Tropical Rum-Extract Ice Cream — No-Churn Caribbean Dessert Bliss

Tropical Rum-Extract Ice Cream — No-Churn Caribbean Dessert Bliss

Dolce Flav

Servings

8

Prep Time

15 minutes

Category

Rum

This luxurious no-churn rum-extract ice cream captures the creamy richness of Caribbean-style frozen desserts—infused entirely with rum flavor without the alcohol. You simply whip together sweetened condensed milk, heavy cream, a splash of rum extract, and optional vanilla for depth. Fold it into whipped cream until light and airy, then freeze until scoopable. In just 15 minutes of hands-on time, you'll have a luscious, boozy-flavored treat perfect for beating the heat or impressing guests—all with the punchy flavor of rum extract rather than the alcohol burn.

Ingredients

  • 1 (14 oz) can sweetened condensed milk

  • 2 cups heavy cream

  • 1–2 teaspoons rum extract

  • ½ teaspoon vanilla extract

  • Pinch of salt

  • Optional mix-ins: toasted coconut, chopped pineapple, or chocolate chips

Directions

  1. Whip the cream: In a chilled bowl, whisk heavy cream with salt until soft peaks form—this airy base ensures smooth, scoopable ice cream.

  2. Blend sweet base: In a separate bowl, stir together sweetened condensed milk, rum extract, and vanilla until fully combined—this builds the core flavor.

  3. Fold gently: Carefully fold the whipped cream into the condensed milk mixture to create a light, uniform blend—this keeps the ice cream airy and rich.

  4. Stir in mix‑ins: If desired, gently fold in optional mix-ins like toasted coconut, pineapple bits, or chocolate chips for extra texture and flavor.

  5. Freeze until set: Transfer the mixture to a freezer-safe container, cover, and freeze for at least 4 hours (or overnight) until beautifully firm yet creamy.