The Ultimate Ultra-Creamy Rum and Raisin Ninja Creami (Malaga)
A velvety, boozy rum and raisin dessert (also known across Europe as Malaga) in freezing cold ice cream form. Using the Ninja Creami turns this macro-friendly mix of low-fat milk, vanilla whey, dark rum, and soaked raisins into an ultra-creamy dream.<br><br>Minimal prep, maximum flavour, and the absolute cheat code for hitting your targets. Tested endlessly to nail the exact rum ratio so it tastes like a premium old-school British classic, but packed with protein to support your gains.
Why this recipe works
Structural Matrix: Whey protein acts as an exceptional mechanical binder. When frozen and violently micro-shaved by the Creami blade, it stabilizes the ice crystals in the milk, replicating the dense, velvety mouthfeel of heavy cream.
Flavour Enhancement: Soaking the raisins in the dark rum plumps them up and locks the intense boozy flavour deep inside the fruit, releasing it as you chew.
Variations and combinations of ingredients
Spiced Rum: Swap the dark rum for a heavily spiced rum to add notes of cinnamon, clove, and nutmeg.
Nutty Addition: Fold in crushed walnuts alongside the raisins during the mix-in phase for extra crunch.
How to serve
Sweet Fuel: A perfectly balanced hit of protein and carbs disguised as an elite dessert.
Late-Night Fix: Highly satiating to kill evening cravings while enjoying a classic pub-style flavour.
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The Macro Science
Macro Friendly: Premium ice cream satisfaction for a fraction of the calories and a massive 66g protein spike.
Customisable: You control every gram of sugar. Perfect for strict cuts.
Natural Softener: The dark rum added to the ice cream base not only adds authentic flavour but chemically improves the freeze structure.
Creami Mechanics
Patience is Mandatory: Freeze the pint completely level for 24 hours. A slanted freeze will destroy your Creami blade.
The Re-Spin Secret: High-protein bases always come out powdery on spin one. Add a splash of milk and hit 'Re-spin' to force that gelato texture.
Alcohol Science: The alcohol in the dark rum lowers the freezing point of the ice cream. This naturally prevents it from turning into a rock-solid block of ice, contributing to a much softer, scoopable texture right out of the machine.
Mix-In Magic: Core the centre and use the mix-in function to evenly distribute the rum-soaked raisins.
Serving Suggestions and Pairings
Enjoy this straight out of the pint. Perfect on a weekend evening.
Ingredients for The Ultimate Ultra-Creamy Rum and Raisin Ninja Creami (Malaga)
How to make The Ultimate Ultra-Creamy Rum and Raisin Ninja Creami (Malaga)
Place the raisins in a small bowl and pour over the soaking measure of dark rum. Let them soak for at least 30 minutes to plump up.
Add the milk, vanilla whey, honey, vanilla extract, and the base measure of dark rum into a blender. Blitz aggressively until completely smooth with no lumps.
Pour the blended mix into the Creami pint. Do not cross the 'Max Fill' line.
Freeze on a perfectly flat surface for 24 hours. A slanted freeze will wreck the machine.
Lock the frozen pint into the Creami outer bowl.
Hit the 'Lite Ice Cream' button and let it run.
If it looks powdery (standard for macro ice creams), add a splash of milk and hit 'Re-spin' to force the creamy texture.
Hollow out the centre, drop in your rum-soaked raisins (draining any excess liquid if preferred), and run the 'Mix-In' program. Demolish immediately.
Storage and Freezing
Smooth the top level, lid it, and put it back in the freezer. Just re-spin it on 'Lite Ice Cream' when you want it again.
Frequently Asked Questions
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