We’ve blown right through the Summer didn’t we? It’s already August, and per usual, its scorching hot ending the Summer on a heat wave streak. So to beat the heat this week we’re whipping up some delicious RumChata based pineapple & mango Creamsicles. It’s kind of a like a smoothie kicked up a couple notches. I make a lot of smoothies both to save time and to get some much-needed fruit in my system. I actually stumbled on the non-alcoholic version of this drink while trying to use up the last of some frozen fruit and ice cream I had in the freezer.
You can make a bunch of variations of this, all you’ll need is ice cream (or yogurt), a fruit (or fruits) of your choice, and a type of dairy (or non-dairy) product to help it blend. Although I originally used frozen fruit, this time we’re using freshly cut pineapple and mango chunks, and because I typically don’t keep traditional milk in the house anymore, we’re using almond milk. We’ve been working with RumChata this year to see just how versatile it is at the bar and so far we’ve been impressed. Adding a little (or a lot) of RumChata makes this the perfect way to cool off at the pool this Summer and we think you’ll agree too. Check it out below and be sure to give it a try this weekend.
- 4 oz RumChata
- ½ a cup of pineapple chunks
- ½ cup of mango chunks
- 2 Scoops Vanilla Ice Cream
- (Optional) Almond Milk (if you want it less thick)
Combine all your ingredients in a blender and blend until smooth. Pour into a chilled cup or mug and insert a straw.
Pssss… Fall is right around the corner and if you’re a fan of RumChata, check out our RumChata Pumpkin Pie recipe we made just for you!