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Tasty Jamaican Recipes

Enjoy these tasty Jamaican recipes. You must also take a look at some of the fresh and delicious featured foods and ingredients on display.

Ginger Bread

1 oz Brown Sugar 1 teaspoon Bicarbonate of Soda 1 tsp Grounded Ginger Powder 2 tablespoons Milk 1 oz Candied Peel 6 ozs Flour 4 ozs Golden Syrup 2 ozs Margarine


Sieve flour, ginger and soda Shred the peel finely and add flour Put the fat, sugar and golden syrup in a sauce pan and heat gently until dissolved Add this, the egg and milk to the flour and mix thoroughly with the use of a wooden spoon Pour the mixture in greased tin Bake in a slow oven (330° F) for about 45 minutes.

Banana Bread

3 teaspoons Baking Powder 2 cups Flour 1 teaspoon Vanilla ½ cup Sugar ½ tsp Nutmeg PowderGrated ½ cup Butter ½ cup chopped Fruit and Nuts 3 (mashed) ripe Bananas A pinch of salt 1 Egg


Cream butter and sugar, then add well beaten eggs Sieve flour, baking powder and salt and add alternately with mashed bananas Add fruit and nuts then pour into greased tin Bake in a operate (350° F) oven for about 30 minutes or until top is golden.

Christmas Pudding

1 lb Currants 1 ½ lbs Breadcrumbs 1 lb Prunes (chopped) 1 teaspoon Salt 2 lbs Raisins (chopped) 1 lb Sugar (brown) ½ lb Cherries 1 teaspoon Baking Powder ¼ lb Mixed peel ¼ lb Flour 1 doz Eggs 2 teaspoon Vanilla 1 lb Butter ¼ teaspoon Nutmeg Powder


Cream sugar and butter then add beaten eggs Sieve bread crumbs, flour, baking powder and salt and add to mixture Add soaked fruits, flavouring and spices Steam in a pudding steamer for at least 4 hours.

Carrot Pudding

1 lb Raisins 2 lbs Carrot (grated) 3 Eggs ½ lb Flour ½ pint Milk ½ lb Sugar (brown) 1 teaspoon Baking Powder 1 lb Currants ¼ teaspoon Nutmeg Powder ¼ lb Butter 2 oz Rum (White) ¼ teaspoon Mixed Spice


Scrape, wash and grate carrots Cream butter and sugar. Add flavouring and spices Beat eggs until stiff and add to butter and sugar Add carrots and mix thoroughly Mix flour with milk then add Pour into a greased tin and bake in moderate (350° F) oven for thirty minutes Extinguish flame and allow pudding to cool in oven.

Banana Porridge

4 green Bananas (full) 1 ½ pts. Water Sugar to sweeten Milk to taste Spice and salt to taste


Cook grated bananas for about fifteen minutes, stirring frequently If too thin add a little sifted flour mixed to a paste If paste is added, cook on a low flame for a further five minutes Sweeten and flavour to taste and serve hot.

Easter Bun

2 ½ lbs Flour 1 Cake Yeast ½ lb Raisins 1 Nutmeg PowderGrated ¼ lb Currants 1 Egg 1 pt. Milk (scalded) 1 cup Water ½ lb Butter ½ teaspoon Cinnamon (ground) 1 Cup Sugar (brown) ½ teaspoon Mixed Spice ½ lb Citron (diced) 1 teaspoon Salt ¼ lb Cherries (chopped)


Dissolve yeast in a small quantity of tepid water Boil the cup of water, then add to the milk Put sugar, salt, butter and spice in a bowl then pour milk and water over them, then beat egg and pour in also. Sieve half of the flour into the liquid, stir well, then add yeast and fruit and stir again Sieve in sufficient of the remainder of the flour until the dough is stiff. Cover and let the dough rise until about double in size Knead for a short time before sprinkling in the rest of the flour then knead again until quite stiff Shape into desired loaves and cover to let rise again until about twice its bulk Bake in a moderate (350° F) oven until buns are springy to the touch.


