Rum and Raisin Ice Cream

    1 day 30 minutes

    Delicious for a party. Turn a boring ice cream into special ice cream.

    3 people made this

    Serves: 8 

    • 1/4 cup (30g) raisins
    • 1/4 cup (60ml) dark rum
    • 1 litre vanilla ice cream
    • 1 pinch ground nutmeg

    Preparation:10min  ›  Cook:20min  ›  Extra time:1day freezing  ›  Ready in:1day30min 

    1. Place the raisins in a small bowl then pour on the rum; cover with plastic wrap and allow the raisins to steep overnight.
    2. The next day remove ice cream from freezer and allow to stand at room temperature until the ice cream is softened but not melting; about 15 minutes. Scoop the ice cream into a large bowl and stir in the rum-soaked raisins, any extra rum in the bowl and nutmeg until the ice cream is well mixed. The rum will soften the ice cream and make mixing easier.
    3. Pack the flavoured ice cream back into the container and refreeze until needed; at least 1/2 hour.

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    Reviews and Ratings
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    Reviews in English (2)


    This was very easy to make and delicious. I did chop the raisans into smaller pieces. The alcohol does change the consistency of the ice cream but it's still very good. Next time I make this, I may puree the raisans with the rum and then add to the ice cream.  -  24 Mar 2010  (Review from Allrecipes USA and Canada)


    Really an easy and great recipe. My husband is the rum raisin expert and gave this 5 stars. I had never had it before and liked it well enough. I used homemade vanilla ice cream and just added the soaked raisins (I gave them a whirl in my food processor first) and only half the rum with the ice cream during the last five minutes in the churn. After 24 hours in the freezer I left it on the counter for about 5 minutes and it was super soft thanks to the alcohol. Thank you very much for the recipe.  -  05 Dec 2015  (Review from Allrecipes USA and Canada)