Hot Buttered Rum Batter 1 quart vanilla ice cream 1 lb. unsalted butter 1 lb. brown sugar 1 lb. powdered sugar 3 tsp. ground nutmeg 3 tsp. ground cinnamon Tools: large bowl, hand mixer In a large bowl, let ice cream and butter sit at room temperature until soft. Add remaining ingredients and mix on medium speed until smooth. Store in the freezer for up to 3 months. A generous scoop, topped with an ounce of Kraken Spiced Rum and hot water will make a drink that tastes like drinking a cookie.

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