Dessert
•Spiced Dark Rum and Brown Sugar No-Churn Ice Cream
Total Time
25 min
Servings
8 people
Level
easy
Rating
(1)
Spiced Dark Rum and Brown Sugar No-Churn Ice Cream
This decadent no-churn ice cream elevates the classic rum raisin flavor with a hint of warm cinnamon and rich brown sugar. Using dark rum adds a deep, molasses-like sweetness that pairs perfectly with the creamy texture, all without needing an ice cream machine.
Ingredients
0.75 cup raisins
0.5 cup dark rum
2 cups heavy whipping cream, cold
14 oz sweetened condensed milk
2 tbsp brown sugar, packed
1 tsp vanilla extract
0.5 tsp ground cinnamon
0.25 tsp sea salt
Instructions
- 1
Combine the raisins and dark rum in a small microwave-safe bowl. Microwave for 45 to 60 seconds until hot, then cover and let sit for at least 15 minutes to allow the raisins to plump and absorb the liquor.
- 2
In a large mixing bowl, whip the cold heavy whipping cream using a hand mixer or stand mixer until stiff peaks form.
- 3
In a separate medium bowl, whisk together the sweetened condensed milk, brown sugar, vanilla extract, cinnamon, and sea salt until fully combined and the sugar has dissolved.
- 4
Drain the raisins, but pour any remaining unabsorbed liquid rum directly into the condensed milk mixture. Stir well.
- 5
Gently fold the whipped cream into the condensed milk mixture using a rubber spatula. Fold slowly to keep the mixture airy until no yellow streaks remain.
- 6
Add the plumped raisins to the bowl and gently fold them in to distribute evenly.
- 7
Pour the mixture into a 9x5 inch loaf pan or a freezer-safe container. Smooth the top with a spatula.
- 8
Cover the container tightly with plastic wrap or a lid and freeze for at least 6 hours, or overnight, until firm enough to scoop.
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