Kitchen notes · a little help before you start
No-Churn Chocolate Rum Raisin Ice Cream
No-Churn Chocolate Rum Raisin Ice Cream is made with dark raisins, golden raisins, and heavy whipping cream.
- Prep
- 15 min
- Total
- 375 min
- Original yield
- Serves 8
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Desserts
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Check when to cover
Follow the covered and uncovered stages in their stated order.
2. Watch the whipping texture
Use the texture check in the whipping instruction.
3. Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
Get to know the ingredients
dark raisins
In the method: Place both raisins, rum, and orange zest in a small pot; bring to a boil and then reduce heat to a slight simmer; cook until liquid is cut in half, about 1-2 minutes.
golden raisins
In the method: Place both raisins, rum, and orange zest in a small pot; bring to a boil and then reduce heat to a slight simmer; cook until liquid is cut in half, about 1-2 minutes.
rum
In the method: Place both raisins, rum, and orange zest in a small pot; bring to a boil and then reduce heat to a slight simmer; cook until liquid is cut in half, about 1-2 minutes.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1/3 cup dark raisinsIngredient note
Source: 1/3 cup golden raisinsIngredient note
Source: 1/2 cup rumIngredient note
Source: 1 tablespoon orange zestIngredient note
Source: 3/4 cup sweetened condensed milkIngredient note
Source: 1/4 teaspoon coarse saltIngredient note
Source: 2 cups heavy whipping creamIngredient note
Source: 1/3 cup semisweet chocolate chunks (, chopped)
How to make it
0 of 7 steps completeMake room for No-Churn Chocolate Rum Raisin Ice Cream
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Let ice cream stand at room temperature for 5-10 minutes before serving, then scoop away and enjoy!
A little more help as you go
Keep the simmering stage
Follow the simmering heat, timing and finish checks that are given.
Prepare for the next step
Have the next addition ready when the mixture reaches the boil described.
Fold at the stated step
Keep the folding step in the mixing sequence.
A few questions you might have
What should I prepare first?
Set out the pot. Start with this step: Place both raisins, rum, and orange zest in a small pot; bring to a boil and then reduce heat to a slight simmer; cook until liquid is cut in half, about 1-2 minutes.
Which preparation step should I plan for?
Follow the covered and uncovered stages in their stated order.
What happens at the end?
Let ice cream stand at room temperature for 5-10 minutes before serving, then scoop away and enjoy!
Is there another preparation step to plan for?
Follow the simmering heat, timing and finish checks that are given.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: bellyfull.net. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
