Jamaican Rum and Raisin Ice Cream

Introduction

Jamaican Rum and Raisin Ice Cream is a classic Caribbean dessert known for its deep, bold flavors and rich, creamy texture. Infused with real Jamaican rum and loaded with juicy, rum-soaked raisins, this ice cream delivers both comfort and nostalgia. It’s smooth, indulgent, and full of character—exactly what you’d expect from a dessert rooted in Jamaican tradition.

Best of all, this recipe can be made without an ice cream machine. With just a few ingredients, you’ll have a luxurious homemade ice cream that tastes like it came straight from a Jamaican ice cream parlor.

History & Cultural Significance

Rum and raisin ice cream holds a special place in Jamaican households. Traditionally enjoyed on Sundays after a hearty meal, it is also famously sold at local institutions such as Devon House I-Scream, which helped make this flavor internationally recognized.

The dessert reflects Jamaica’s history of rum production and the global trade that introduced raisins to the island. Today, it remains a proud symbol of Jamaican culinary identity.

Why This Recipe Works

• Authentic flavor: Made with real Jamaican rum, not artificial essence.
• Perfect texture: Raisins are soaked for maximum flavor and softness.
• Flexible methods: Includes both no-churn and custard-based options.
• Rich and creamy: A balanced base that stays scoopable.

Ingredients

• Raisins: Sweet, chewy, and infused with rum.
• Jamaican rum: Adds warmth, depth, and prevents icy texture.
• Heavy whipping cream: Creates a smooth, rich base.
• Condensed milk (regular or coconut): Sweetens and softens the texture.
• Vanilla, almond, and rum extracts: Enhance aroma and flavor.
• Spices: Nutmeg or cinnamon for warmth.

How to Make Rum and Raisin Ice Cream

No-Churn Method

1. Soak the Raisins

Place 1 cup of raisins in a bowl and cover with 1 cup Jamaican rum. Soak overnight or for at least 4 hours.

2. Whip the Cream

Whip 2 cups of heavy cream until stiff peaks form.

3. Prepare the Base

Mix 1 can (14 oz) sweetened condensed milk with vanilla extract and a pinch of nutmeg or cinnamon.

4. Combine

Gently fold the whipped cream into the condensed milk mixture. Add the soaked raisins and 2–3 tablespoons of the rum.

5. Freeze

Transfer to a loaf pan, cover tightly, and freeze for at least 6 hours or overnight.

Custard-Based Method (Churn)

1. Prepare the Custard

Whisk egg yolks with sugar until pale. Heat milk and cream until steaming, then slowly temper the eggs. Cook until thick enough to coat a spoon, then strain and cool.

2. Add Flavor & Churn

Add vanilla, spices, and soaked raisins with rum. Chill fully, churn according to your ice cream machine, then freeze until firm.

Tips for Best Results

• Always soak the raisins for maximum flavor.
• Use quality Jamaican rum for authenticity.
• A pinch of salt enhances sweetness and rum notes.
• Too much alcohol can prevent freezing—use moderately.

Frequently Asked Questions

Is this ice cream alcoholic?

Yes. It contains real rum, and the alcohol is not fully cooked off.

Can I make a dairy-free version?

Yes. Coconut cream and plant-based condensed milk work well.

What rum is best?

Authentic Jamaican rums such as Wray & Nephew or Appleton Estate are ideal.

Final Thoughts

Jamaican Rum and Raisin Ice Cream is more than a dessert—it’s a cultural experience. Rich, creamy, and unapologetically bold, it captures the spirit of the Caribbean in every bite. Whether made for family gatherings or special occasions, it’s a timeless favorite worth mastering.