So…Christmas Day is only five days away, and you’ve been tasked with providing dessert or looking to knock a task off your to-do list, all while finding a sweet ending to wow your family. Chef Wayne Moncur, founder and CEO of Mudda Freeze, an unconventional artisan ice cream parlor in the Bahamas, has the solution, with his series of mind-blowing Christmas ice cream flavors.

Ice cream, he says, is the perfect dessert for party tables because it is already prepared and can be served on its own or with a traditional cake like guava cake.

“These ice creams are all-in-one desserts. It couldn’t be simpler,” Moncur said.

This Christmas, Mudda Freeze is introducing ice cream flavors that include Red Velvet Cookies and Cream; Drunken Eggnog Melted Brownie made with John Watling Rum; Mortimer’s Candy Kitchen Bahamian Mint Chocolate Chips with Mints; and Rum Cake – rum butter sauce and classic Mudda Freeze vanilla ice cream.

“We share true, uncompromising Bahamian culture in a cup or cone,” Moncur said. “I’m very happy with the flavors in this year’s Christmas series,” said the chef who, in the past, was known to throw ice cream lovers for a spin when he produced flavors like stuffed ice cream. “I wanted to be simple but still unconventional and I didn’t go too far this year. And even doing that, you still won’t find the flavors I produced at any other local ice cream parlor.

Moncur describes the Drunken Eggnog Melted Brownie with John Watling Rum as “Christmas rolled in ice cream.”

“You get eggnog, ginger, brownie…it’s a perfect combination because almost everyone loves a chocolate dessert.”

They bake the brownie halfway, so the texture is similar to a cake with melted chocolate and fudgy inside; This is added to the ice cream mix with gingersnaps for texture and other ingredients to produce this sinful treat, a bowl of which he says pairs well on its own for dessert.

Mudda Freeze Bahamian Mint Chocolate Chip with Mortimer’s Candy Kitchen Mints is a popular flavor in artisan ice cream shops. It’s a perfect marriage of locally made Mortimer mints and 66 percent Valrhona chocolate. The chef said it can be enjoyed alone or with chocolate cake or chocolate mousse.

“I create things that I love,” he said, which led him to create a rum cake pairing, which resulted in his offering of rum cake with butter sauce and rum and a classic Mudda Freeze vanilla ice cream, which go together beautifully.

“I don’t like fruitcake. I love a good rum cake and this is something Bahamians eat in this season.

This sweet treat features toasted walnuts baked on top of the rum cake, a thick and velvety rum sauce made with brown sugar and butter, and a second dose of candied walnuts.

Moncur describes it as an all-in-one dessert. He said you don’t need anything else with this dessert deal.

And then there’s his offering of Red Velvet Cookies and Cream, which he says reminds him of Junkanoo, and specifically the band One Family Junkanoo because of its red, black and white color palette. Delicious on its own, if you have to pair it with something, he said any cake – vanilla or rum – would work.

And since anything vintage is suddenly very cool, he suggests using the flavorings to make floats – the kids’ version would involve your soda preference of choice; the adult version involves floating the ice cream with the rum of your choice.

“We also offer the Warm Guava Coconut Bread Pudding with our classic Vanilla Bean Ice Cream and Bakehouse is in the same space, offering layered chocolate cakes and carrot cakes, artisan cookies and donuts, and our ice cream pairs wonderfully with their treats. So you can create your own dessert in one space for your family’s holiday table and have one less thing to worry about for the holidays.

Mudda Freeze small batch ice creams are made in-house at their downtown Old Fort store. Ice cream is served by the scoop – you can have one, two or three scoops; opt for a pint; or three-gallon containers. For a family of four, the chef said two 16-ounce containers might be enough; a 1.5 gallon, he says, can serve 20 to 25 people.