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Rum & Ginger Ice Cream with Chocolate Rum Sauce

Rum & Ginger Ice Cream with Chocolate Rum Sauce / Tim Nusog

Rum and ginger are two great flavors that go together fantastically well. Just think of the Dark ’n Stormy, the most well-known cocktail to combine the two, although other options abound. And now imagine that flavor combination in ice cream form. Add in cream cheese and sour cream for a rich tanginess and some vanilla extract to accent it all. 

As if that weren’t indulgent enough, imagine topping it with a heavily spiked chocolate-rum sauce, with the intense flavors of semisweet chocolate and dark rum accented by light brown sugar and more vanilla extract, plus heavy cream for a rich yet perfectly pourable texture. 

This delightfully decadent combo of boozy ice cream and boozier chocolate sauce comes courtesy of Meagan Burke, who ran the now-defunct F&B Department, a blog devoted to alcohol-spiked desserts. Now that’s our kind of sweet treat.


  • Ice cream:
  • 1 cup heavy cream
  • 1 tablespoon freshly grated ginger
  • 8 ounces cream cheese
  • 1/2 cup sour cream
  • 1 cup granulated sugar
  • 1/2 cup whole milk
  • 1 1/2 teaspoons vanilla extract
  • 1 pinch salt
  • 2 tablespoons dark rum
  • 1/3-1/2 cup chopped candied ginger (optional)
  • Chocolate sauce:
  • 1/2 cup heavy cream
  • 2 tablespoons light brown sugar
  • 6 ounces semisweet chocolate, chopped
  • 1/4 cup dark rum
  • 1 teaspoon vanilla extract


To make the ice cream:

  1. Heat the heavy cream in a saucepan until it begins to simmer.

  2. Remove from heat and add the ginger. Let the ginger steep for at least 10 minutes.

  3. Strain out the ginger and let the cream cool to room temperature.

  4. Blend together the ginger-infused cream, cream cheese, sour cream, sugar, milk, vanilla extract and salt until combined, using an immersion blender, handheld mixer or regular blender.

  5. Chill the base for at least two hours.

  6. Stir in the rum and churn according to your ice cream maker’s instructions until you reach your desired consistency. (If you’re using the candied ginger, add it at the last minute of churning.)

  7. Spread the churned ice cream into a freezer-safe container, and freeze it for at least 4 hours before serving.

To make the chocolate sauce:

  1. Heat the cream with the light brown sugar in a small saucepan until the sugar dissolves and the cream just starts to bubble.

  2. Place the chocolate in a heatproof bowl and pour the hot cream over the chocolate. Whisk until smooth.

  3. Add the rum and vanilla extract and whisk until combined.

  4. Serve over ice cream.

  5. Store leftover chocolate sauce in the refrigerator in an airtight container.