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Rum Balls

INGREDIENTS

  • HIJINX ice cream mix
  • 1 ½ cups half & half
  • 2 oz rum
  • 2 tablespoons cocoa powder

    INSYTRUCTIONS

    1. Warm the half & half on the stove over medium-high heat or microwave for 30 - 60 seconds (do not boil).

    2. Using a blender, combine one packet of HIJINX with rum and cocoa powder. Make sure HIJINX is dissolved completely. 

    3. Transfer to a freezer-safe container with an airtight lid.

    4. Let mixture rest on counter uncovered for 30 minutes.

    5. Freeze for 3-6 hours. Enjoy!

    CLICK HERE to read our best practices so your ice cream is the best! 

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