How to make No churn ice cream cake (recipe) – Rum raisin & Chocolate flavors

  • Prep Time
  • Yield
    8 - 10 servings
  • Difficulty

Ice cream is the ultimate comfort food. It is great any time of the year, but of course, is always the best in summer. Honestly, who in the world can reject that sweet, creamy, thirst-quenching scoop of deliciousness? And soon enough, you will find out how easy it is to make that tasty and flavoursome chilled dessert at home, and, better yet, without the need of an ice-cream maker!

In this post, I will be introducing 2 ice cream flavours, Oreo chocolate & rum raisin. They can totally be made and enjoy in separation but here, I will combine them into an ice cream “cake”. This form of ice cream would totally be ideal for big parties as it introduces something new and refreshing, an interesting twist to the otherwise regular cream-frosted cakes. Imagine how impressive your guests would be; they probably will never figure out how easy and simple it is to make!

 cách làm kem không cần máy


  • 1 container of any shape that can hold 1.6 – 1.8 L of liquid and a tight lid
  • Parchment paper


A. Chocolate Oreo Ice Cream:

  • 2 gram gelatin, sheet or powdered
  • 15 ml (1 tbsp) cool water
  • 100 gram (3.5 oz) chocolate (45 – 55% cocoa)
  • 290 ml (1 ¼ cup less 2 tsp) whipping cream (30 – 40% fat) – cold
  • 60 gram (3 tbsp) sweetened condensed milk
  • 10 Oreo cookies

B. Rum Raisin Ice Cream:

  • 100 gram (2/3 cup) raisin or any dried fruits
  • 80 ml (1/3 cup) hot water
  • 45 ml (3 tbsp) rum
  • 2 gram gelatin, sheet or powdered
  • 15 ml (1 tbsp) cool water
  • 300 ml (1 ¼ cup) whipping cream (30 – 40% fat) – cold
  • 100 – 120 gram (1/3 cup + 1 tbsp) sweetened condensed milk


  1. Gelatin is optional. However if you live in hot and humid areas that have temperature around 30˚C and up, gelatin is recommended as it can help prolonging the melting of the ice cream.
  2. The amount of sweetened condensed milk can be adjusted to taste.
  3. Rum is also optional and can be substituted with other spirits for your own preference.


A detailed recipe with all the specific notes is available on Savoury Days’ YouTube Channel (subscribe to get all the newly uploaded recipes). Check it out at this link or the video right below. Don’t forget to turn on HD for best video quality.

Printable Recipes:

1. Line the bottom and along the side of the container as seen in video.

2. To prepare the raisins:

– Run the raisins through water to wash off some sugar, then put them in a bowl. Pour in 80 ml of hot water and microwave for 30 – 40 seconds until raisins are softened. Strain off extra liquid using a colander.

– Combine rum and raisins in a bowl, cover tightly with plastic wrap and let it stay at room temperature for the alcohol to soak in. A kid-friendly alternative would be to use ½ tsp vanilla extract in place of rum.

– If you have some more time, instead of microwaving the raisins in hot water, you can soak them in rum for about 12 hours until they are soft and fully absorb rum.

3. To make chocolate ice cream:

– Soak the gelatin in cool water for about 10 minutes for it to bloom, then melt it in a double boiler and let cool.

– Break the chocolate into small pieces, and in a small bowl, combine them with 30 ml (2 tbsp) whipping cream. Heat it in a double boiler until the chocolate is completed melted and blended with the cream to form a runny mixture. Let it cool down a little, then add in condensed milk and stir to combine.

– Beat the remaining 260 ml of whipping cream until it reaches the stage of almost-stiff-peak. Add in chocolate, condensed milk and the cooled gelatin. Beat at the lowest speed setting until well-incorporated; use a spatula to scrape down the side of the bowl. Taste and adjust the sweetness with condensed milk if needed.

– Break the Oreo cookies into bite-sized pieces, fold them into the chocolate mixture. Pour everything into the container and smooth out the surface. Cover it tightly with a lid and place it in the freezer for about 30 minutes.

*Note: The container needs to be very tightly sealed, otherwise ice crystals may form on the surface of the ice cream.

4. To make rum raisin ice cream:

– Soak the gelatin in cool water as in step (3).

– Beat whipping cream until it reaches the stage of almost-stiff-peak. Add in about 100 gram (1/3 cup) of condensed milk, beat at the lowest speed until well-blended. Scrape down the side of the bowl using a spatula. Fold in cooled gelatin using a spatula, mix until well-combined. Taste and adjust sweetness if needed. Note that ice cream will taste less sweet when cold, thus at this step, it’s better to make it a little sweeter than usual.

– Gently fold half of the ice cream onto the chocolate ice cream layer that has already firmed up. Sprinkle in half of the amount of rum raisins, stir gently to blend using a spoon. Fold in the remaining half of the ice cream and rum raisins, stir to blend, then smooth out the surface. This will help the raisins to spread evenly rather than falling mostly to the bottom of the ice cream layer.

– Cover the container tightly and place it in the freezer until the ice cream is completely set.

– When served: Using a blow dryer, blow along the side of the container and gently shake until the ice cream releases itself from the container. You can also place the container in hot water for easy release. Take the ice cream cake out and remove the parchment paper. Decorate as desired.

– To cut: Dip a sharp knife into boiling water, dry it with paper towel then use it immediately to cut the ice cream. If the ice cream is too hard, put it in the fridge for 20 to 30 minutes until it softens (When put in the freezer for long period of time, ice cream tends to turn hard, hence it would best to let it soften in the fridge before serving).


  • Recipe and photos: Linh Trang
  • Written by: San Luong

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