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    How To Make Brazilian Bum Bum (Ice) Cream! - Sol de Janeiro 🍦

    by Sharon Kim July 18, 2020

    ice cream cone with a jar of Brazilian Bum Bum Cream in it

    Have you ever caught a whiff of Brazilian Bum Bum Cream or Coco Cabana Cream and thought, “I wish I could eat this!”? 

    Well, you’re not alone. 

    We daydream about all of the delicious desserts we wish these could be each time we open up the jar (which is approximately twice a day for us!).


    We can totally see why. All of our fragrances were created with layers of gourmand goodness, making eachCheirosa fragrance complex, unexpected, and addictive.

    The iconic and cult-fave Brazilian Bum Bum Cream has our Cheirosa ‘62 fragrance, with notes of  salted caramel, pistachio, and vanilla.This combination is irresistibly addictive and known for drawing out compliments and questions from anyone who gets a whiff.

    Coco Cabana Cream is also an instant hook for anyone who loves being reminded of eating a tropical dessert on a beachy island (um, yes please!). 

    Our Cheirosa ‘39 fragrance is a delicious combination of  young green coconut cream, tropical orchid, and  toasted praline. Trust us, you’ve never experienced a coconut fragrance quite like this. 


    You can see why it takes everything in us not to dunk a giant spoon in our body cream every morning and night, but we have a solution for you to remedy that.

     

    Meet Suzy, the Planning Director here at our Sol-Fam! Not only is she a wiz when it comes to numbers, timelines, and predicting the future - she also LOVES to bake and would bring her masterpieces into the office to share (pre-pandemic, of course).


    Luckily, we’re in for a virtual treat from her today! In honor of  National Ice Cream Day, Suzy created homemade ice cream recipes inspired by our iconic Brazilian Bum Bum Cream and Coco Cabana Cream to share with our Sol-babes. (She’s even included a vegan ice cream recipe for Coco Cabana [Ice] Cream) 🎉


    Let’s get started! 


    You will need a mason jar, 2 saucepans, and the respective ingredients for both recipes.



    🇧🇷 Brazilian Bum Bum (Ice) Cream 🇧🇷 

    Inspired by the fragrance notes of Cheirosa ‘62: Salted caramel, pistachio, and vanilla


    Ice Cream Base:

    1 Cup heavy cream
    1 1/2 tbsp. sugar
    1 1/2 tsp. vanilla extract
    Pinch of salt
    Instructions:
    1. Combine all ingredients in a mason jar and shake for five minutes. 
    2. Freeze for three hours 

    Salted-Caramel Sauce:

    1 1/2 cups heavy cream
    1 1/3 cups sugar
    1/3 cup water
    1 tsp. vanilla extract
    Pinch of salt
    Instructions:
    1. Boil the cream in a saucepan, set aside
    2. Combine the sugar and water in a saucepan and bring to a boil (use a brush dipped in cold water to wipe down the sides of the saucepan, to avoid sugar splattering)
    3. Cook over high heat until the mixture is golden brown
    4. Remove from heat and slowly whisk in the heavy cream
    5. Return to a boil and cook over low heat for two to three minutes
    6. Stir in the vanilla, let cool

    Assembly:

    Once both components are complete and your ice cream is frozen, it’s time to assemble!
    Scoop your ice cream in a bowl, drizzle with your caramel sauce, top with chopped pistachios for garnish and serve.


    🥥  Coco Cabana (Ice) Cream (Vegan!) 🥥

    Inspired by the fragrance notes of Cheirosa ‘39: Young green coconut cream and toasted praline

    Ice Cream Base:

    Ingredients:
    1 cup refrigerated full-fat coconut milk
    1 1/2 tablespoon granulated sugar
    1/2 teaspoon pure vanilla extract
    Pinch of salt
    Instructions:
    1. Combine all ingredients in a mason jar and shake for five minutes. 
    2. Freeze for three hours 

    Toasted Praline Sauce:

    1 cup coconut cream
    3/4 cup brown sugar
    1 tablespoon cornstarch
    1/4 cup of chopped pecans (or nuts of your choice)
    Pinch of salt

    Instructions:
    1. In a small pan or pot, add the coconut cream, brown sugar and cornstarch. 
    2. Heat over medium-high heat, stirring constantly while the coconut cream melts. 
    3. Once it gets bubbly and a little foamy, lower the heat to a simmer and stir frequently for about 5 minutes.
    4. Add in your chopped pecans a pinch of salt, remove from heat and let cool.

    Assembly:

    Once both components are complete and your ice cream is frozen, it’s time to assemble!
    Scoop your vegan coconut ice cream in a bowl, drizzle with your toasted praline sauce and serve. Add shredded coconut for garnish if desired.

    Bom Apetite!


    2 Responses

    Terrie Morris

    August 03, 2020

    I am so hooked ! I love everything you have ! I know it just smells like the ocean and suntan oil and the sun ! Like drinking a mojto on the beach with just a towel and umbrella! The perfect dream !

    Brendalis Correa

    August 03, 2020

    Amazing got my list so I can go to the store and make this happen you guys are amazing love your spirit and when I saw guys I mean the hole team …

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