Rum and Raisin Gelato with Warm Rum Caramel Sauce

Cool off warm summer nights with this creamy, Italian-style rum and raisins soft-serve gelato topped with a warm rum sauce.

Summer flies by—hot, exciting, and gone too soon—so why not make a memorable frozen treat at home? This no-churn gelato is simple, fast, and incredibly satisfying.

Update Notes: Originally published September 2014; updated July 2020 with new photos and tips.

Homemade gelato has big advantages: you control the ingredients, keep your favorite flavors on hand, and easily adapt the base to suit your tastes. This recipe recreates a delightful rum-and-raisin gelato I first loved in Venice—rich, silky, and effortless to make without an ice cream machine.

Why this rum and raisins gelato works:

Gelato is a beloved summer classic. While shops are always an option, making this at home is reassuringly simple—you don’t need special equipment. The no-churn technique relies on whipped cream combined with sweetened condensed milk to produce a dense, creamy texture close to soft-serve.

The basic ingredients are minimal and, when chilled properly, deliver a smooth result in minutes of prep and a few hours in the freezer. The addition of rum keeps the texture soft and scoopable, while plump, rum-soaked raisins add bursts of flavor.

Ingredients in this gelato with rum and raisins:

For the gelato:

Sweetened condensed milk, heavy cream, and vanilla extract are the core components. Keep both milk and cream chilled before you start so the cream whips up properly.

For the rum sauce (optional):

No-churn gelato advantages:

This recipe takes about 10 minutes of active prep and needs about 5–6 hours to firm in the freezer, making it ideal for a last-minute dessert when guests drop by. The simple base produces a luxuriously creamy texture without eggs or custard-making.

Because alcohol doesn’t freeze, the rum keeps the gelato soft-serve–like even after freezing. Note: the recipe contains alcohol and is not suitable for children.

Soft-serve gelato variations:

The no-churn base is very adaptable. Try chocolate-chili, strawberry-mint, or classic vanilla. Mix-ins like crushed cookies, chopped chocolate, pureed fruit, candy pieces, nuts, Nutella, or peanut butter all work beautifully. For adventurous flavors, try lavender or anise in small amounts—gelato rewards creativity.

Serve this gelato alongside warm desserts such as an apple oat pie or a plum ricotta tart for a delightful contrast between hot and cold.

How to make gelato with rum and raisins

Keep scrolling for the full recipe card with amounts and tips.

Gelato

1. Soak the raisins in rum.
2. In a large bowl, use an electric mixer to beat the heavy cream on medium speed until soft peaks form.
3. Add the cold sweetened condensed milk and beat on high until firm peaks form. Fold in the rum-soaked raisins and vanilla.
4. Scrape the mixture into an airtight freezer container or a loaf pan, cover, and freeze for 5–6 hours until set.

Rum sauce

1. In a small saucepan over medium-low heat, stir butter, brown sugar, and rum until the sugar dissolves and the sauce thickens slightly.
2. Remove from heat and drizzle over scooped gelato.

How to serve this Italian-style gelato

Enjoy the gelato straight from the container with warm rum sauce, or plate it elegantly:

• Scoop into small bowls using an ice cream or cookie scoop.
• Serve in sugar cups or cones for a classic presentation.
• Fill waffle bowls and top with whipped cream or toasted nuts for extra texture.

Recipe Notes:

• Use chilled condensed milk for best results—refrigerate it for a few hours or overnight.
• If your raisins are dry, soak them in rum for a few hours to plump them up. Baking raisins may already be plump enough.
• For stable whipped cream, ensure your bowl and beaters are clean and oil-free; chilling them helps the cream whip faster.
• Because of the alcohol, the gelato remains soft and scoopable after freezing.
• This recipe contains alcohol and is not suitable for children.

Recipe card

Enjoy making this Italian-style rum and raisins gelato—simple to prepare, endlessly customizable, and perfect for warm evenings when you want a comforting, elegant frozen dessert.