Mary Berry Rum and Raisin Ice Cream

Rum and Raisin was not a flavour I grew up loving—honestly, I used to think it tasted like a boozy old Christmas pudding melted into ice cream. But one summer, with half a bottle of dark rum leftover from a failed fruitcake experiment and a tin of condensed milk sulking in the back of the cupboard, I decided to give Mary’s no-churn version a go.

What surprised me? How wildly simple it is. No ice cream machine. No eggs. Just a bit of overnight soaking and some folding. The first time, I under-soaked the raisins—they were chewy little bullets. But I fixed it. Let me show you how I got it just right.

What Makes This Recipe Special

Most rum and raisin ice cream recipes either go overboard with the booze (tastes like a night out gone wrong) or skimp on it entirely (why bother?). If you’re after something more classic and kid-friendly, try the smooth simplicity of Mary Berry Vanilla Ice Cream.Mary’s strikes a perfect balance—but only if you soak the raisins properly.

The real magic? It’s the combo of whipped double cream and condensed milk. That gives it the silky texture without needing an ice cream maker. I didn’t expect it to be so smooth—almost like gelato, but with proper British soul.

Also, the overnight soak does more than plump up the fruit—it infuses the whole thing with warmth and depth. I once skipped that step… never again.

INGREDIENTS + WHY THEY MATTER

Raisins (150g) – The stars of the show. You must soak these overnight or they’ll ruin the texture. They should be juicy, not chewy.

Dark Rum (50ml) – Adds rich warmth and depth. I used Captain Morgan the first time, but Gosling’s made it smoother. Don’t use spiced rum—it overwhelms.

Double Cream (300ml) – Whipped to soft peaks, it gives that luscious, airy base. I over-whipped once and ended up with a slightly crumbly texture.

Full-fat Condensed Milk (397g tin) – This sweetens and stabilises. Full-fat only. I tried light condensed milk once and it froze grainy and thin.

Making It Yours (Without Ruining It)

No rum? Try soaking the raisins in strong brewed tea with a splash of vanilla—much like the plump raisins you’d find in Mary Berry Fruit Scones It’s not the same, but it’s a decent alcohol-free option.

Dairy-free? I tested it once with coconut cream and vegan condensed milk (Carnation does one now). It worked, but the flavour shifted to tropical territory.

Fruit swap: Sultanas or chopped dried figs work. Just keep the ratio the same and soak just as long.

Nut addition: A handful of toasted pecans folded in just before freezing adds texture and a lovely bitterness. Don’t overdo it—they can get soggy.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong Why It Happens How to Fix It
Raisins too chewy Didn’t soak overnight Always soak at least 8–12 hours
Ice cream too boozy Used too much leftover rum Stick to the 50ml—less is more here
Grainy texture Used light condensed milk Always use full-fat for best consistency
Ice crystals formed Used shallow metal tray Use a deep, freezer-proof container

HOW TO MAKE MARY BERRY’S RUM AND RAISIN ICE CREAM

Soak the Raisins
Put the raisins and rum in a small saucepan. Heat until just bubbling—don’t boil hard. Pour into a bowl, cover, and leave to soak overnight. By morning, they should be fat and glossy.

Whip the Cream
In a large, cold bowl, whisk the double cream to soft peaks. Stop when it holds a gentle shape—don’t go all the way to stiff.

Fold It All Together
Pour in the condensed milk. Gently fold it through with a spatula. Add the soaked raisins and any remaining rum. Fold again until evenly combined.

Freeze It
Spoon into a 1-litre freezer-safe tub (I used my old enamel pudding basin). Smooth the top, cover tightly, and freeze for at least 12 hours. Don’t peek too early.

Serve
Let it sit at room temperature for 5 minutes before scooping. It’ll be velvet-smooth. I love it with grilled pineapple, or pair it decadently alongside Mary Berry Chocolate Mousse for an indulgent chocolate fix

TIPS FROM MY KITCHEN

I use a cling film layer under the lid to prevent freezer burn.

Soaking the raisins in the microwave briefly speeds things up—but don’t skip the overnight soak if you want full flavour.

I always chill the mixing bowl before whipping cream—it whips faster and holds better.

Try mini ramekins if you want single servings—less temptation to over-scoop!

STORAGE + SERVING

Lasts: Up to 3 months in the freezer. It honestly gets better after a week—flavours mellow.

Store: In an airtight tub, ideally with plastic wrap pressed onto the surface.

Serve with: Warm sticky toffee pudding, roasted pears, or just a square of really good dark chocolate. You could also drizzle over Mary Berry Toffee Sauce for an even richer finish.

Reheat? Nope. Let it soften naturally—microwaving ruins the texture.

FREQUENTLY ASKED QUESTIONS

Q: Can I use golden raisins instead of regular?
A: Absolutely. They’re slightly sweeter and lighter in flavour, but still soak beautifully.

Q: Do I need an ice cream maker?
A: Nope! That’s the brilliance of this recipe—no churning, no faff. Just whip, fold, freeze.

Q: Can I make it less sweet?
A: You can, but be careful. The condensed milk is key to the texture. Cutting it risks iciness. Try using slightly bitter add-ins like dark chocolate or nuts instead.

Q: Can I double the recipe?
A: You can—but you’ll need two containers and a lot of freezer space. Stir it halfway through freezing if possible, to keep it creamy.