze it at this point. 

This homemade dessert is ideal for any occasion since it mixes the distinct flavour of rum and raisins with the rich, creamy texture of ice cream.

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