Easy Rum Raisin Ice Cream

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"DELICIOUS for Chinese New Year party."
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8 h 55 m servings 165 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 165 kcal
  • 8%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 53 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Place the raisins in a small bowl, pour on the rum, cover with plastic wrap, and allow the raisins to steep overnight.
  2. The next day, remove ice cream from freezer and allow to stand at room temperature until the ice cream is softened but not melting, about 15 minutes. Scoop the ice cream into a large bowl, and stir in the rum-soaked raisins, any extra rum in the bowl, and nutmeg until the ice cream is well mixed. The rum will soften the ice cream and make mixing easier.
  3. Pack the flavored ice cream back into the carton and refreeze until needed, at least 1/2 hour.



This was very easy to make and delicious. I did chop the raisans into smaller pieces. The alcohol does change the consistency of the ice cream but it's still very good. Next time I make this,...