Icy Rummed Cacao is a boozy dessert cocktail combining vanilla ice cream, dark rum, and brown crème de cacao for a rich, creamy chocolate-forward drink. It requires no cooking and comes together in under five minutes.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Official Bartender's and Party Guide
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Combine ingredients in blender and blend until smooth.
Pour into parfait glasses.
Garnish with shaved chocolate.
Makes 4-6 servings.
Serve immediately after blending for best texture. Leftovers can be frozen in an airtight container up to 2 hours; stir before serving as separation may occur.
blender
Yes. Replace the dark rum with 1/2 cup cold coffee or chocolate syrup, and the crème de cacao with chocolate liqueur syrup or omit it entirely for a simple ice cream float.
Slightly softened (30 seconds at room temperature) makes blending easier, but cold scoops work fine—just blend longer until smooth.
Aged or spiced dark rum adds depth. Avoid overproof varieties unless you prefer a stronger alcohol bite; standard 80-proof dark rum is ideal.
Serve immediately after blending. If made ahead, cover and freeze up to 2 hours before the texture becomes icy rather than creamy.
Yes. Keep the ratio 2:1:1 (ice cream to rum to crème de cacao). Double or halve as needed.
