Hot Buttered Rum with Ice Cream - These Old Cookbooks (2024)

Hot Buttered Rum with Ice Cream is a creamy version of this vintage co*cktail. The base consists of brown sugar, powdered sugar, and butter spiced with cinnamon and nutmeg. Mix in a quart of vanilla ice cream, and you have a vat of deliciousness. Just throw the hot buttered rum batter in the freezer to pull out when you are ready to use.

How could this recipe get any better? Add a shot of dark rum, and top with boiling water for the perfect warm beverage.

Hot Buttered Rum with Ice Cream Recipe

I love this creamy, hot buttered rum with ice cream recipe. It comes from my cookbook from the North Carolina State Elks Association.

This easy hot buttered rum makes a large container of the base that is perfect for large parties, or keep it in the freezer all winter long for your evening nightcap.

If the children or non-drinkers would like to enjoy a mocktail, just leave out the shot of rum and add the hot water. Or add a small scoop to your coffee instead of milk or creamer and be prepared to enjoy every drop!

See Also

Børnegløgg: Alkoholfri gløgg med æblemostHot Toddy Cold RemedyOld Fashioned Hot Buttered RumHomemade Tom & Jerry Mix

How to Make Hot Buttered Rum with Ice cream

Step by Step Instructions

1. Cream softened butter, brown sugar, powdered sugar, cinnamon and nutmeg with a hand mixer; add softened ice cream and mix until smooth.
2. Pour into an air-tight bowl, and cover with a lid. Store in the freezer.
3. To serve, add one scoop of the hot buttered rum mix to a coffee mug. Pour one shot of your favorite rum over top, and then cover with boiling water.
4. If desired, top with whipped cream and a sprinkle of cinnamon.

For the full recipe for easy, hot buttered rum, scroll to the bottom of this post.

Hot Buttered Rum Ingredients

• Butter, softened
• Powdered Sugar, sifted (confectioners’ sugar)
• Brown Sugar
• Ground Cinnamon
• Ground Nutmeg
• Vanilla Ice Cream

Recipe FAQs

• Be sure to let butter soften at room temperature so that it creams easily with the sugars.
• This recipe uses vanilla ice cream so the base is rich and creamy.
• Add as much or as little dark rum as you like – we don’t judge.
• If your ice cream base is lumpy, microwave it in a microwave-safe bowl in 30 second intervals, stirring in between until smooth.
• For a different version of this co*cktail, try substituting in chocolate liqueur for the rum. Check out this post about the 7 best chocolate liqueurs of 2019!
• The base for this buttered rum with ice cream stays soft in the freezer, making it easy to scoop. Use an ice cream scoop like this one!
• Use as little or as much of the sweet, buttery, sugary, ice cream base as you like. Try not to eat it with a spoon, or at least not all of it that way. It’s so yummy that it’s hard not to sneak a spoonful or two while serving.
• This easy hot buttered rum makes a large vat of base for the freezer. It serves a crowd at a large party, or it also keeps in the freezer for several months in an airtight container.
• Try some of our other co*cktails large enough for a party, like Sneaky Pete Vodka Slush and Bay Breeze co*cktail for a Crowd.

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Sneaky Pete Vodka Slush

Amaretto Pina Colada

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