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A scoop of chocolate ice cream studded with raisins in a waffle cone that is standing upright in a stemless wine glass, with a small bowl of dried fruit and a metal loaf pan filled with more of the frozen dessert with a white plastic scooper on top, against a black background.

Chocolate Rum Raisin Ice Cream

  • Author: Meghan Bassett
  • Total Time: 8 hrs, 35 min
  • Yield: 1 Quart 1x


There’s no need to hit the store for your ice cream fix. Enjoy a heaping bowl of creamy homemade Chocolate Rum Raisin instead.




  1. In a medium saucepan, stir together heavy cream, whole milk, and 1/8 cup sugar. Bring to a low boil, then remove from the heat.
  2. In a small bowl, combine egg yolks and remaining 1/8 cup sugar. Whisk together until smooth. Slowly add 1/4 cup of the heavy cream mixture to the egg mixture, whisking quickly to incorporate. Once well combined, add the egg mixture to the heavy cream mixture.
  3. Return to the stove and cook over medium heat until the mixture is thick and coats the back of a metal spoon.
  4. Remove from heat and stir in cocoa powder and chocolate, continuing to stir until the chocolate is melted. Allow to cool, then transfer the custard to a medium bowl and cover with plastic wrap, making sure the plastic wrap touches the surface to prevent a film from forming. Chill completely in the freezer, approximately 2-3 hours.
  5. While the custard is chilling, soak raisins and dates in spiced rum in a bowl for 2 hours. Drain, and reserve the rum for another use if desired.
  6. Add the custard mixture to your ice cream machine. Churn according to the manufacturer’s instructions. In the last 5 minutes of churning, add the raisins and dates.
  7. Chill overnight, or for a minimum of 6 hours before serving.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Ice Cream
  • Method: Freezer
  • Cuisine: Dessert

Keywords: chocolate, rum raisin, spiced rum, raisin, date