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Rum Balls

INGREDIENTS

  • HIJINX ice cream mix
  • 1 ½ cups half & half or water*
  • 2 oz rum
  • 2 tablespoons cocoa powder
Note: For a lighter version use water. For a creamier version use half & half.

    INSTRUCTIONS

    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 cocoa powder. Make sure HIJINX is dissolved completely. 

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

    4. Blend or stir in the rum.

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

    6. Freeze for 3-6 hours. Enjoy!

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

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