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Ingredients
- 1/4 cup (about 2 ounces/60 milliliters) cold whole or lowfat milk
- 1/4 cup (about 2 ounces/60 milliliters) dark or amber rum
- 1/4 teaspoon pure vanilla extract
- 6 tablespoons (about 3 1/2 ounces/100 grams) cashew butter
- Pinch of salt
- 8 medium scoops (about 1 quart/24 ounces/680 grams) French vanilla ice cream, softened until just melty at the edges
Method
- Place the milk, rum, vanilla extract, cashew butter, and salt in a blender and blend to mix thoroughly, about 30 seconds.
- Add the ice cream and pulse several times to begin breaking it up.
- With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades.
- Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds.
- Pour into a chilled glass or glasses, and serve at once.
