{copy cat} Baskin Robbins Daiquiri Ice

If you’re like me and can’t get Baskin Robbin’s Daiquiri Ice in your town anymore, make it at home! This copy cat recipe tastes JUST like the real thing!

I am one of those weird people that when someone says “what’s your favorite ice cream?” I don’t say things like “chocolate chip” or “vanilla.”  For as long as I can remember my most FAVORITE ice cream in the whole wide world has always been Daiquiri Ice from Baskin Robbins ~ 31 Flavors.

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Think super refreshing sorbet.  It’s not “ice cream-y” at all — but that is fine by me.  It’ll forever be my favorite and my only answer.  It made with fresh limes and imitation rum extract.  The other thing I love about it?  The color!! Isn’t it just downright pretty, too?

Unfortunately, they have closed every.single.store. in Omaha.

There is a store in Lincoln, NE, and I get to go there when I visit my son at University of Nebraska at Lincoln (GO HUSKERS!) but the location is in a gas station, and they don’t carry all 31 flavors all of the time.  Needless to say,  it’s a HUGE disappointment when we stop and they don’t have it.

  sigh.

But NOW… I can just MAKE MY OWN!

What’s in Baskin Robbins Daiquiri Ice?

• water
• sugar
• fresh lime juice
• imitation rum extract
• citric acid (fruit fresh)
• green food coloring

You’ll need an ice cream maker, but that shouldn’t stop you … they really aren’t all that expensive, and I have lots of other good reasons to have one if you keep reading!  In addition to that, you’ll just need some rock salt and a bag of ice.  

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Update — I originally posted this recipe back in the summer of 2014.  I have been so incredibly grateful to have it all of these years.  I literally CRAVE this stuff.  The only time I have been able to enjoy it, outside of making it at home, is when we are lucky to find it in Lincoln, or when we visit my in laws in San Diego every February. 

That was until just recently.  Baskin Robbins opened a store in Gretna, NE.  Last week, my youngest daughter texted me on our fist hot day of the season and said — “Daiquiri Ice?” We took the top off of my new Jeep and off we went.  “Ice Cream” for dinner is never a bad thing.  Am I right?

More Reasons to Own an Ice Cream Maker:

• Lemon Ice Cream (pictured above)
• Coconut Sorbet
• Grape Nut Ice Cream – Just like in Jamaica!
• Pineapple Dole Whip – Like Disney’s! (pictured below)
• Coffee Ice Cream
• No Cook Blue Ice Cream
• Coconut Custard Ice Cream
• Black Mission Fig Ice Cream
• Burnt Almond Fudge Ice Cream
• White Chocolate Raspberry Truffle Ice Cream

But honestly, if the only thing you make with your ice cream maker is this?  You’ll be happy! Especially if you are like me, and it’s your favorite and it isn’t accessible now.  

Who’s ready for some homemade Baskin Robbins Daiquiri Ice?  I know that I am!! 

4.53 from 90 votes

Print Recipe

{copy cat} Baskin Robbins Daiquiri Ice

If you're like me and can't get Baskin Robbin's Daiquiri Ice in your town anymore, make it at home! This copy cat recipe tastes JUST like the real thing!

Prep Time1 hour hr

Cook Time5 minutes mins

Additional Time3 hours hrs

Total Time4 hours hrs 5 minutes mins

Cuisine: American

Keyword: {copy cat} Baskin Robbins Daiquiri Ice

Servings: 8 servings

Calories: 317kcal

Author: Michaela Kenkel

Cook ModePrevent your screen from going dark

Ingredients

• 6 cups water
• 3 cup sugar
• Juice of 3 limes fresh squeezed, pulp is fine
• 3 tsp imitation rum extract
• 2-4 teaspoons citric acid powder or Fruit-Fresh
• 3 drops green food coloring

Instructions

• In a pan on the stove, heat sugar and water just until sugar melts.
• Remove from heat and add 1 1/2 teaspoons citric acid. Stir until dissolved.
• Let mixture cool for a few minutes and add rum extract, lime juice and food coloring.
• Taste, and add more citric acid powder as needed, a 1/2 teaspoon at a time. The citric acid will be what gives this recipe it's tartness. The amount you will need will vary based also on the tartness of your limes. Mine weren't very tart at all, and I ended up using another 4 teaspoons to get it to where I was happy about the flavor.
• Refrigerate until chilled.
• Move and an ice cream maker. Churn in machine for about 55 minutes or until yours says it's ready (mine shuts off on it's own)..
• Move to the freezer for a few hours before serving.
• Makes about 8 cups

Notes

Recipe adapted from Garlic is Love

Nutrition

Serving: 1g | Calories: 317kcal | Carbohydrates: 82g | Sodium: 26mg | Fiber: 1g | Sugar: 79g