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Bowl of rum chocolate ice cream
Creamy and rich rum chocolate ice cream, perfect dessert for adults

No-Churn Rum Chocolate Ice Cream

Author: Flavelo
Recipes Cakes and Desserts
This recipe is a textbook example of 'no-churn' ice cream. No ice cream machine or complicated cooked base required. The secret lies in the high fat content of the condensed milk and cream, plus the alcohol in the rum. Alcohol inhibits ice crystal formation, keeping the result butter-soft and creamy even after freezing.
🕒 Prep Time 15 mins
⌛ Total Time 6 hrs 15 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Stand mixer or hand mixer
  • Freezer-safe container

Allergen Information

⚠️ Milk

Instructions

1 ✓

Whip the cold heavy cream to stiff peaks in a bowl.

Tip: Cream whips best when fridge-cold. Warm cream can separate and turn buttery.
2 ✓

In another bowl, whisk the condensed milk with the sifted cocoa powder, salt, and rum until smooth.

Tip: Salt is essential in chocolate desserts as it enhances the cocoa flavor.
3 ✓

Gently fold the whipped cream into the chocolate base, being careful not to deflate it.

Tip: Air bubbles in the foam ensure the ice cream's light structure.
4 ✓

Smooth the cream into a container, cover, and freeze for at least 6 hours.

Tip: Since the alcohol and fat prevent icing, this type of ice cream does not need stirring.

Recipe FAQ

The ice cream is too soft in the freezer.
You likely added a bit too much rum. Alcohol lowers the freezing point, making it harder for the cream to set.
Can I use other alcohol?
Yes, cognac or whiskey also pairs beautifully with chocolate.

Ingredients

  • 1 3/4 cups Heavy Whipping Cream (very cold)
  • 1/2 cup Sweetened Condensed Milk
  • 3 tbsp Dutch Process Cocoa Powder (sifted)
  • 1/4 cup Dark Rum
  • 1 pinch Salt