Hot Buttered Rum


1 cup
unsalted butter, softened
16-ounce package confectioners' sugar, sifted
1 pound
light brown sugar, packed
1 quart
vanilla ice cream, softened


1 In a large bowl cream the butter and the sugars together until smooth. Add the softened ice cream and mix until a creamy consistency is obtained. Transfer this to a freezer container with a tight fitting lid. Place in the freezer for up to 1 month.

2 To Serve: Place a heaping 2 tablespoons of the frozen
mix in a highball glass or coffee mug. Add 1 to 2 tablespoons dark rum. Pour over the mix 6 ounces of boiling water and stir until the mixture is melted. Sprinkle top with cinnamon or nutmeg and serve forth!