Authentic No-Churn Jamaican Rum & Raisin Ice Cream
A classic and one of the most popular flavors of ice cream in Jamaica for a reason! This frozen treat combines a rich and creamy texture with plump sweet raisins and a smooth, full-bodied dark rum. Not only that but you don’t need an ice cream maker and it’s ready to enjoy in 7 minutes or less!
This Jamaican rum & raisin ice cream recipe uses Appleton Estate’s 12 year old rum. It’s a dark rum, aged in Jamaica and with its’ notes of vanilla and molasses it blends seamlessly with the natural sweetness of the raisins and the boozy richness lingers throughout the ice cream. The darker the rum, essentially the deeper the flavor of the rum and these tend to be perfect for desserts! If you have access to an older aged rum I 100% suggest using it but since older typically translates translates to more expensive, any dark rum will do for this recipe.
In lieu of a an ice cream maker we will shake our ice cream mixture in a bag contained within another filled with ice and use a higher proportion of heavy whipping cream compared to a traditionally churned ice cream. This allows us to basically freeze our ice cream while the cream “whips” as we shake the bag – resulting in our luxurious tasting ice cream!
And that’s it! This recipe is basically dummy proof – you’re only 2 sturdy zip lock bags and some elbow grease away from a smooth and velvety rum & raisin ice cream!
Equipment
- 2 gallon zip lock bags
- 1 small bowl
Ingredients
Ice Cream
- 2 1/3 cups heavy whipping cream cold
- 1 1/3 cup whole milk cold
- 1/4 cup dark rum
- 3/4 cup raisins
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
For Ziplock Bag
- 5 cups ice cubes
- 5 TBSP salt
Instructions
- Add raisins, dark rum & salt to a bowl and let soak.
- To a zip lock bag add heavy cream, milk & brown sugar. Close the bag and gently agitate until sugar is dissolved and evenly distributed (with brown sugar you should be able to see if it has settled in one section)
- Add the raisins, dark rum & salt mixture to the ziplock bag from step 2. Seal the bag ensuring to get out as much air as possible so it fits in our second bag easily.
- Prepare our make shift ice cream maker by adding ice to the second zip lock bag and then adding our 5 TBSP of salt.
- Insert the ziplock bag with our ice cream mixture into the second zip lock with ice. Move the ice around if necessary so that there is an even amount of ice on either side of the bag then seal
- Shake your bag vigorously for 6-7 minutes until your ice cream mixture has turned to ice cream! I like to wrap the bag in a dish towel since it gets really cold.
- Enjoy immediately or freeze and share later!
