Caribbean Freeze
Author: Chief Mixologist
  • 2/3 Cup sugar
  • 3 Tablespoons Hershey's cocoa
  • 1 3/4 Cups water
  • 3 Tablespoons pineapple juice concentrate
  • 1 Tablespoon golden Rum *or*
  • 1/2 teaspoons Rum extract
  1. In a medium saucepan stir together the sugar and the cocoa, then stir in the water.
  2. Cook over medium heat stirring occasionally, until the mixture comes to a boil.
  3. Reduce heat and simmer for 3 min., stirring occasionally.
  4. Cool completly.
  5. Stir the concentrate and the rum [or rum extract] into the chocolate mixture, cover and refrigerate until cold, about 6 hrs.
  6. Pour into a 1 quart ice cream freezer container and freeze according to manufacturer's directions.
  7. Garnish as desired before serving.
NUTRITIONAL INFO: [PER SERVING]: 150 Calories 0 mg cholesterol 1 gm Protein 5 mg Sodium 36 gm Carbohydrates 10 mg Calcium 0 mg Fat,
Recipe by Beverages at