No-Churn Rum Raisin Ice Cream
Updated
Updated
This homemade Rum Raisin Ice Cream recipe is no churn, so no fancy appliance needed! It’s filled with rum and orange flavored raisins and chopped chocolate. Rich, creamy, and so easy, anyone can make it!
Other no bake recipes we love include these Key Lime Cheesecake Parfaits, No Bake Cookies, and Banana Cream Lush!
It’s hotter than blazes out right now, so we’re pretty much eating ice cream morning, noon, and night. It’s my husband’s weakness, so I always have several cartons in the freezer. Not sure if that makes me an angel or an enabler!
I also make my own and have fun creating different flavors that I can’t find in the store. Like this Rum Raisin Ice Cream. No-churn is so easy, you guys!
We take it upon ourselves to eat it as fast as possible. You know, in the name of science. Before it melts. Lol.
What is no churn ice cream
With no-churn ice cream, there’s no ice cream machine needed. You can make creamy, luscious homemade ice cream in a matter of hours.
Most homemade ice cream recipes have an egg custard base, which is cooked and can be very finicky. Not the case with the no churn variety. All you need are 2 basic ingredients, a hand mixer, a few bowls, and a spatula, and you are good to go. Add in other mix-ins to vary it every time!
Ingredients for this Rum Raisin Ice Cream Recipe
The core of no churn ice cream is really just heavy whipping cream and sweetened condensed milk – that’s it! But I always add in other ingredients for variety and added flavor.
For this recipe, I added in chocolate, orange zest, dark and golden raisins, and rum – a la Rum Raisin!
How to make no churn Rum Raisin ice cream
- Place both raisins, rum, and orange zest in a small pot; bring to a boil and then reduce heat to a slight simmer; cook until liquid is cut in half, about 1-2 minutes.
- In a large bowl, whisk together the condensed milk, a tablespoon of the reduced liquid, and salt.
- In a medium bowl, beat cream with an electric mixer until stiff peaks form, about 2-3 minutes. With a rubber spatula, gently fold whipped cream into the condensed milk mixture.
- Gently fold in the raisins and chocolate.
- Transfer the mixture to a (chilled) 4 1/2 x 8 1/2-inch loaf pan. Sprinkle some extra shaved chocolate over the top. Cover tightly with plastic wrap and freeze until solid, at least 6 hours.
Does No Churn Ice Cream Taste Like Regular Ice Cream?
Not really. It’s so delicious, but definitely different. No Churn ice cream is sweeter than traditional ice cream and it definitely has the flavor of sweetened condensed milk, so if you’re not a fan of sweetened condensed milk, you probably won’t like this ice cream recipe.
Most no churn recipes call for an entire can of sweetened condensed milk, though, whereas this recipe only needs 3/4 cup. You can use the remaining amount for my Lemon Gooey Bars!
Can I make no churn ice cream without condensed milk?
I’m not sure! I’ve only made this recipe as written, so I can’t say for sure how to alter it for a dairy-free version, or if it would turn out.
Recipe Notes!
- A metal container will freeze the ice cream faster and better than a glass container.
- No churn ice cream melts a little quicker than typical custard based ice creams.
- Lower fat or lower sugar alternatives won’t deliver proper results, so don’t try to substitute.
- Chop up your mix-ins finely before adding them.
How to store this Rum Raisin Ice Cream?
This ice cream can remain frozen for up to 2 weeks. Keep the container tightly sealed to avoid freezer burn.
Other No-Churn Ice Cream recipes you might like!
- No-Churn Rocky Road Ice Cream
- No-Churn Ice Cream with Toffee and Chocolate Bits
- No-Churn Strawberry Ice Cream
Suggested Toppings
My house is never without these homemade toppings!
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
No-Churn Chocolate Rum Raisin Ice Cream
Ingredients
- 1/3 cup dark raisins
- 1/3 cup golden raisins
- 1/2 cup rum
- 1 tablespoon orange zest
- 3/4 cup sweetened condensed milk
- 1/4 teaspoon coarse salt
- 2 cups heavy whipping cream
- 1/3 cup semisweet chocolate chunks, , chopped
Instructions
- Place both raisins, rum, and orange zest in a small pot; bring to a boil and then reduce heat to a slight simmer; cook until liquid is cut in half, about 1-2 minutes.
- In a large bowl, whisk together the condensed milk, a tablespoon of the reduced liquid, and salt.
- In a medium bowl, beat cream with an electric mixer until stiff peaks form, about 2-3 minutes. With a rubber spatula, gently fold whipped cream into the condensed milk mixture.
- Gently fold in the raisins and chocolate.
- Transfer the mixture to a (chilled) 4 1/2 x 8 1/2-inch loaf pan. Sprinkle some extra shaved chocolate over the top.
- Cover tightly with plastic wrap and freeze until solid, at least 6 hours.
- Let ice cream stand at room temperature for 5-10 minutes before serving, then scoop away and enjoy!
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Just made this ice cream and hoping it will turn out. There was about two tablespoons of liquid from the raisins left after adding one tablespoon to the ice cream. I did not add it thinking it might change the consistency. Also, added raisins and they were still a bit warm.
Is the calorie count per serving, or for total recipe, thanks.
per serving
Can i use thick sour cream instead of heavy whipped cream ? It is difficult to come by in my country !
Hi Laetitia – unfortunately you need heavy cream for this recipe to turn out.
Thanks for the great recipe, thoroughly enjoyed by everyone in our household. I left the orange zest out but I’m now curious as to how those flavors would contribute so I’ll have to make it again with that included. I also really like the orange flecks in your photos.
Mouth watering delicious. Must have some…..SOON.
106? Wow, that is hot. It’s pretty muggy over here in Florida too. This ice cream looks delicious!
NOW MY SON IN LOVE & I CAN HAVE RUM RAISIN ICE CREAM WHEN “WE” WANT! NOT WHEN THE COMPANY DECIDES TO BRING IT OUT. AND THEN HARD TO FIND!!
THANK YOU SOO MUCH!!