Rum Raisin Ice Cream Recipe -
  • READY IN 4 hr

Rum Raisin Ice Cream

Recipe by  

"Wonderful ice cream for holidays!"

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Ingredients Edit and Save

Original recipe makes 1 quart Change Servings
  • PREP

    30 mins

    4 hrs


  1. Place raisins in a small bowl and cover with rum. Set aside.
  2. Prepare vanilla pudding mix according to package directions, using eggnog in place of the milk. Stir in the heavy cream. Chill in refrigerator until quite cold.
  3. Freeze eggnog mixture in an ice cream maker according to manufacturer's directions. Stir in drained raisins just before ice cream begins to set. When ice cream is done, pack in a container and place in the freezer for 3 hours before serving.
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Reviews More Reviews

Oct 09, 2003

Flavour was good, but texture was chunky/crumbly after freezing. I think this is because the pudding set while it was cooling in the fridge and was very thick when put into the icecream maker. Maybe try using 1/2 pkg pudding mix with regular amounts of eggnog and cream.

Dec 20, 2005

I've made this several times, and it's great!


6 Ratings

Jan 14, 2006

This is a great recipe..however, I also put a Tablespoon (or more) of rum to a quart of the 'cream'..the consistancy is a bit thinner than the ordinary 'cream', but the "mmmMMMmmmm!" factor dOes make a difference! :)

Jan 21, 2009

The recipe is delicious, but is a bit on the sweet side for me. I'm not a fan of instant vanilla pudding and the flavor comes through a bit, so I wonder if there's a better substitute - maybe a custard mix? Otherwise was an absolute hit and the taste of the rum came through wonderfully!

May 08, 2013

I think I will try it but substitute the pudding for 2 fresh egg yolks and perhaps a tablespoon more of liquid...


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  • Calories
  • 279 kcal
  • 14%
  • Carbohydrates
  • 28.6 g
  • 9%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 15.9 g
  • 24%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 218 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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