3 lbs Flour 1 teaspoon Baking powder ½ teaspoon Baking soda ¼ teaspoon Salt 1 Mixed Spice ¼ teaspoon Grounded Ginger Powder ½ pt. New sugar 2 tablespoons Melted butter


Use enough water to make new sugar into a thick syrup Sieve all the dry ingredients, using a wooden spoon to make a hole in the center of same, and pour syrup into it. Add melted butter and knead together lightly Turn out on a well floured board and pat to a thickness of about ¼ inch Use a one pint drinking glass to cut into circles Carefully raise them into a slightly greased baking tin Bake in a moderate oven (350° F) for about 20 minutes.

Irish Moss

This jelly is of vegetable substances, made from seaweed, Graciliaria vellucosa, which is popularly known in Jamaica as Irish moss. It is reputed to have aphrodisiac properties, but this is possibly in the mind rather than in the content.

1/2 lb (250g) fresh or 2oz (50g) dried Irish moss 1 tablespoon Jamaica white rum 1 cup (8 fl oz, 250ml) milk 10 cups (4 pints, 2.5 litres) water 1/2 teaspoon grated nutmeg Sugar Strawberry syrup

If dried Irish moss is to be used, soak it for a few hours in water. Otherwise, clean the fresh moss of all other bits of seaweed and wash thoroughly to remove any sand and grit. Simmer the moss in the water until tender, then top up the water to the original level and bring to the boil. Strain the liquid through a muslin cloth or fine sieve. Add sugar to taste, and then add milk, nutmeg, and enough strawberry syrup to make it pink in colour. Transfer the liquid to a glass bowl and refrigerate until it has set. This jelly has a very delicate and subtle flavour.

Irish moss is also made into a more liquid form and used as a drink.

Blue drawers

2 ½ lbs Cornmeal 1 Nutmeg (grated) 1 lb dark /sugar 1 teaspoon Vanilla ¼ lb Raisins ½ teaspoon Salt 2 cups Coconut juice


Sieve meal Mix all the ingredients together, add a little water (if necessary.) Drop in small quantities on quailed banana leaves Make parcels and tie with strips of banana bark, string may be used Put in boiling water and boil for about 2 hours N.B. Another variety of this snack may be made. Instead of Corn Meal, use about 2 lbs Sweet Potatoes and ½ lb Flour. The method is the same.

Johnny Cakes/Fried Dumplings

2 teaspoons Baking Powder 1 lb Flour 3 tablespoons Butter 1 teaspoon Salt


Sieve flour, baking powder and salt Rub butter, and with the use of enough water make a smooth dough Shape into cartwheels (about 1 ½” thick) Fry in hot oil until light brown in colour

Pepperpot Soup

½ lb Spinach ½ lb Coco ½ lb Indian Kale 1 lb Yam 1 doz. Okras 1 stalk Skellion ½ lb Salt Beef 1 Country Pepper ½ lb Pig’s Tail ½ lb Flour 3 cups Coconut Juice 1 teaspoon Salt 2 quarts Water


Wash and clean vegetables Cut into small pieces and set to boil with meat When meat is tender add coconut Juice Knead flour into dumplings After pot has resumed boiling, add yams, cocos and dumplings Simmer for about one hour then add seasoning.

Escovietched Fish

Recommended King Fish, Snapper, Jack, Cutlass, Sprats, Goat Fish 3 lbs. Fish sliced in ½ thick slices 4 teaspoons black pepper & 4 teaspoons of salt combined 2 or 3 limes or lemons ½ scotch bonnet pepper cut in strips or ½ teaspoon dried Tabasco pepper 2 cups cane or malt vinegar (white or brown) ½ cup oil for frying 1 teaspoon pimento seeds or whole all purpose spice 2 large onions sliced ½ teaspoons whole black pepper grains.

Wash fish thoroughly in water to which juice of the limes or lemons has been added. Dry thoroughly. When absolutely dry, coat the fish both sides with the combined salt, black pepper and spice, set aside on paper towels. Heat oil in frying pan to boiling point and fry fish on both sides until nice and crisp. Set fish aside in a deep Pyrex dish or other bowl.

In a saucepan combine vinegar, sliced onions, peppers, pimento seeds, whole black pepper grains, and bring to a boil. Simmer until onions are tender and remove from fire and cool. Pour over fish and leave steeping overnight.

Note: If Sprats or Goat Fish are used, do not slice.

Oxtail and Lima Bean Stew

Stews are very common in Jamaican cuisine. This is a legacy from the African slaves brought to the island during the slave trade that began in the 1600s. They put to use their skill of foraging for local ingredients and boiling them up into hearty one-pot meals.

