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Daiquiri Ice Ice Baby

Word to your mother. Aw shucks. This was THE best ice cream to eat growing up in Tucson. I mean, when we weren’t at Eegees anyway. It’s tart, crisp, citrusy, refreshing. I think it’s safe to say Daiquiri Ice from Baskin Robbins has always been one of my top 2 ice creams…ever. This recipe is the spittin’ image. I found the recipe online here. So simple. PS, Costco has ice cream machines for TWENTY THREE CLAMS. You are insane if you don’t own one by sun-up. Is that word hyphenated? Anyway…please. I beg you. Make this happen. It’s about to get really  hot up in here. Summer sends her love!

  • 2 cups water
  • 1 cup sugar
  • Juice of 1 lime
  • 1 tsp imitation rum extract
  • 1 tsp citric acid powder – it is a necessary ingredient. I found it here
  • 1 drop green food coloring

How to make Daiquiri ice Baskin Robbins :

Heat sugar and water just until sugar melts. Remove from heat and add citric acid. Stir until dissolved. Let mixture cool until lukewarm, then add rum extract, lime juice and food coloring. Refrigerate until chilled. Churn in an ice cream machine for 25 minutes. Spoon ice into freezer-safe bowl, and move to the freezer for an hour before serving.

Tuesday, June 19, 2012 - 8:55 pm

Ging - This excites me!

Tuesday, June 19, 2012 - 8:55 pm

Cara Johansen - Ok. I need an ice cream maker STAT! This looks delish! Payday is Friday Friday!

Thursday, August 29, 2013 - 9:26 pm

Doug - The recipe is very close, if not dead-on to the original flavor. It’s not that green, though. A drop of green PLUS at least one drop of blue food coloring, as well, hits the color much closer to the original. Nice photos, though.

Saturday, July 5, 2014 - 11:17 pm

Just Jon - Any thoughts on how to make a No Sugar Added version of this?

I have an uncle who mentioned that this was his favorite flavor, and how bummed he is that it was discontinued. I’d love to make some for him. However, with his diabetes, he’s to the point where he only ever buys the ice creams with the “No Sugar Added” label.

I’m assuming replacing the sugar with fake sugar would change the consistency. He can probably live with that (those N.S.A. ice creams have to be given extra time to thaw because they freeze harder, and he doesn’t seem to think that’s a deal-breaker). But would it alter the flavor very much? Would I need to use a 1-for-1 replacement amount, or use more (or less) fake sugar than however much real sugar the regular recipe calls for?

I’m not very experienced cooking with sugar substitutes.

Any thoughts, anybody? I’d appreciate input.

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