If you’ve ever had a scoop of Jamaican rum raisin ice cream, you know it’s not your average dessert. Creamy vanilla custard, warm island spices, and raisins plumped up in dark rum come together in a flavor that’s both nostalgic and luxuriously grown-up.
It’s one of those recipes that feels like a vacation in a bowl — tropical, indulgent, and just the right amount of sweet.
This homemade version brings the authentic taste of the Caribbean right to your freezer. Whether you remember this from childhood summers or you’re trying it for the first time, get ready to fall in love with this unforgettable ice cream.
Why You’ll Love This Recipe
This isn’t just a vanilla base with a splash of rum. The raisins are soaked until plump and juicy, and the custard is infused with real cream, egg yolks, and just enough spice to highlight the rum’s depth. It’s rich, bold, and silky smooth, and unlike any other ice cream you’ve had.
It’s also a fun weekend project. With or without an ice cream machine, this treat is totally worth the effort, and your freezer will thank you for it.
What You’ll Need
For the Rum Raisins:
- ¾ cup raisins
- ½ cup dark rum (like Myers’s or Appleton)
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- Pinch of salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional, traditional Jamaican touch)
Pro Tips
- Soak the raisins overnight if you can — they get super plump and flavorful.
- Temper your egg yolks slowly to avoid scrambling when making the custard.
- Use dark Jamaican rum for the deepest, richest flavor.
- Chill the custard fully before churning — it makes for smoother ice cream.
- Add some of the leftover rum to the base for an extra kick (just a tablespoon — too much alcohol prevents freezing).
Tools You’ll Need
- Medium saucepan
- Whisk
- Small bowl for eggs
- Fine mesh strainer
- Ice cream machine (or loaf pan for no-churn)
- Airtight container for freezing
- Spatula
Substitutions and Variations
- No alcohol: Use rum extract and soak the raisins in hot water or apple juice.
- No ice cream machine? Use the no-churn method with whipped cream and condensed milk (see below).
- Add-ins: Toasted coconut, chopped nuts, or chocolate shavings.
- Extra spice: Add a pinch of nutmeg for a festive twist.
- Dairy-free: Use full-fat coconut milk and a plant-based condensed milk alternative.
Make Ahead Tips
Soak the raisins up to 3 days ahead — the longer they soak, the better.
The custard base can also be made a day before churning. Store it in the fridge until completely chilled. The finished ice cream lasts up to 2 weeks in the freezer (if you can resist that long!).
Instructions
1. Soak the Raisins
Place raisins in a small bowl or jar. Pour rum over them and cover. Let soak for at least 4 hours, or overnight for best flavor.
2. Make the Custard Base
In a saucepan, heat the milk, cream, sugar, salt, and cinnamon (if using) over medium heat until just steaming — do not boil.
3. Temper the Egg Yolks
In a separate bowl, whisk the egg yolks. Slowly pour in about ½ cup of the hot cream mixture, whisking constantly to temper. Then slowly whisk the yolk mixture back into the pot.
4. Cook and Strain the Custard
Return the pot to the heat and cook, stirring constantly, until thickened slightly (about 170–175°F or coats the back of a spoon). Remove from heat, stir in vanilla, and strain into a bowl to remove any bits. Chill completely in the fridge.
5. Churn and Add Raisins
Churn the chilled custard in your ice cream maker according to the manufacturer’s instructions. In the last 5 minutes, add drained raisins (reserve 1–2 tablespoons of rum if you like for added flavor).
6. Freeze and Serve
Transfer ice cream to a container and freeze for 3–4 hours until firm. Scoop and enjoy with extra raisins or a drizzle of rum on top.
Leftovers and Storage
Store ice cream in an airtight container in the freezer for up to 2 weeks.
Press a piece of parchment or plastic wrap directly on the surface before sealing to prevent ice crystals. Let sit at room temp for 5–10 minutes before scooping.
Recipe FAQs
Q: Can I make this without an ice cream maker?
Yes! Whip 2 cups cold heavy cream to soft peaks. Fold in a chilled mixture of 1 can sweetened condensed milk, vanilla, and soaked raisins. Freeze in a loaf pan for 6+ hours.
Q: What type of rum works best?
A good quality dark Jamaican rum (like Appleton or Myers’s) adds warmth and depth. Avoid light or spiced rum.
Q: Can kids eat this?
If the alcohol is cooked out or soaked raisins are drained well, small portions are generally fine. But for strict alcohol-free versions, use rum extract.
Q: Can I use golden raisins?
Yes! They’re milder in flavor and give a slightly different texture — equally delicious.
A Caribbean Classic You Can Make at Home
This Jamaican rum raisin ice cream recipe is bold, creamy, and totally unforgettable.
Whether it’s for a tropical-themed dinner, a weekend dessert treat, or just because you love a nostalgic scoop with a grown-up twist, this recipe delivers every time.
Try it, love it, and don’t forget to come back and leave a comment! I’d love to hear how it turned out and if it brought a little sunshine into your kitchen.