Yield: 4 to 5 servings Preparation & Cooking Time: 2 to 3 hours


3½ pounds / 1.75 kg oxtail, cut at the joint by your butcher 2 large onions, chopped (about 3 cups / 750 mL) 6 cloves garlic, chopped (about 3 tablespoons / 45 mL) 2 tablespoons / 25 mL soy sauce 1 teaspoon / 5 mL salt 1 large tomato, diced (about 2 cups / 500 mL) 1 (16-ounce / 454-g) can lima beans, drained and rinsed 2 sprigs of fresh thyme (or 1 teaspoon / 5 mL dried thyme) 2 tablespoons / 25 mL butter 1 teaspoon / 5 mL black pepper Method: Wash the oxtail in cold water. In a stockpot, combine the oxtail, half of the onions, the garlic, soy sauce, and salt. Add enough water to come halfway up the oxtail. Bring to a rolling boil, occasionally skimming the scum as it forms, usually in the first 10 minutes of boiling. Reduce the heat and simmer until the oxtail is tender, about 1½ hours.

Once the oxtail is tender, there should be about 2 cups / 500 mL of liquid in the stockpot. If the liquid level is low, add enough to make 2 cups / 500 mL. Add the remaining onion, tomato, lima beans, thyme, butter, and black pepper. Cover and simmer for 10 to 15 minutes or until the lima beans are hot but not mushy. Remove the thyme sprigs before serving.

Serve hot with white rice and boiled green bananas.

*recipe curtsy of www.caribseek.com

Jerk Crostini

Ingredients 1 Loaf Italian bread cut into 3 sections then halved lengthways to make 6 pieces 75g (3 oz) smoked ham, fried bacon or sausage cut into small pieces (meat is optional) 150g Mozzarella cheese, thinly sliced 2 Tomatoes, sliced 1-2 cloves garlic, minced 10 ml (2 tsp) olive oil 15 ml (1 tbsp.) Jamspice Jerk Seasoning Garnish Black Olives, halved Fresh Coriander, chopped.

Method Mix Jerk Seasoning and olive oil then spread a thin layer on each portion of bread. Sprinkle each with garlic. Top with tomato ½ of ham then cheese then remaining ham, if desired cook under a pressure heated grill (lowest level) for 4-6 minutes until golden. Garnish with black olives and coriander. Serve hot with a mixed salad.

Jerk Chicken

6 lb. Roasting Chicken 1 tbsp. Salt 2 tsp. Garlic powder 1 tsp. Paprika 1 tsp. Soya Sauce 1small onion 3 tbsp. Jamspice Jerk Seasoning

First, rub the whole chicken with salt. Grater the onion and rub it into the chicken. Add the Paprika and Garlic powder to the chicken. Rub the Jerk Seasoning all over the whole chicken and allow the chicken to marinate for at least 2 hours. Roast in oven at 350 degrees Fahrenheit for 1 to 1 ½ hours.

Baked custard

1 egg ½ pt milk 1 tbsp. sugar Grated nutmeg/powder Few drops of vanilla

Preparation Warm the milk to body temperature. Beat the egg and sugar lightly together, and add the milk and vanilla essence. Strain into a greased pie dish and grate a little nutmeg over the top. Place the pie dish in a larger pan, and pour water in the pan up to halfway up the pie dish. Bake in a very moderate oven for 40 minutes until set.

Baked Fish Fillet Supreme

Ingredients 6 fillets of fish Salt and pepper Fish spice 6 slices of tomato 6 slices of cheese 1 oz margarine 1 oz flour ½ pt milk 1 tin of mushrooms, if desired 2 small onions, chopped 2 tbsp. sherry Parsley, chopped 3 cups cooked rice

Preparation Prepare the fillets, removing the skin and small bones Season with salt, fish spice and pepper. Roll up, with the outside of the fish on the inside. Arrange the fish, tomatoes and cheese alternately down the center of a shallow Pyrex casserole dish. Set aside, Melt margarine in a pan, then stir in flour and salt add milk a little at a time, then mushrooms, onions and sherry. Stir Constantly until the mixture boils.

Pour over the fish. Bake in a moderate oven for 20 minutes until fish is cooked. Garnish with chopped parsley and serve hot with rice.

