Rum Raisin Ice Cream Ninja Creami Recipe With Eggnog

If you’re craving a comforting and festive ice cream treat that’s quick and easy to make, this Rum Raisin Ice Cream is the perfect choice! With just three ingredients, it’s a kid-friendly, non-alcoholic version of a classic ice cream flavor. This simple recipe takes advantage of eggnog’s creamy texture and rich flavor, combined with the sweetness of sultana raisins and a hint of rum extract, making it an indulgent yet easy-to-make dessert. It’s so creamy it perfectly fills your ice cream scoop. 

Using the Ninja Creami, this ice cream comes together in no time. With the machine’s quick freezing and mixing process, you can create a smooth, creamy texture in minutes. This ice cream will become a new favorite whether serving it for a holiday gathering or a weeknight treat. Plus, it’s a great way to enjoy a flavorful twist on traditional ice cream with minimal effort.

I love reading what other people are making in their Ninja Creami, which got me thinking about how I often see people freezing just single ingredients. Expanding on others’ ice cream recipes can be a fun pastime. That’s how I came up with the idea of using eggnog as the base for this new recipe. Why not make it a rum raisin ice cream mixture instead of eggnog? After all, adding rum to eggnog is a classic Christmas recipe, and it was a natural progression to make it into this classic flavor. It actually is a bit nostalgic for me to make this as it was my older sister’s favorite ice cream flavor to get at the ice cream parlor in the summer during the early 80s.

Looking for more Canadian ice cream flavors? Try our maple walnut ice cream in the Ninja Creami. It’s a cultural icon! 

Why We Love This Ice Cream

Festive Flavor: The combination of eggnog and rum extract gives it a seasonal vibe, perfect for fall and winter.

Kid-Friendly: Rum extract offers the signature flavor of rum without the alcohol, making it suitable for all ages.

Easy Prep: With only three simple ingredients, you can have a delicious frozen treat ready to freeze in minutes. Making it one of the easier Ninja Creami recipes.

The Popularity and History of Rum Raisin Ice Cream

Rum Raisin ice cream has a special spot in Canada’s dessert scene, deeply rooted in Canada’s British heritage. As a former British colony and part of the Commonwealth, Canada’s food culture has been influenced by British flavors and techniques for a long time. British desserts, especially those with dried fruits and spirits like rum, played a big role in shaping Canadian tastes, and Rum Raisin ice cream is a natural extension of that. The British love rum-soaked fruit in holiday treats like Christmas pudding, which is why rum and raisins are together in frozen desserts.

In the mid-20th century, as Canada’s ice cream culture grew, Rum Raisin became a popular flavor as Canadians became more adventurous and European-inspired. By the 60s and 70s, Rum Raisin was everywhere in ice cream parlors and grocery stores across Canada, marketed as a more indulgent “”grown-up option than vanilla and chocolate. The rum’s spicy undertones and the chewy sweetness of the raisins offered a complex dessert experience that Canadians were looking for something different.

Canada’s connection to the Caribbean also played a role in the rise of flavor. Rum is a key ingredient in Caribbean cuisine and has become a mainstay in Rum Raisin ice cream. This connection helped to cement the flavor as a cultural icon, especially in regions with larger Caribbean communities, and it also spoke to Canada’s diverse, multicultural food landscape.

Today, Rum Raisin ice cream is a beloved flavor in Canada, and it has a nostalgic appeal to both British traditions and Canada’s evolving dessert scene. Rum and raisins still evoke memories of classic British sweets, and their continued popularity in Canada reflects the British, European, and Caribbean influences that make up Canadian cuisine. Whether in Quebec, where French-Canadian traditions mean rich and decadent desserts, or in small-town ice cream shops across the country, Rum Raisin ice cream is a comfort food with deep roots.

How to Make the Ninja Creami Rum Raisin Ice Cream

Making this delicious homemade ice cream is incredibly simple, and with the Ninja Creami, you’ll have a creamy treat in no time! Start by pouring the eggnog into the Ninja Creami pint container. I used President’s Choice rich and creamy eggnog as the base. Be sure to fill it to the “max fill” line to ensure it freezes properly.

Next, add the rum extract—four tablespoons of Clubhouse brand extract were needed to raise the rum flavor just enough to give the ice cream that distinct rum flavor without the alcohol. Stir the mixture well to combine the eggnog and rum extract, ensuring the extract is evenly distributed throughout the liquid.

Place the pint container with the lid on tightly in the freezer, making sure it’s level to avoid a frozen slope. Let it freeze completely for the full 24 hours, as recommended by the Ninja Creamy Ice Cream Maker directions. 

Once the eggnog mixture is fully frozen, it’s time to start spinning. Remove the pint container from the freezer, taking the lid off. Before you place it into the Ninja Creami machine, use a spoon or spatula to scrape any bumps from the frozen surface. This will help keep your machine from breaking its blade.

