Skip to navigation Skip to content
Rum and Raisin ice cream WEB

Rum and raisin ice cream

Read reviews
5 stars based on 1 ratings

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.

Key Information

  • Prep:
  • Bake:
  • Serves:6
  • Skill level:easy

Membership sign up

Membership-sign-up[1] Sign up


  • 150g 5⅜ oz Raisins
  • 6tbsp 6tbsp Rum
  • 110g 4 oz Almonds (blanched) roughly chopped
  • 450ml 15¼ fl oz Double cream
  • 110g 4 oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

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

    Ingredients for this step

    • 150g 5⅜ oz Raisins
    • 6tbsp 6tbsp Rum
  2. Classic mode Step 2

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

  3. Classic mode Step 3

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

  4. Classic mode 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.

    Ingredients for this step

  5. Classic mode Step 5

    Cover and freeze overnight.

  6. Classic mode Step 6

    Transfer to the refrigerator about 10 minutes before serving.

  7. Classic mode 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 .