Jamaican Patties Recipe

Pastry 2 cups flour ¼ tsp. salt1 ½ tsp. patty spice ¼ cup solid shortening ¼ cup (1/2 stick) margarine 1/3 cup cold water

Meat Filling 2 tbsp. Margarine 1 small white onion, finely chopped ¼ tsp. Chopped Scotch Bonnet Pepper ½ lb. Lean Ground Beef½ tsp. salt ½ tsp. Freshly ground black pepper ½ tsp. curry powder ½ tsp. Dried thyme ¼ cup breadcrumbs ¼ cup Beef or chicken stock 1 egg, beaten ¼ cup water

Sift the flour and salt into a large bowl. Cut in the shortening and margarine until crumbly. Add the cold water to make a stiff dough. Lightly flour a wooden cutting board and roll out the dough until about 1/8 inch thick. Cut out 8 inch circles. Cover with wax paper or damp cloth until ready to use.

In a heavy skillet, melt margarine and sauté the onion and Scotch Bonnet pepper until they become limp. Add the ground beef, salt, pepper, curry powder and thyme, patty spice and mix well. Brown the meat for about 10 minutes, stirring occasionally.

Add the breadcrumbs and stock and combine all the ingredients well. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but watery. Remove the skillet from the stove and preheat oven to 400 degrees F. Uncover the dough circles and place 2 to 3 tablespoons of filling on.

Fish Cakes Or Rissoles

1 ½ cups steamed or left-over fish 1 cup of mashed potato or provision ½ teaspoon lime juice 1 ¼ teaspoon fish spice 1 tablespoon parsley bread crumbs and flour 1 tablespoon onion (chopped) 1 egg salt and pepper to taste Oil for frying

Flake and mash the fish. Add the potato, seasoning and lime juice. Beat egg and put half of it in the mixture. Shape the mixture into cakes with a spoon. Dip the cakes in the rest of the egg. Roll in bread crumbs and flour, and dry in deep or shallow fat.

Lobster Salad

2 tablespoons fresh lemon or lime juice ½ cup mayonnaise 12 ounces cooked lobster, cut into ½ inch pieces ¼ cup diced cucumber ¼ cup chopped onion ¼ cup chopped celery ¼ cup chopped green pepper Salt and pepper to taste Dash hot pepper sauce.

Combining the juice and mayonnaise. Gently toss with remaining ingredients. Chill. Serve in Lobster tails or on salad greens. Garnish with lemon slices if desired.

Yields 6 servings.

Caribbean Grilled Chicken

Ingredients ¾ cup vegetable oil Juice of 3 limes 6 cloves garlic, chopped 1 ½ tsp. ground black pepper 1 tsp. Fiery Scotch Bonnet pepper 2 tsp. oregano 1 ½ tsp. chicken spice seasoning 1 ½ tbsp. cilantro 3 pounds boneless chicken breast

Preparation Combine the oil, juice, and seasonings.Place the chicken in a glass or ceramic dish, pour the marinade over the chicken, and cover. Marinate in the refrigerator for 2 to 3 hours. Grill the breasts for about 12 minutes on each side.

Caribbean Cookup

Ingredients 225g (8 oz) ground beef, lamb or pork 1 medium onion, chopped 1 clove garlic, crushed 1 green pepper, seeded and chopped 225g (8oz) can pineapple chunks, drained 15ml (1 tbsp.) Jerk Bar-B-Q sauce or ½ tbsp. Bar-B-Q spice 5-10ml (1-2 tsp.) Jamspice Jerk Seasoning 100g (4oz) “easy cook” white rice 300ml (1/2 pint) stock Salt and pepper to taste

Garnish 2 spring onions or scallion chopped

Method In a large Saucepan, dry fry the mince, onion, garlic, celery, and pepper until browned. Add Bar-B-Q sauce and jerk seasoning and cook for 2 minutes. Add all remaining ingredients and bring to boil. Cover and simmer for 20 minutes stirring occasionally. Add spring onions and serve immediately with avocado salad.