Set the pint into the machine container, making sure it’s settled into the right place before trying to put the lid on. Then, put the lid on the outer container with its mixing blade. Attach it to your Ninja Creami machine as you would for use and set it to mix the full container. Remember, we will need to spin it again for the mix-in process.

Once it’s done spinning, remove the outer container and remove its lid to remove the inner pint. Now, make a small hole in the center of the frozen ice cream base to add the sultana raisins. You can be generous with the raisins by making a larger hole in the ice cream if you like extra raisin-y ice cream. After adding the raisins, return the pin to the outer container and the machine. Select the “mix-in” setting on your Ninja Creami with the pint in place. This will mix the raisins into the ice cream while keeping the ice cream light and smooth.

Once the mix-in cycle is complete, you can scoop the ice cream up! If you prefer firmer ice cream, refreeze it for 15-30 minutes. Scoop the ice cream into cones and enjoy this decadent, easy-to-make dessert. It’s the perfect balance of creamy eggnog, sweet raisins, and a touch of rum flavor!

Ingredients

Eggnog: The rich, creamy texture of eggnog is perfect for making ice cream, providing a smooth base that doesn’t need any added cream. I used President’s Choice Premium eggnog for this recipe as it’s one of the richest available at our local grocery store.

Rum Extract: Offers a warm, spiced flavor without alcohol, making it suitable for all ages and giving the ice cream’s signature rum raisin taste.

Sultana Raisins: These sweet, golden raisins add a chewy texture and natural sweetness, enhancing the flavor and making every bite more delightful.

Substitutions and Add-Ins For The Rum Raisin Ice Cream

Eggnog: If you prefer a dairy-free version, try using a non-dairy eggnog alternative, like almond or oat milk-based eggnog.

Rum Extract: For a more intense rum flavor, you could add a splash of actual rum (for adults only), or substitute with vanilla extract for a different flavor profile.

Sultana Raisins: For a fun twist, you can swap the sultana raisins for any dried fruit of your choice, like golden raisins, currants, or even dried cranberries. If you enjoy a slightly more robust rum flavor, try soaking the raisins overnight in dark rum. NOTE: When mixed, rum-soaked raisins may release moisture into the frozen ice cream base. Refreezing the ice cream will not be good, as alcohol can result in an unpleasant texture when stored in the raisins. 

Expert Tips, Serving And Storing Suggestions For This Classic Flavor

Tip #1: Pick High-Quality Eggnog. When making ice cream with eggnog as the base, the quality of the eggnog is crucial for achieving the best flavor and texture. Premium eggnog often has a thicker, creamier consistency, contributing to a smoother, more indulgent ice cream texture.

Tip #2: Check The Rum Flavor As You Add. Since this recipe uses rum extract to create a kid-friendly version of Rum Raisin ice cream, it’s essential to carefully monitor the flavor as you add the extract. Different brands of rum extract can vary in intensity, so start with a smaller amount and taste the mixture before adding more. Since freezing can diminish the strength of the rum flavor, you may want to add a little extra rum extract than you think you need before freezing to ensure the flavor remains noticeable after the ice cream is churned and frozen. 

Tip #3: Respin For Softer Ice Cream: One of the fantastic features of the Ninja Creami machine is the ability to respin the ice cream for a softer, creamier texture, especially if it’s frozen too hard. After the first spin, if your ice cream is too firm or has a slightly icy texture, use the “Respin” setting to achieve a smoother consistency. The respin setting helps break up any ice crystals, resulting in a much creamier and more scoopable treat.

Rum Raisin Ice Cream is a deliciously indulgent treat on its own, but it also makes a fantastic topping for desserts like warm bread pudding. The rich, spiced flavor of the ice cream complements the comforting, slightly caramelized texture of bread pudding, making for a perfect holiday pairing. This combination is especially fitting for Christmas, adding a festive touch to your sweet treats with its warm, cozy flavors and creamy texture.

To store your Rum Raisin Ice Cream, transfer it into a freezer-safe container after it’s been churned. This will keep the ice cream fresh while stored in the freezer. For easy serving later, scoop the ice cream into individual portions and store them in smaller containers to pull out a scoop whenever you’re ready to enjoy it. Keep in mind that this ice cream is best eaten within two weeks for optimal flavor and texture. Before scooping, allow it to sit for a few minutes at room temperature if it becomes too firm after freezing.

Now it’s your turn! Do you have a nostalgic ice cream memory that takes you back? I’d love to hear your stories, so feel free to share them in the comments. And if you tried this Rum Raisin Ice Cream recipe, be sure to leave a rating – your feedback helps us make every recipe even better!