Cocoribbean Banana Rum Freeze


  • 2 oz Grand Reserve Rum
  • 1/2 Ripe Banana, plus three slices
  • 2 Tbsp Coco Lopez Cream of Coconut
  • 1 large Scoop (approx 6oz), of premium ice cream (e.g. Haagan Dazs or Ben & Jerry's - low whipped air content)

Glass Type

Parfait Glass


An Alex Murray of Lighthouse Liquors, Beverly, creation. The Cocoribbean Banana Rum Freeze is a decadent piece of summer heaven. Think Coconut, Banana,Rumson's Frappe.

Cut three slices out of the banana and set them aside. Combine the remainder of the ingredients in a blender, and blend for approximately ten seconds. Pour the contents into a parfait glass and then put the three banana slices on top and serve. The preparation time is about average for a blender drink. Not using acidic ingredients keeps the ice cream from curdling. One of the advantages of this drink is that the ice cream fat and the banana fiber act as emulsifiers, so the drink maintains its thick consistency even with the ice melt factor.

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