No Churn Rum Raisin Ice Cream & How to Use Up Leftover Condensed Milk

Lusciously creamy and rum-filled and so very food coma worthy!

If you’re like me, you’re forever opening up cans of condensed milk, using a bit in a recipe, and sticking the opened can in the fridge, whereupon you forget about it, only to toss it out when you find it weeks (or months!) down the line. Today’s recipe gives you a way to use up that half-used can of condensed milk…by turning it into super-duper delicious Rum Raisin Ice Cream!

And because I have better things to do with my time than churn ice cream, this is a no churn recipe! That’s right, you just mix it up, freeze it, and eat it! <– the best part, obviously!

I took my (gluten-free) Chunks o’ Brownie Ice Cream recipe, and tweaked it, subtracting the brownies, and adding in raisins and additional flavouring. The result? Uber-creamy, and lusciously rich rum ice cream, studded with plump, alcohol-soaked raisins. My mouth is watering just typing this!

Want to make some yourself? It’s so easy!

No Churn Rum Raisin Ice Cream

  • 1/3 c. raisins
  • 1 c. whipping cream
  • 1/2 can condensed milk
  • 2 tsp. rum raisin flavoured liqueur  
  • 2 tsp. rum

Soak raisins in rum & rum raisin liqueur until super-plump (this may take a few hours). In a chilled bowl with chilled beaters, whip the cream until stiff-ish peaks form. Carefully stir in the condensed milk, raisins, and the rum/liqueur mixture that the raisins had soaked in. Spread in a loaf pan or custard cup and freeze for several hours or until firm. Once frozen, be sure to seal tightly with plastic wrap to avoid freezer burn. Scoop and enjoy!

Creamy and scoopable and yes, please, I’ll have some more!

If you don’t have rum raisin flavoured liqueur, no biggie; just add in more rum! No one will complain about extra rum in their ice cream, trust me!

This ice cream is super-delicious all on it’s own, but I think it would be fantastic served on top of my Ultimate Caramel Apple Pie or Harvest Apple Crumble! And now if you’ll excuse me, I’m off to eat some more ice cream!

Next Post: Easy Enchiladas, Vegetarian-Style!

Linking Up at Meal Plan Monday! And at Happiness is Homemade! And again at Meal Plan Monday!

6 thoughts on “No Churn Rum Raisin Ice Cream & How to Use Up Leftover Condensed Milk

  1. Jeannie

    I like this recipe. I wonder if it would work on the leftover case of condensed milk still hidden in the back of the basement unused from the Y2K end-of-the-world panic? (In case you are too young to remember, planes were supposed to be falling out of the sky when the computers crashed.)

    Margaret, what I really need are recipes for Lima beans. I could not find any on your site.

    Jeannie @

    1. Margaret Post author

      I totally think the Rum Raisin Ice Cream would work with leftover condensed milk! Assuming it hasn’t crystallized. And you have to try the Chunks o’ Brownie Ice Cream too! So yummy.

      As for Y2K, I do remember! I also remember the song “Party like it’s 1999”! (Although, admittedly, I remember it from its 1999 popularity, as opposed to its 1982 debut.) And…that’s my earworm for the day! 🙂

      Lima Beans? Love ’em! Also rarely eat them, because to buy them fresh would be an exorbitant amount of money, and dried or canned just isn’t the same. Hence the lack of recipes. But I loved looking at the giant Peruvian variety that you grow! So very cool!

  2. Jeannie

    Thanks, I realize your blog is about cooking food, but I would love to see how your patio garden is doing, especially the lettuce. I am worried about your lettuce.

    Just being nosey.

    Jeannie @

    1. Margaret Post author

      Hey Jeannie! You’re not nosey, you’re caring! And very sweet. 🙂

      My patio garden is actually ok, or rather, my herbs are doing ok! And my tomato plant. And my sweet potato plant is growing with all its might and by gosh, it is mighty indeed!

      But, the unusual amount of rain that we’ve had this year is causing my zucchini plants to die every time one manages to bloom, so that the prolific zucchini harvest that is both the delight and the bane of the home gardener is not a reality for me. At least yet!

      I followed your advice and planted lettuce in a pot where I knew things grew, so that I knew both the dirt and the location were workable. Those lettuce seeds have grown to a spindly and stunted two inches at best, and would make a salad fit for a vegan mouse. I will take photos and email them to you, and ask for your gardening expertise! It’ll take a day or two for me to do that, but expect them in your inbox soon-ish!

  3. Pingback: Easy Enchiladas: A 20-Minute Weeknight Meal! - Approaching Food

  4. Pingback: Ridiculously Easy Strawberry FroYo: A Waistline Friendly Dessert (or Breakfast!) - Approaching Food

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.