Mango Chow

Ingredients 6-8 half ripe mangoes ½ cup currants ½ cup raisins 2 tablespoons finely chopped onion ½ tsp. all purpose spice 2 cups vinegar 1 cup sugar ½ teaspoon white pepper salt to taste 1 tbsp. ginger powder or grated

Peel and dice the mango; cook up with half the vinegar until soft. Strain through a coarse sieve. Boil the fruit, spices and seasonings in the rest of the vinegar. Combine mango pure with the sugar; allow to simmer and cook until thick. Cool and bottle.

Jamaican Pepper Shrimp

1 doz. Scotch Bonnet pepper 2 bots. Hot pepper sauce 1 lb. escallion 1 tsp. all purpose spice 2-3 pkgs. Shrimp Garlic Thyme Oil

Method Place shrimp in bowl, and add scotch bonnet pepper or bottled pepper sauce, chopped escallion, thyme and garlic and spice. Mix all seasonings into shrimp and allow to marinate in refrigerator over night or 6-8 hours.

To cook place oil in frying pan and allow oil to get hot. Add shrimp and cook just until tender. Remove from heat and peel the shrimp. Ready to serve.

Curried Fish Steaks

Ingredients 3 tablespoons oil or fat 2 tablespoons chopped onion 1 clove garlic 2 tablespoon curry powder, west Indian curry 1 cup water or coconut milk A little lime juice Piece of green mango Salt to taste 1 ½ lb. Prepared fish steaks

Method Heat the oil, add the onion and garlic and fry them lightly but do not brown. Add the curry powder and spice, stir and cook for 3 to 4 minutes. Add water or coconut milk, lime juice and mango, and cook until thick. Put in fish and cook gently until tender. Do not stir fish, but prevent if from sticking to the bottom of the pan, the pan may be moved gently backward and forward.

Scotch Bonnet Grilled Fish

2 tsp. all purpose spice1 tsp. Dried leaf tarragon 1 tsp. dried leaf basil 1 tsp. leaf thyme 1 tsp. dried leaf of oregano 1 tsp. paprika 1 tsp. fennel seed 1 tsp. anise seed 2 cups of vegetable oil 2 tablespoons freshly squeezed lemon juice 2 tablespoons freshly squeezed lime juice 2 tablespoons Worcestershire sauce 1 tablespoon dry white wine 1 scotch bonnet or jalepeno pepper, seeded and finely chopped 6 small, whole white-fleshed fish (like snapper)

Preheat the grill. In a shallow bowl, combine all of the ingredients except the fish and mix well. Coat each fillet in the spice mix, turning to cover evenly. Cook on grill over medium coals, turning once, until the fish flakes easily when tested with a fork, about 15 minutes. Serves 6.

Note: Brushing a little vegetable oil on the grill before cooking could help stop the fish from sticking to the grill.

Cod Fish Fritters

¼ lb. raw codfish, (Dried Salted Codfish) ¼ lb. 1 medium sized onion 2 medium sized tomatoes 1 small clove garlic ½ teaspoon paprika 2 stalks escallion (or leeks) ¼ teaspoon hot pepper

Wash codfish with lime or lemon juice, dry and dice or shed finely. Chop very fine the onions, garlic, escallion or leeks, hot pepper and tomatoes, combine.

In a skillet using a small amount of oil, fry the chopped seasoning until thoroughly cooked. Place the codfish in a mixing bowl and to this add the flour and sufficient cold water to make a batter similar to that of pancakes quite thin, stirring until smooth. Add the fried seasoning and the paprika. Have a skillet well heated with oil for frying, using a moderate amount of oil.

Spoon the batter in the skillet as you would for pancakes, but use a knife to spread each fritter thin. Fry until golden brown and crisp on both sides.

Drain on paper towels and keep in a dish in a warm oven until ready to serve. These fritters will make an excellent cocktail snack, for which purpose use a small teaspoon to measure fritters when frying. Spear with toothpicks to serve.

The Gundy

450g (1 lb.) firm cream cheese 10ml (2 tbsp.) Solomon Gundy 240 ml (1 cup) finely chopped fresh parsley

Method Using a fork, blend cream, cheese and Solomon Gundy. Chill until firm. Using hands, shape into a ball then roll gently in parsley until completely covered. Place in middle of fat dish surrounded by creditees or plain corn chips.

