No-Churn Rum Raisin Ice Cream

Name: No-Churn Rum Raisin Ice Cream
Prep time: 11 min
Cook time: 21 min
Total time: 32 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 1/2 cup Dark Rum; 1 cup Raisins; 1 tsp Vanilla Extract; 14 oz jar Condensed Milk; 2 tablespoons Brown Sugar; 1/4 tsp Ground Cinnamon; 1/8 teaspoon Allspice; 2 cups Heavy Cream; Pinch Salt

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Dessert recipe with Jamaican flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 49 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 32 min total

1/2 cup Dark Rum
1 cup Raisins
1 tsp Vanilla Extract
14 oz jar Condensed Milk
2 tablespoons Brown Sugar
1/4 tsp Ground Cinnamon
1/8 teaspoon Allspice
2 cups Heavy Cream
Pinch Salt

Step-by-step instructions

Heat the rum in a small saucepan over medium heat until warm (do not boil). Remove from heat and stir in the raisins and vanilla extract. Let the mixture sit for at least 30 minutes. After soaking, drain off the extra rum, but keep ¼ cup of the rum and reserve it to mix into your ice cream base.
In a large bowl, whisk together the sweetened condensed milk, dark brown sugar, cinnamon, allspice, salt, and reserved rum (¼ cup). Stir until the brown sugar is fully dissolved.
In a separate bowl, whip the cold heavy cream with an electric mixer until stiff peaks form.
Gently fold the whipped cream into the condensed milk mixture until fully combined, being careful not to deflate the cream. Fold in the drained rum-soaked raisins to distribute them evenly.
Pour the mixture into a loaf pan or freezer-safe container. Smooth the top and cover with plastic wrap or an airtight lid. Freeze for at least 6 hours, or until firm.
Let the ice cream sit at room temperature for 5–10 minutes before scooping for the best texture.

Why this works on a weeknight

No-Churn Rum Raisin Ice Cream lands at about 32 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Sweet Finishes collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. No-Churn Rum Raisin Ice Cream actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🍮 Sweet Finishes Dessert Jamaican