Hurricane Ice Cream

4 servings servings Prep: 25 m Cook: PT0M Total: 24 h 25 m Intermediate
The Hurricane cocktail was born at Pat O’Brien’s in the French Quarter during World War II, becoming synonymous with New Orleans nightlife and celebration. This fusion ice cream transforms the legendary cocktail into an elegant frozen dessert with passion fruit, lemon, rum extract, and tropical fruit mix-ins - capturing the bold spirit of the city in creamy form.

Ingredients

  • 1 3/4 cups vanilla protein shake or whole milk
  • 1/4 tsp xanthan gum
  • 1 tbsp sugar + 2 tbsp monk fruit/erythritol
  • 2 tbsp passion fruit juice (or mango juice)
  • 1 tbsp lemon juice
  • 1 tsp rum extract
  • 1 tsp vanilla extract
  • Few drops red food coloring (optional)
  • 2 tbsp diced tropical fruit (for mix-in)

Step-by-Step Instructions

  1. Mix the sweetener blend and xanthan gum together in a pint container to ensure even distribution.
  2. Blend in the vanilla protein shake (or milk), passion fruit juice, lemon juice, rum extract, and vanilla extract until smooth and well combined.
  3. Add a few drops of red food coloring if desired to achieve that signature Hurricane pink color.
  4. Freeze for 24 hours minimum until the mixture is completely solid throughout.
  5. Process in your ice cream maker on LITE ICE CREAM setting. If the mixture is too thick, add 1-2 tbsp liquid and re-spin.
  6. During the final processing stage, mix in the diced tropical fruit for festive texture and bursts of flavor.
  7. Serve immediately for soft-serve texture, or transfer to a freezer-safe container and freeze until firm.

Common Problems and Solutions

Q: Why is my ice cream mixture too hard to process?

A: Let it sit at room temperature for 5-10 minutes to soften slightly before processing, or add 1-2 tablespoons of liquid (milk or passion fruit juice) during processing to help it spin smoothly.

Q: Can I make this without an ice cream maker?

A: Yes, but the texture won't be as smooth. After freezing, break into chunks and blend in a food processor until creamy, then refreeze. You may need to repeat this process 2-3 times for the best texture.

Q: The flavor isn't strong enough - what should I do?

A: You can increase the rum extract to 1.5-2 tsp or boost the passion fruit juice. Taste the base before freezing and adjust - remember that freezing dulls flavors slightly, so it should taste a bit strong before freezing.

Tips and Techniques

Serve this in a hurricane glass if you have one - it’s all about that New Orleans presentation and flair!

Ingredient Substitutions

  • passion fruit juice: mango juice or a blend of pineapple and orange juice
  • rum extract: 2-3 tbsp dark rum (if serving adults only)
  • vanilla protein shake: whole milk or half-and-half
  • monk fruit/erythritol sweetener: all regular sugar (3 tbsp total)

Equipment Needed

  • Ice cream maker with LITE ICE CREAM setting (or standard ice cream maker)
  • Pint container for mixing and freezing
  • Blender or whisk for combining ingredients
  • Freezer-safe container for storage

Historical Context

The Hurricane cocktail was born at Pat O’Brien’s in the French Quarter during World War II, becoming synonymous with New Orleans nightlife and celebration. This potent blend of rum and fruit flavors captures the spirit of the city - bold, festive, and unforgettable. This fusion ice cream transforms the legendary cocktail into an elegant frozen dessert, capturing the tropical fruit flavors and festive spirit while creating a completely new way to experience this iconic New Orleans tradition.