Your browser doesn’t support HTML5 video

Rum and Raisin Caramel & Vanilla Milkshake

Julie Nolke

You haven't truly enjoyed rum and raisin ice cream until you've tried it in milkshake form.



  • 3/4 cup sugar
  • 1/4 cup water
  • 1 cup heavy cream
  • 2 teaspoons rum extract
  • 1 teaspoon vanilla extract
  • 2 teaspoons butter
  • 1/2 cup raisins
  • 4 scoops vanilla ice cream
  • A splash of milk
  • Garnish:
  • Whipped cream
  • Crushed sponge toffee

Let's get Cooking...

  1. For the caramel, combine the sugar and water in a saucepan and cook over high heat until the sugar has dissolved. Continue to cook (no stirring, just swirling) until the mixture turns an amber color. Remove from heat and immediately add in cream. Whisk to combine and return to heat, cooking until smooth, about 5 minutes. Remove from heat and add in butter, 1 teaspoon rum extract, vanilla, and raisins, whisking to combine and melting the butter.
  2. Garnish the mug by pouring some of the caramel around the inside of the glass. Rim the glass with some more of the caramel and then roll in crushed sponge toffee.
  3. In a blender, add ice cream, a couple spoons of caramel, a splash of milk, the remaining rum extract, and blend.
  4. Pour into the mug and garnish with whipped cream and more caramel.