Rum N Raisin Ice Cream Cake
Indulge in the ultimate fusion of dessert decadence with this Rum N Raisin Ice Cream Cake—a sophisticated treat that's perfect for any special occasion. Featuring plump, rum-soaked raisins layered in creamy vanilla ice cream atop a buttery digestive biscuit crust, this no-bake dessert marries rich flavors with minimal effort. The cake is finished with a cloud-like topping of freshly whipped cream and a sprinkle of optional dark chocolate shavings for a touch of elegance. With its balance of warm, boozy notes and cool, creamy textures, this frozen masterpiece is a showstopper that combines nostalgic charm with gourmet flair. Perfect for dinner parties, holiday gatherings, or simply elevating your dessert game, this make-ahead recipe is as easy as it is impressive.
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Recipe Information
Ingredients
- 150 g Raisins
- 120 ml Dark rum
- 200 g Digestive biscuits
- 100 g Unsalted butter
- 1 litre Vanilla ice cream
- 250 ml Heavy cream
- 2 tbsp Powdered sugar
- 50 g Dark chocolate (optional, for garnish)
Instructions
Place the raisins in a small bowl and pour the dark rum over them. Stir to combine, cover, and let the raisins soak for at least 1 hour, or ideally overnight, for maximum flavor infusion.
Line the base of a 9-inch springform pan with parchment paper and set aside.
In a food processor, pulse the digestive biscuits until they form fine crumbs. If you don’t have a processor, place the biscuits in a sealed bag and crush them with a rolling pin.
Melt the unsalted butter in the microwave or on the stovetop and combine it with the biscuit crumbs. Mix until the texture resembles wet sand.
Press the biscuit mixture evenly into the bottom of the prepared springform pan to form the crust. Place the pan in the freezer for 15 minutes to set.
Remove the vanilla ice cream from the freezer and allow it to soften slightly for about 5-10 minutes. Once softened, transfer it to a large mixing bowl.
Drain the rum-soaked raisins, reserving the leftover rum for later use. Add the raisins to the softened vanilla ice cream and fold them in gently until well combined.
Spread the rum and raisin ice cream mixture evenly over the biscuit crust in the springform pan. Smooth the top with a spatula.
Cover the cake with plastic wrap and place it in the freezer to set for at least 3-4 hours, or until firm.
Just before serving, whip the heavy cream with the powdered sugar in a chilled bowl until soft peaks form.
Remove the ice cream cake from the freezer and release it from the springform pan. Spread the whipped cream over the top of the cake, creating decorative swirls if desired.
Optional: Shave or grate the dark chocolate and sprinkle it over the whipped cream as a garnish.
Slice the cake with a sharp knife warmed under hot water for clean cuts. Serve immediately and enjoy!
Nutrition Facts
Calories |
4466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.1 g | 342% | |
| Saturated Fat | 161.4 g | 807% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 667 mg | 222% | |
| Sodium | 1550 mg | 67% | |
| Total Carbohydrate | 411.8 g | 150% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 260.5 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 846 mg | 65% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2284 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
