Jamaican Rum and Raisin Ice Cream
Jamaican Rum and Raisin Ice Cream is a rich, velvety frozen dessert infused with dark Jamaican rum and plump, juicy raisins. It’s a Caribbean staple that embodies the island’s love for bold flavors, creamy textures, and of course—Wray & Nephew Overproof Rum or other Jamaican rums like Appleton Estate. It’s creamy, boozy, and nostalgic. For many it’s the second runner-up to Grape Nut Ice Cream. With only a few ingredients you’ll have delicious ice cream without an ice cream machine. No churning is required.
History and Cultural Significance
Rum and raisin ice cream has long been a beloved dessert in Jamaican households. It’s often enjoyed on Sundays after a hearty dinner. People also purchase it from local ice cream parlors like Devon House I-Scream, which is world-renowned for this specific flavor.
The dessert draws from Jamaica’s colonial past—where rum production thrived—and the global introduction of raisins via trade routes. These ingredients are lovingly mixed into a frozen treat now part of the Jamaican culinary identity.
Why This Recipe Works
- Authentic Jamaican flavor: Uses real Jamaican rum, not imitation essence.
- Plump raisins: Soaked overnight for the best texture and taste.
- You don’t need an ice cream maker needed: Includes both churn and no-churn methods.
- Rich custard base: Ensures creamy, scoopable ice cream every time.
Ingredients are in Rum and Raisin Ice Cream?
- Raisins– Offer sweet, chewy texture and soak up rum flavor.
- Jamaican Rum- Adds deep, warm, boozy flavor and prevents ice cream from freezing rock solid.
- Heavy whipping cream – Forms the creamy, luscious base of the ice cream.
- Vanilla, Almond & Rum Extract – Adds a soft floral note to round out flavors.
- Coconut Condensed Milk ( or regular condescend milk)- Adds sweetness and a smooth texture.
How To Make Rum And Raisin Ice Cream
For No-Churn Method
Soak the Raisins
- Place 1 cup of raisins in a small bowl.
- Add 1cup of Jamaican rum.
- Soak overnight (or at least 4 hours) for best results.
Whip the Cream
- In a large bowl, whip 2 cups of heavy cream until stiff peaks form.
Combine Base
- In another bowl, mix 1 can (14 oz) sweetened condensed milk, 1 tsp vanilla extract, and a pinch of nutmeg or cinnamon.
Fold and Mix
- Gently fold the whipped cream into the condensed milk mixture.
- Add soaked raisins and about 2–3 tablespoons of the leftover rum (to taste).
Freeze
- Pour mixture into a loaf pan or airtight container.
- Cover with plastic wrap and freeze for at least 6 hours or overnight.
For Custard-Based Method (Churn)
Soak the Raisins
- Same as above.
Make the Custard
- Whisk 4 egg yolks with ¾ cup sugar until pale.
- In a saucepan, heat 2 cups whole milk and 1 cup heavy cream until just steaming.
- Slowly pour hot milk into egg mixture while whisking (tempering).
- Return to heat and stir until thick enough to coat the back of a spoon.
- Strain through sieve and let cool.
Add Flavor
- Stir in vanilla, nutmeg, and soaked raisins with rum.
- Chill completely.
Churn
- Pour into your ice cream maker and churn as per manufacturer’s instructions.
- Transfer to container and freeze 4 hours or overnight.
Tips for the Best Homemade Ice Cream
Don’t skip soaking the raisins! It enhances flavor and texture.
Use high-quality rum. Avoid cheap imitations or rum flavoring.
Freeze in a metal container. It speeds up freezing and gives a smoother texture.
Add a pinch of salt. It balances the sweetness and enhances the rum flavor.
For stronger rum flavor, add more rum just before freezing, but not too much—it will affect freezing consistency.
Frequently Asked Questions
Is Jamaican Rum and Raisin Ice Cream alcoholic?
