Rich, velvety, and packed with warmth from dark rum and plump raisins, Jamaican Rum Raisin Ice Cream is more than just a frozen dessert — it’s a tropical indulgence with history and soul. Popular across the Caribbean and beyond, this creamy ice cream combines luscious vanilla custard with boozy-soaked raisins for a grown-up treat that’s both nostalgic and exotic.
Whether you’ve had it on the beaches of Jamaica or are discovering it for the first time, this is a must-try recipe for anyone who loves layered flavors and homemade ice cream with personality. It’s perfect for hot summer days, dinner parties, or any time you want to impress your guests with something unique.
What Is Rum Raisin Ice Cream?
Rum Raisin Ice Cream is a classic dessert known for its bold combination of sweet raisins soaked in dark rum swirled into a creamy vanilla ice cream base. The Jamaican version is especially famous because of the island’s high-quality aged rums, which add depth and complexity to the flavor.
The dessert’s origins are believed to be European, but it gained massive popularity throughout the Caribbean, especially in Jamaica, where it’s often made from scratch with local ingredients.
Why You’ll Love This Ice Cream
✅ Rich, ultra-creamy texture
✅ Bursting with sweet, rum-soaked raisins
✅ Unique and sophisticated flavor profile
✅ Great for adult dinner parties or holiday tables
✅ Easy to make with or without an ice cream maker
Recommended Kitchen Tools
- Medium saucepan
- Whisk
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Fine-mesh strainer
- Mixing bowls
- Ice cream maker (optional but preferred)
- Airtight container for freezing
Ingredients
For the Rum Raisins:
- ¾ cup dark Jamaican rum (e.g., Appleton Estate)
- 1 cup raisins
- 1 tbsp brown sugar (optional, for extra syrup)
For the Ice Cream Base:
- 2 cups (500 ml) heavy cream
- 1 cup (250 ml) whole milk
- ¾ cup granulated sugar
- 4 large egg yolks
- 1 tsp vanilla extract
- Pinch of salt
Preparation
Step 1: Soak the Raisins
- In a small bowl or jar, combine raisins, rum, and brown sugar (if using).
- Let sit at room temperature for at least 2 hours, preferably overnight.
- The raisins will absorb the rum and become plump and flavorful.
Tip: Store in the fridge if soaking for longer periods. You can also gently warm the mixture to speed up absorption if you’re short on time.
Step 2: Make the Custard Base
- In a saucepan over medium heat, combine the milk, cream, and half of the sugar. Stir until warm (not boiling).
- In a separate bowl, whisk the egg yolks and remaining sugar until pale and fluffy.
- Slowly pour a small amount of the warm milk mixture into the yolks to temper them (so they don’t scramble).
- Gradually whisk the tempered yolks back into the saucepan.
- Cook on medium-low, stirring constantly, until the custard thickens and coats the back of a spoon (about 170–175°F / 77–80°C).
- Remove from heat and stir in vanilla extract and a pinch of salt.
Step 3: Chill the Mixture
- Strain the custard through a fine-mesh sieve into a clean bowl to remove any curdled bits.
- Let it cool slightly, then cover and refrigerate for at least 4 hours or overnight. The base must be thoroughly chilled before churning.
Step 4: Churn the Ice Cream
- Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
- Once it reaches a soft-serve consistency, fold in the rum-soaked raisins, including some (but not all) of the leftover rum.
- Transfer the mixture to a freezer-safe container, cover, and freeze for 4–6 hours until firm.
No ice cream maker? Pour into a shallow dish, freeze for 1 hour, then stir vigorously. Repeat every 30 minutes for 3–4 hours.
Tips for Success
- Use good quality dark rum – Aged Jamaican rum adds incredible flavor.
- Soak raisins well – Don’t rush this step! The longer they soak, the better.
- Avoid overcooking custard – Keep the heat low and stir constantly to avoid scrambling.
- Chill thoroughly – A cold base ensures the ice cream churns to the right consistency.
- Adjust sweetness – Taste your base before freezing and adjust sugar if needed.
Flavor Variations
🍫 Chocolate Swirl
Drizzle in a warm chocolate ganache as you layer the ice cream into the container.
🍦 Rum Raisin Gelato Style
Use more milk and less cream for a lighter, Italian-style texture.
🥥 Coconut Rum Twist
Replace half of the cream with coconut milk for a tropical flavor.
🍌 Banana Rum Raisin
Mash in a ripe banana for a banana bread-inspired variation.
Make It Fit Your Diet
🥛 Dairy-Free
- Replace heavy cream and milk with full-fat coconut milk and oat milk.
- Use dairy-free condensed milk if you want a sweeter version.
🥚 Egg-Free
- Omit egg yolks and use cornstarch (2 tbsp dissolved in cold milk) to thicken the base.
- Result will be lighter but still creamy.
🌾 Gluten-Free
This recipe is naturally gluten-free — just ensure your rum and any added toppings are certified GF.
Serving Suggestions
- Scoop over warm bread pudding or pound cake
- Drizzle with caramel sauce
- Serve in waffle cones or ice cream cookie sandwiches
- Pair with a small glass of rum for a grown-up dessert duo
- Top with toasted coconut flakes, chopped nuts, or shaved chocolate
Storage Tips
- Store in an airtight, freezer-safe container
- Place plastic wrap or parchment directly on the surface to prevent ice crystals
- Best enjoyed within 2–3 weeks for optimal flavor and texture
FAQs
Can I make this without alcohol?
Yes! Soak raisins in rum extract with water or apple juice for a kid-friendly version.
Is it safe to eat rum in ice cream?
Yes, especially since most of the alcohol is absorbed into the raisins. However, it still contains trace amounts of alcohol, so it’s best enjoyed by adults.
How do I make it extra creamy?
Add 1 tbsp of corn syrup or a small amount of cream cheese to your base to prevent ice crystals.
Can I use golden raisins?
Absolutely! They offer a slightly different sweetness but work beautifully.
Conclusion
Jamaican Rum Raisin Ice Cream is more than just a frozen treat — it’s a celebration of bold flavor, rich tradition, and irresistible texture. Whether you serve it solo in a dish or use it as part of a more elaborate dessert spread, this tropical-inspired ice cream never fails to impress.
With simple ingredients, a little patience, and the right rum, you can bring the Caribbean into your kitchen one scoop at a time.
