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Coffee Rum and Raisin Ice Cream

Serves 6 - 8


  • 3/4 cup raisins
  • 1/4 cup rum
  • 1 tablespoon instant coffee powder
  • 2 tablespoons hot water
  • 1 x 410g can Australian evaporated milk, well chilled
  • 1/4 cup caster sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla essence
  • 1 teaspoon gelatine
  • 2 tablespoons hot water
Download Recipe (PDF)


  1. Soak raisins in rum for 5 minutes. Dissolve coffee in hot water. In a large bowl, beat evaporated milk and sugar with an electric or hand beater until thick, creamy and doubled in volume. Add lemon juice and vanilla. Dissolve gelatine in hot water and stir to a clear golden liquid. Blend into evaporated milk. Stir in raisins and coffee. Freeze in an icecream tray or bowl until almost firm. Stir to evenly distribute raisins. Freeze until firm.
  2. Stand ice cream in refrigerator 20 minutes before scooping.

Nutritional Information

Nutrients per serve:
Energy (kj) 473
Protein (g) 4.8
Fat, Total (g) 4.75
Carbohydrates (g) 13
Sodium (mg) 0
Calcium (mg) 148
Iron (mg) 0


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