The History of Rum Raisin Ice Cream

Rum Raisin ice cream got its start in Italy, where Sicilians began soaking Málaga raisins in Marsala wine (and later, rum) and mixing them into vanilla gelato. The treat was originally called Málaga gelato. Málaga raisins (formally known as Málaga muscatel raisins or pasas de Málaga) are known for their sweet flavor profile and have long been traded as a luxurious foodstuff in Europe, while Marsala wine has long been known for its rich, rum-like flavor. The dessert eventually made its way to the United States and began popping up in ice cream parlors sometime in the early 20th century. A 1932 advertisement in The Daily Ardmoreite touted it as an “entirely new” flavor on offer at a local ice cream parlor. The American version replaced gelato with vanilla ice cream and sometimes added cinnamon or brown sugar in addition to Málaga raisins. Over time, the luxurious raisins were replaced by more affordable raisin varieties. In the 1980s, Häagen-Dazs released its own version of Rum Raisin ice cream and made it available in the frozen aisle of the grocery store, massively boosting the flavor’s popularity. Today, Rum Raisin may not be the most popular ice cream flavor out there, but it still remains a beloved classic for many.