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Rum and Raisin Ice cream
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5 from 1 vote

5 Ingredients: Rum and Raisin Ice-Cream

This might be the best homemade Rum and Raisin ice cream you will ever have - made with 5 simple ingredients. Pre-freezing of bowl required, plus extra 2 hours freezing time once the ice-cream is churned. Makes about 0.9L / 1.5 pints. ***As featured in THE WHOLESOME COOK cookbook.***
Prep Time40 mins
Cook Time5 mins
Total Time45 mins


  • 3/4 cup raisins
  • 1/4 cup dark sweet rum (I used Bundaberg rum)
  • 2 cups full cream milk
  • 1 cup thickened cream
  • 1/4 cup maple syrup


  • Freeze your ice-cream maker bowl for at least 12 hours, or as indicated by manufacturer's instructions.
  • Place raisins and dark sweet rum in a small saucepan and bring to a boil over low heat. Take off the heat, transfer to a small bowl and allow to cool.
  • In a large bowl whisk together milk, thickened cream and maple syrup until blended.
  • Pour mixture into your ice-cream maker and churn for 20 minutes. Add cooled rum and raisins,. Churn for another 10 minutes or until the mixture is thick and resembles soft-serve ice-cream.
  • Transfer to a freezer-safe dish, cover and freeze for at least 2 hours.
  • Thaw out for 5 minutes before serving.
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