Yes, it contains real rum. The alcohol is not fully cooked off, so it may not be suitable for children or those avoiding alcohol.
Is Rum And Raisin Ice Cream Jamaican?
Rum and raisin ice cream is a Jamaican dessert. Although it originated in Jamaica rum and raisin ice cream are enjoyed and loved throughout the Caribbean.
Does rum and raisin ice cream have rum?
Rum and Raisin Ice Cream is not just a name it has actual rum in it. We soak our raisin in Wray and Nephew White Rum and Taylor Port Wine. If you’re making it for kids soaking your raisins in white rum and water would be best.
Can I use non-dairy milk or cream?
Yes! You can substitute coconut cream and almond milk for a dairy free version. Just note the texture is slightly different.
What type of rum is best?
Authentic Jamaican dark rum like Wray & Nephew, Appleton Estate, or Myers’s Rum are top choices for that iconic flavor.
Can I use an ice cream maker?
Absolutely. A custard base churned in an ice cream machine will give you the creamiest texture possible.
How much alcohol can you put in ice cream?
Too much alcohol can prevent ice cream from freezing at all. To one and a half tablespoons of 80-proof alcohol for every quart of ice cream base.
What flavor is rum raisin ice cream? What do rum and raisin taste like?
Rum and Raisin have a vanilla flavor but when you bite into the raisins you get that full strength of rum, which a lot of people are not prepared for. And some people don’t like the taste of alcohol in their ice cream.
How Do I Substitute Condensed Milk For Ice Cream?
If you do not want to make your homemade ice cream with condensed milk, then simply replace the condensed milk with the vegan option coconut condensed milk which is what we used. Or you can use Cashew or Almond milk.
Love Jamaican Recipes?
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📌 Check out more authentic Jamaican recipes on Jerk Tavern
🍦 Try pairing this dessert with our famous Jamaican Sorrel Drink or Coconut Toto!
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Jamaican Rum and Raisin Ice Cream
Ingredients
Soak Raisins
- 1 cup Raisins
- ½ cup white rum
- ½ cup dark rum
Ice cream ingredients
- 3 Cups Heavy whipping cream
- ½ tbsp cinnamon
- 1 tsp nutmeg
- 1 tbsp Vanilla
- 1 can Coconut Condensed Milk or regular condescend milk
- 5 drops Almond Extract optional
- 5 drops Rum Extract optional
Instructions
For No-Churn Method
- Step 1: Soak the Raisins
- Place 1 cup of raisins in a small bowl.
- Add ½ cup of Jamaican rum.
- Let soak overnight (or at least 4 hours) for best results.
- Step 2: Whip the Cream
- In a large bowl, whip 2 cups of heavy cream until stiff peaks form.
- Step 3: Combine Base
- In another bowl, mix 1 can (14 oz) sweetened condensed milk, 1 tsp vanilla extract, and a pinch of nutmeg and cinnamon.
- Step 4: Fold and Mix
- Gently fold the whipped cream into the condensed milk mixture.
- Add soaked raisins and about 2–3 tablespoons of the leftover rum (to taste).
- Step 5: Freeze
- Pour mixture into a loaf pan or airtight container.
- Cover with plastic wrap and freeze for at least 6 hours or overnight.
For Custard-Based Method (Churn)
- Step 1: Soak the Raisins
- Same as above.
- Step 2: Make the Custard
- Whisk 4 egg yolks with ¾ cup sugar until pale.
- In a saucepan, heat 2 cups whole milk and 1 cup heavy cream until just steaming.
- Slowly pour hot milk into egg mixture while whisking (tempering).
- Return to heat and stir until thick enough to coat the back of a spoon.
- Strain through sieve and let cool.
- Step 3: Add Flavor
- Stir in vanilla, nutmeg, and soaked raisins with rum.
- Chill completely.
- Step 4: Churn
- Pour into your ice cream maker and churn as per manufacturer’s instructions.
- Transfer to container and freeze 4 hours or overnight.
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