MISC RECIPES - Ice Cream/Juices/Drinks

No-Churn Rum Raisin Ice Cream

July 20, 2017 | Recipe by Bake with Paws

My hubby loves Rum Raisin Ice Cream but it has been a few years since the large ice cream chains like Baskin Robbins and Haagen Daz stopped bringing this flavour to Malaysia. Whenever he can find this flavour at any other stores, he will have it.  Lately, I have been seeing a lot of no-churn ice cream recipes online.  I tried this recipe from Whipped Up with some modifications and it turned out to be quite good.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.  Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

Recipe - No-Churn Rum Raisin Ice Cream


250 ml heavy whipping cream
120g sweetened condensed milk (Use ½ can or 196g if you like sweeter)
1/4 teaspoon vanilla
Pinch of salt
120g raisins
100ml rum

  1. Soak raisins with rum in an airtight container one night before.
  2. Use a stand or hand mixer whisk the heavy whipping cream until firm peaks at medium high speed (be careful do not over beat as the cream will become curdle or separated)
  3. In a big bowl, mix the condensed milk, vanilla extract, salt and soaked raisin and balance of rum until well combined.
  4. Gently fold in the whipped cream with a spatula.
  5. Pour the mixture into a freezer container or a loaf tin, cover and freeze at least 6 hours to overnight before serving.


  1. can i use whipping cream instead of heavy whipping cream. will it cause any impact on the end product. please advise. thank you.

    1. Hi there,

      Thank you for dropping by and asking. Yes, of course. The heavy whipping cream/heavy cream contains more fat and it will whip better and hold it's shape longer than whipping cream.
      If you have ice cream machine, I will recommend you to try the below link as less sweeter compare with this recipe.




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