Rum Raisin Ice Cream

Prep Time
Cook Time
Ready In

"This is out of my Gourmet's Weekend cookbook. Cook time does not include chill time. I used the dark raisins..."

Original recipe yields 6 servings


  • Serving Size: 1 (81 g)
  • Calories 201.5
  • Total Fat - 5 g
  • Saturated Fat - 3 g
  • Cholesterol - 19.4 mg
  • Sodium - 39.3 mg
  • Total Carbohydrate - 39.5 g
  • Dietary Fiber - 1.8 g
  • Sugars - 31 g
  • Protein - 2.7 g
  • Calcium - 76.8 mg
  • Iron - 0.7 mg
  • Vitamin C - 1.1 mg
  • Thiamin - 0.1 mg

Step 1

In a saucepan simmer rum with cinnamon and raisins, stirring, until raisins are plumped, about 2 minutes, and cool slightly. In a large bowl whisk raisins and rum extract into ice cream or frozen yogurt until combined. Freeze ice cream or frozen yogurt in a freezer container at least 2 hours and up to 1 week.

Tips & Variations

No special items needed.



This was excellent! And I agree with another reviewer who stated it was better than any Rum Raisin Ice Cream sold in grocery stores. And it's so easy to make! The touch of cinnamon added such a wonderful depth of flavor to the ice cream. I'm really glad I discovered this recipe, it will certainly be a favorite summertime treat. Thank you for sharing your recipe, TeresaS. We loved it!

review by:
(18 Jul 2021)


This is much better than store-bought rum raisin ice cream! And how easy was that? The hardest part was waiting for the ice cream to refreeze before trying it! Like you, I also used the dark raisins because it's what was in the pantry. We will definitely be making this often - thanks for posting this keeper of a recipe!

review by:
(30 Nov 2019)