Rum Ball Ice Cream

Rum Ball Ice Cream // The Sugar Hit


Let me roll you a chewy, chunky, chocolatey scoop of Christmas. It’s a rum ball, baby, which in my opinion is just about the most seasonal treat there is. Sugar cookies, gingerbread, even fruitcake can find homes at other times of the year. But rum balls are for Christmas and Christmas alone.


I’m pretty sure even the Grinch could make room for a rum ball, and that’s back when his heart was two sizes too small! OK, I promise never to rhyme again, but I love Dr Seuss and that was too good to pass up.


Rum Ball Ice Cream // The Sugar Hit


Recipes for rum balls seem to vary enormously depending on where you are in the world. Here in Australia they are a very austere treat, starring biscuit crumbs, condensed milk, raisins, cocoa and coconut. In the States, it seems like they’re more of a brownie ball. And in the UK, they have a more truffle-y bent.


This rich, super indulgent ice cream is my take on all three. It’s got a creamy cocoa-condensed milk base, and it’s studded with gooey brownie chunks (I recommend this recipe) and rum-soused raisins. It’s where fudge and brownies and rum-raisin ice cream go for a good time…and I suggest you go there too!


xx Sarah.


Rum Ball Ice Cream // The Sugar Hit

Rum Ball Ice Cream
A super-creamy milk chocolate ice cream, studded with rum soaked raisins and chunks of brownie.
Serves: 1 litre/quart
  • 2 oz (50g) raisins (aka sultanas)
  • 2 shots of rum
  • 2 oz (50g) dark chocolate
  • pinch of salt
  • 1 + ¼ cup milk
  • 1 tbsp + 1 tsp cornstarch
  • ½ cup double cream
  • ½ cup condensed milk
  • ½ cup sugar
  • 1 tbsp glucose syrup or corn syrup
  • ⅓ cup cocoa
  • 4 oz (100g) brownie chunks
  1. Place the raisins and rum into a small saucepan and bring to a simmer. Turn off the heat and set aside.
  2. Chop the chocolate and place it into a large mixing bowl with the salt. Take 2 tbsp of the milk and mix with the cornstarch in a small bowl.
  3. Place the remaining milk into a large saucepan, along with the cream, condensed milk, sugar and syrup. Bring to the boil, whisk in the cocoa and then boil for 4 minutes. Remove from the heat, whisk in the cornstarch mixture, and then place back on the heat and cook for a further minute or until thickened.
  4. Whisk the thickened mixture, little by little into the chocolate, until the chocolate is melted. Then chill the mixture completely. Churn the chilled mixture in an ice cream machine according to the manufacturer's instructions, and then scoop the mixture into a freezer safe container, layering with the rum-raisins and brownie chunks as you go. Freeze for at least four hours and serve.


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