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

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 each Cheirosa 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. Combine all ingredients in a mason jar and shake for five minutes. 
2. Freeze for three hours 
   
   

Salted-Caramel Sauce:

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:

🥥  Coco Cabana (Ice) Cream (Vegan!) 🥥

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

Ice Cream Base:

1. Combine all ingredients in a mason jar and shake for five minutes. 
2. Freeze for three hours 

Toasted Praline Sauce:

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:

Bom Apetite!