Beach Bum's Cooler

Pro tips

• Slice the banana and freeze it for 15 minutes before blending to keep the drink thicker and prevent ice cream from melting too quickly.
• Add cream of coconut last and blend just until combined; over-blending will make the texture grainy and separate the liquids.
• Chill your blender pitcher with ice water before starting to maintain a proper frozen consistency throughout blending.

Substitutions

• Irish cream liqueur → coconut rum (1.25 oz) for a less creamy, more coconut-forward flavor
• Banana liqueur → crème de cacao (0.25 oz) for a chocolate-vanilla note instead of banana
• Vanilla ice cream → coconut ice cream (2 scoops) for an intensified tropical profile

Storage & make-ahead

This drink is best served immediately after blending. If preparing ahead, blend without ice cream, refrigerate up to 2 hours, then add and blend with ice cream just before serving.

Equipment

blender · bar jigger · rocks glass or tiki glass

Can I make Beach Bum's Cooler without ice cream?

Yes, replace the 2 scoops vanilla ice cream with 1 cup of crushed ice and an additional 1 oz of half-and-half for a lighter, less creamy version.

What type of rum works best for this recipe?

Light (white) rum is traditional and allows the pineapple, banana, and cream flavors to shine without overpowering the drink.

How do I prevent the drink from becoming too watery?

Use frozen banana slices instead of fresh, and add ice cream just before blending; avoid over-blending once the mixture is smooth.

Can I batch this for a party?

Yes, multiply ingredients by servings and blend in batches, or pre-blend without ice cream and add scoops individually when serving.