Rum Raisin Pineapple Ice Cream
Rum Raisin Pineapple Ice Cream – no churning required. This tropical ice cream is so creamy, dreamy and easy; it will make you dream of the Islands – get excited!
I remember a period in my life, when I lost my waitressing job (broke college years). I was devastated; summer was my ka-ching time, no school just work. So this is what I did; got up in the morning, go out job hunting, fill out applications and the best part was getting a pint of ice cream on my way home. As soon as I got home I would eat it like there was no tomorrow.
Calories? Are you kidding me, I did not even think of calories! It tasted so good, grabbing a spoon and just eating right out of the container. Gosh! It was the highlight of my day. You are going to want to do that with this ice cream. This went on for about 2 weeks…maybe 3 until I got a job, thank God! To tell you the truth, it was bitter sweet for me.
Making ice cream always takes me back to that period in my life. I would have never stopped, if I knew about this method.This only takes 10 minutes to put together and you don’t even need a mixer, you fold in the condensed milk, with the whipped cream, add raisins, pineapple and flavoring – place in a loaf pan, let the freezer do it’s thing and voila! ice cream. It’s that easy, the hardest part is waiting. And did I tell you it is quite adaptable too! Oh yes, I went with some of my favorite combinations.
Don’t like this combination? No problem. Leave out the raisins, pineapple and add chocolate and vanilla (my son’s favorite) Enjoy!
Watch How To Make It
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Rum Raisin Ice Cream
Ingredients
- 4 cups whipped cream (2 cups heavy cream)
- 1 14 oz can Condensed milk
- ¾ -1 cup raisin
- ¾ cup chopped pineapple (replace with any other fruit) optional
- 2 - Tablespoons Dark rum
- 1- teaspoon vanilla extract
Instructions
- If using raisins and rum combine together first before proceed with the rest of ingredients, you might even do this overnight
- Add whipped cream to a bowl, then fold in or gently add the condensed milk, followed by the rest of the ingredients Once combined, pour into a freezer-safe container and freeze at least 6 hours to overnight.
Tips & Notes:
-Do not go overboard with the fruits, or rum, the most I used is a cup of fresh pineapple.
- If using heavy cream , whip with a mixer until stiff about 4 minutes , be careful when mixing, started checking after 3 minutes.
Enjoy!
Nutrition Information:
Updated recipe! Originally Posted July 2015
Luvn yr recipe will b tryn soon
Thank you, Nicole!
Im going to make this tomorrow, but i got no rum, im using baileys instead, got my raisins soaking in baileys ready for the morning
Do you have a method to make in an ice cream machine? Would love to try it soon. Thank you.
Hi Cordelia. I haven’t tried one yet.
This was delicious, thanks for the repice!
I encountered two challenges, i hope you can help me with:
1. All the raisins fell down. I expected this, so while the ice cream froze, every now and again I’d upend the container, or shake it gently hoping that as the liquid got more and more solid, some of the travelling raisins would get stuck. No such luck. Any tips for this?
2. The pineapples felt so incredibly cold and so crunchy, the mouthfeel was like freezerburn and brainfreeze had a sweet lovechild. Tips?
Lastly, would upping the condensed milk make it more creamy?
Any help would be super appreciated, thank you!
Sorry to hear about this . I can’t say for sue without actually being there . I will be making this soon as summer is almost here . Will update recipe iff an other instructions are needed.
Thank you! 🙂
I’ve since fixed at least the raisin problem i was having: I now keep a jar of raisins sitting in rum on the counter and then i leave them out of the icecream and drizzle them on top when i serve it. Also, more rum that way. 😉
When you say you can add chocolate or vanilla instead of raisins and rum, do you mean more vanilla extract? Or some kind of chocolate or vanilla sauce? I’d love to make vanilla ice cream like this.
The vanilla extract is fine. No need for more. Another option would be to use vanilla pod, one would work (pricey but packs a punch of flavor). For the chocolate , go with cocoa powder or just throw in chopped chocolate bits
This is my daddy’s favourite flavor of ice cream so I had plenty of it growing up. Never tried it with pineapple but I can imagine it being a nice touch. And so easy to make I will definitely give it a try. Thank you!
It sure does. Pineapple and coconut are a match made in heaven.
I missed the coconut???????
Oh NO!
I mean where is the coconut in the recipe?
You can replace the whipped cream with canned coconut milk (trader joes coconut cream works best ) . Refrigerate coconut milk overnight.Remove canned coconut milk from fridge and carefully scoop out the firm, waxy, thick white layer of coconut cream and add it to your bowl. Throw out the liquid or serve for smoothies or cooking
Whip the coconut cream for 5 minutes or more until it becomes fluffy and light, with soft peaks . You might have to use 2 cans of coconut milk or replace the rest with cream.
I will definitely try this. Looks very easy given that I hate cooking.
Thank you Imma.
is whipped cream like cool whip?
Yes it is .
Delicious i made this for my brother yesterday for his birthday he love rum raisin ice cream he said it reminded him of the ice cream we had on the Cruise Ship. I still haven’t gotten around to make the curry goat or curry chicken yet but when i do make it i let u know.
4cups whipped cream along with 2 cups heavy cream?
No it’s 4 cups whipped cream OR 2 cups heavy cream.
Can’t wait to try this recipe rum, raisins and pineapples.. yummy
Hi Nadia! Thanks for giving it a try. You are going to love it !
Can’t wait to try this. I love your recipes and am so glad I found your blog. Pineapple lemonade is amazing and the rum glazed pineapple was very tasty indeed. I think that I may be addicted to pineapple (well, there are a lot worse things to be hooked on aren’t there)
Aww thanks Jill! Pineapple is my one of my favorite fruits Too! Yay! for a partner in crime. Not a bad thing to be addicted to.
What’s left of the mixture is now frozen – it’s delicious before freezing and even better after. No need for shop bought rum and raisin ever again!
Thanks Jill, for giving this a try and glad it worked out well for you.
Rum and raison is one of my favourite flavours!! I adore this! 🙂 And I especially love that it’s NO CHURN!
Me too Nagi!Really quite easy to get carried away.