No Churn Keto Rum & Raisin Ice Cream


Step 1The 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.

Step 2Prepare 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.)

Step 3Pour 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.

Step 4Use 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.

Step 5Transfer 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.

Step 6Place in the freezer and freeze for about 4 hours or until set.

Step 7The 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.