Hot Buttered Rum with Ice Cream – A Creamy Hot Buttered Rum Recipe

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Hot Buttered Rum with Ice Cream is a creamy version of this vintage cocktail.  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 ice cream mixture 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 this drink too, 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!

How to Make Easy Hot Buttered Rum

Instructions:

  1. Cream softened butter, brown sugar, powdered sugar, cinnamon and nutmeg; 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 ice cream mixture to a coffee mug. Pour one shot of rum over top, and then cover with boiling water.

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

Brown Sugar

Ground Cinnamon

Ground Nutmeg

Vanilla Ice Cream

Notes About Creamy, Hot Buttered Rum

  • 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 cocktail, 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 cocktails large enough for a party, like Sneaky Pete Vodka Slush and Bay Breeze Cocktail for a Crowd.

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Print Recipe
3 from 1 vote

A Creamy Hot Buttered Rum Recipe

Hot Buttered Rum with Ice Cream is a creamy version of this vintage cocktail.  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 ice cream mixture in the freezer to pull out when you are ready to use. How could this warm beverage get any better?  Add a shot of dark rum, and top with boiling water.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Course: Drinks
Cuisine: American
Keyword: easy hot buttered rum, hot buttered rum, hot buttered rum with ice cream
Servings: 32 servings
Calories: 273kcal
Author: Barbara

Ingredients

  • 1 pound butter, softened
  • 1 pound light brown sugar
  • 1 pound powdered sugar, sifted
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1 quart vanilla ice cream, softened

Instructions

  • Cream together softened butter, brown sugar, powdered sugar, cinnamon and nutmeg.
  • Add softened ice cream and mix until smooth.
  • Pour into an airtight bowl, and store in the freezer.
  • To serve, fill cup with one scoop of ice cream mixture. Add one shot of rum and fill cup with boiling water.

Notes

  • Be sure to let butter soften at room temperature so that it creams easily with the sugars.
  • If your ice cream base is lumpy, microwave it in a microwave-safe bowl in 30 second intervals, stirring in between until smooth. 
  • Add as much or as little dark rum as you like.
  • For a new version, try substituting in chocolate liqueur for the rum. 
  • The base to 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 all of the ice cream base with a spoon. It's so yummy that it's hard not to.
  • This easy hot buttered rum recipe makes a large vat of base for the freezer.  It serves a crowd for a large party, or it keeps in the freezer for several months in an airtight container. 
  • Don't want the rum but still want to enjoy this as a hot drink? Just pour some hot water over a generous scoop of the ice cream base OR add a scoop to your morning or evening coffee.
  • Try some of our other cocktails that are large enough for a party like Sneaky Pete Vodka Slush and Bay Breeze Cocktail for a Crowd

Nutrition

Calories: 273kcal | Carbohydrates: 35g | Protein: 1g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 30mg | Potassium: 81mg | Fiber: 1g | Sugar: 34g | Vitamin A: 479IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg

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3 Comments

  1. I’ve tried making this twice. Both times when I added the softened ice cream to the butter mixture, it caused the butter to harden into lumps. No amount of stirring would make it smooth again. Is the ice cream supposed to be room temp when you add it? I obviously misinterpreted what soft means.

    1. The ice cream does need to be really soft. If you do get lumps, you can microwave it in a microwave safe bowl in 30 second increments, stirring in between until lump free. Then freeze it.

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