Jamaican Curried Goat (or Lamb)

2 tbsp. cooking oil 1 lb. boneless goat mutton or lamb, cut in 1-inch cubes 2 lg. onions, peeled and finely sliced 2 tsp. ground allspice 2 c. stock, consomme or bouillon 1 tbsp. wine vinegar 1 tsp. curry powder Salt to taste Pinch of cayenne pepper 1/4 bay leaf 2 dashes Tabasco sauce Boiled rice Brown meat quickly in oil. Remove, then cook onion in oil until soft but not brown. Stir in curry powder, allspice. Cook stirring, for a few moments, then stir in stock, vinegar, salt and cayenne. Return meat to pan and simmer slowly for 2 hours. Add bay leaf about 30 minutes before the end.

Just before serving, stir in Tabasco sauce and serve surrounded by rice.

Jamaican Rice And Peas

Fresh Gungo peas (Pigeon peas) are used when in season, but dried red beans are usually the “peas” of Jamaican Rice and Peas. 2 tbsp. vegetable oil 1 med. onion, finely chopped 2 c. coconut milk 1/2 tsp. thyme Salt and freshly ground pepper to taste 2 c. long-grain rice

Put beans on to cook in a heavy casserole dish or saucepan with enough cold water to cover beans by 2 inches. Bring to boil, cover, reduce the heat and cook at a gentle simmer until the beans are tender, adding hot water during cooking if necessary. When beans are fully cooked, drain the beans, measure the liquid and return both to the casserole dish/saucepan.

Heat the oil in a frying pan and saute onions until they are a golden color. Add the onions to the casserole with the hot pepper, coconut milk, thyme, salt, pepper, and rice. Make the quantity of liquid in the casserole equal 4 cups. Add cold water if necessary. Cover and cook over very low heat for 20-30 minutes or until the rice is tender and all liquid is absorbed. Serves 6.

If using fresh or canned Gungo peas, simply add with the rice. DO NOT cook before hand. If using dried pigeon peas, cook in the same manner as the beans.

Jamaican Sorrel Rum Punch

Ingredients: 2 ounces (about 1 1/2 cups) dried sorrel calyxes (also called jamaica or hibiscus) two 1-inch cubes of peeled fresh gingerroot, chopped fine 3 whole cloves 5 3/4 cups water 3/4 cup sugar 1 1/2 cups amber rum

2 cups ice cubes, or to taste lime and orange slices for garnish

Procedure: In a heatproof bowl combine the sorrel, the gingerroot, and the cloves. In a saucepan bring 5 cups of the water to a boil, pour it over the sorrel mixture, and let the mixture steep for 4 hours or overnight. While the mixture is steeping, in a small saucepan bring the remaining 3/4 cup water and the sugar to a boil, stirring until the sugar is dissolved, and let the syrup cool.

Strain the sorrel liquid into a pitcher, discarding the solids, stir in the sugar syrup, the rum, and the ice cubes, and garnish the punch with the lime and orange slices.

Ginger Beer

Servings: This recipe makes about 8 cups.

1/4 lb. Fresh Ginger Root 1 Lime or Lemmon (juice) 3 Whole Cloves 1-2 lbs. Sugar Water (according to taste)

Remove the skin of the ginger. Then slice into very thin slices. Put ginger slices into large sauce pan, add lime juice and cloves and about 6 cups of water. Bring to a boil over heat, then lower the heat and boil for another five minutes. Then strain and sweeten to taste.

If after tasting you find the brew too strong then add some cold water for the desired taste.

Bottle then put one clove in each bottle. Cap bottles and allow to stand for 5 days until a little head starts to form. Refrigerate and serve when required over ice cubes.

Jamaican Coffee Egg Nog

Yield: 8 servings

1 quart prepared egg nog 1 cup brewed Jamaican Blue Mountain Coffee or (equivalent) cooled, ½ cup rum or coffee liqueur, 1 teaspoon vanilla nutmeg for garnish,

Brew coffee and allow to cool. In a pitcher, combine egg nog, coffee, rum (or coffee liqueur), and vanilla. Pour mixture into individual punch cups, dust with nutmeg, and serve

Frosted Black Coffee

1/4 pint extra strong cold Blue Mountain Coffee or (equivalent). 2 tablespoons cracked ice 1 scoop of vanilla ice cream Pour the coffee into a cocktail shaker with the ice. Add the ice cream and shake vigorously. Pour into a tall glass and serve with a straw. Makes 1 drink