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No Churn Keto Rum & Raisin Ice Cream

4.4 stars, average of 34 ratings

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This boozy cranberry raisin ice cream is insanely delicious! I adapted this recipe from Mary Berry's famous Rum and Raisin Ice Cream but tweaked the ingredients to make it keto-friendly.

This low-carb ice cream is the most scoopable, silky smooth, no icy, soft keto ice-cream I've ever made. Best of all, you won't need an ice cream maker! The combination of dark rum, sugar-free vanilla extract and my keto condensed milk made with Allulose.

You could use other low-carb sweeteners like Erythritol or Swerve but Allulose is the best option as it will keep this delicious ice cream from freezing rock hard.

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No Ice Cream Maker Needed

This ice cream is egg-free and it can also be made dairy-free. To avoid using an ice cream maker, I swapped the usual egg custard with my keto condensed milk whipped with cream. I only tested this recipe with dairy cream and dairy-based Keto Condensed Milk but I'm sure it will work just as well with coconut cream and Dairy-Free Condensed Milk.

I hope you enjoy making this keto ice cream recipe. Make sure to tag me on Instagram when you do. Happy Holidays!

Hands-on Overall

Serving size 2 scoops, 115 g/ 4 oz

Allergy information for No Churn Keto Rum & Raisin Ice Cream

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free


  • Recipe can be made dairy-free or coconut-free.

Nutritional values (per serving, 2 scoops, 115 g/ 4 oz)

Net carbs5.8 grams
Protein1.9 grams
Fat37 grams
Calories391 kcal
Calories from carbs 6%, protein 2%, fat 92%
Total carbs6.9 gramsFiber1.2 gramsSugars3.7 gramsSaturated fat23.6 gramsSodium47 mg(2% RDA)Magnesium11 mg(3% RDA)Potassium131 mg(7% EMR)

Ingredients (makes 8 servings)


  1. The day before you want to make the ice cream, soak the Sugar-Free Dried Cranberries in the rum. Add the rum and gently heat it until just boiling. Spoon into a container, add the vanilla extract and cover and leave to soak overnight until all the cranberry raisins are plump and most of the rum has been absorbed. No Churn Keto Rum & Raisin Ice Cream
  2. Prepare the Keto Condensed Milk or Dairy-Free Condensed Milk. Make sure you're using Allulose as you'll need it to keep the ice cream soft. Let it cool down completely before combining with the remaining ingredients. Placing the sauce pan in a large pan filled with ice water will speed it up. (You can prepare this the day before just like the cranberry raisins, and leave it in the fridge overnight.) No Churn Keto Rum & Raisin Ice Cream
  3. Pour the cream (or use coconut cream) and condensed milk into a mixing bowl. Use a strainer to strain the rum into the mixture. Set the cranberries aside.
  4. Use an electric mixer to beat until smooth and well combined. Do not over beat, the mixture should be whipped until soft (not stiff) peaks form. Fold in the cranberries. No Churn Keto Rum & Raisin Ice Cream
  5. Transfer the mixture into a loaf cake tin or any container, or more containers if needed. You could use 8 single-serve containers for better portion control. No Churn Keto Rum & Raisin Ice Cream
  6. Place in the freezer and freeze for about 4 hours or until set. No Churn Keto Rum & Raisin Ice Cream
  7. The ice cream will be ready to serve and scoopable but you could leave it on the kitchen counter for about 5 minutes before scooping. Store in the freezer for up to 3 months. No Churn Keto Rum & Raisin Ice Cream

Ingredient nutritional breakdown (per serving, 2 scoops, 115 g/ 4 oz)

Net carbsProteinFatCalories
Cranberries, Sugar-Free Dried (KetoDiet blog)
3.3 g0.1 g1.4 g29 kcal
Rum, distilled alcoholic beverage (~40% vol)
0 g0 g0 g16 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g4 kcal
Keto Condensed Milk, dairy-based (KetoDiet blog)
0.9 g0.7 g12.8 g122 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
1.6 g1.1 g22.8 g220 kcal
Total per serving, 2 scoops, 115 g/ 4 oz
5.8 g1.9 g37 g391 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (4)

Oh the colour and creamyness of this ice cream Martina. Nailed it!!!!

Thank you! There's still some in the freezer for tonight 😉

This was the softest ice cream I've made since going keto. At first I was hesitant because I had to make the condensed milk. It's actually less work than making egg custard because you don't have to stir it all the time, you just let it cook for 30-40 minutes! Luckily I had allulose and some leftover cranberries that I made last week for the white chocolate bark which was deeeelicious too! I soaked the cranberries overnight. Then I whipped everything, not too thick, froze and tadaaa a few hours later it was served at my dinner table. I was really surprised that I could scoop it straight from the freezer. I'm definitely making this again, maybe just vanilla or with chocolate chips instead of cranberries.

Thank you Lyn, I'm glad you enjoyed! I'm thinking vanilla with chocolate chips might be a great combo! 😉