Skip to main content
25Prep Time

Rum and raisin ice cream

About the bake

Rum and raisin ice cream is one of Britain's favourite ice cream flavour, so why restrict yourself to enjoy this on trips to the beach, keep a batch of the homemade creamy ice cream in your freezer.

25Prep Time


  1. Step 1:

    Soak the raisins in rum in a small bowl, covered, for at least 4 hours or overnight.

  2. Step 2:

    Preheat the oven to 180°C (160°C, gas mark 4)

  3. Step 3:

    Toast the almonds on a baking tray in the oven for 5 - 7 minutes. Then leave to cool.

  4. Step 4:

    Whisk the cream until softly peaking.  Sift in the icing sugar and whisk again until thick but not stiff.  Gently fold in the soaked raisins, any remaining liquid and the almonds.  Spoon into a freezer proof container.

  5. Step 5:

    Cover and freeze overnight.

  6. Step 6:

    Transfer to the refrigerator about 10 minutes before serving.

  7. Step 7:

    You can either serve this ice cream in scoops or alternatively freeze the mixture in a loaf tin and serve in slices. For an added touch, top with a few extra wine soaked raisins .


    • 150g Raisins
    • 6 tbsp Rum
    • 110g Almonds (blanched) (roughly chopped)
    • 450ml Double cream
    • 110g Unrefined golden icing sugar

Nutritional Information

per 140g
  • 617cal Energy
  • 46g Fat
  • 23g of which Saturates
  • 36g Carbohydrates
  • 36g of which Sugars
  • 6.6g Protein
  • 0.06g Salt

Great recipes and more at

Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.