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Rum Raisin Ice Cream

Rated as 3.83 out of 5 Stars

"Wonderful ice cream for holidays!"
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4 h servings 279
Original recipe yields 8 servings (1 quart)


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  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.

Nutrition Facts

Per Serving: 279 calories; 15.9 28.6 3.3 78 218 Full nutrition

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Read all reviews 5
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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. ...

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

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...

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 ...

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