Mary Berry’s rum and raisin ice cream

Sweet, naughty and delicious, this rum and raisin ice cream has a gorgeously smooth and silky texture. With no churning required, it is so straightforward to make, too. Condensed milk is the magic ingredient here – the thick, rich combination of sugar and milk helps to prevent any ice crystals from forming and makes the ice cream easy to scoop straight from the freezer. Soaking the raisins overnight is worth doing as this plumps them up so they are juicy. Without soaking they would be hard to eat.

Mary Berry rum and raisin ice cream
Georgia Glynn Smith


PREP TIME: 15 minutes, plus soaking

FREEZE TIME: 12 hours

150g (5oz) raisins
50ml (2fl oz) dark rum
300ml (10fl oz) pouring double cream
1 x 397g tin of full-fat condensed milk
you will need a 1-litre (1¾-pint) freezer-proof container or 8 ramekins (see note)

1. Place the raisins in a saucepan. Add the rum and gently heat until just boiling. Spoon into a bowl, then cover and leave to soak overnight until all the raisins are plump and the rum has been absorbed (see recipe introduction). Pour the cream into a large bowl and whisk into soft peaks using an electric hand whisk. Carefully fold in the condensed milk, then the raisins and any excess rum and mix well. 

2. Spoon into the freezer-proof container or ramekins and freeze for a minimum of 12 hours or overnight. 

3. Serve scoops of ice cream with fresh fruit (try the Glazed Pineapple with Rum and Lime in my book). 


Spooned into ramekins, the ice cream will freeze more quickly – in just a few hours. Don’t overfill them as the mixture will expand as it freezes – ramekins with a capacity of  150ml (5fl oz) would be ideal. 


Make the ice cream at least 12 hours ahead.


Freezes for up to 2 months.

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