1 stick butter
1/4 c brown sugar
1 teaspoon pumpkin pie spice
Vanilla ice cream
Melt the butter and sugar in a sauce pan. Let those cool and add the pumpkin pie spice (nutmeg, cinnamon, cloves, & ginger). Then, take an entire carton of good vanilla ice cream that has been softened (30 secs in the microwave wait then another 30 did it for me) and slide it out into a large mixing bowl. Smooth out the ice cream until it is soft, pour the butter/spice/sugar sauce over it and stir the mixture together until well blended. Top the liquid with the ice cream mix. You can stir it all together or have a nice mustache! Whichever you like!
For the liquid:
Rum flavoring or actual rum is optional!
I did about 1/3 c butterscotch syrup to cream soda. A little goes a long way! Add a few squirts and then taste test. Adding crushed ice to the mixture cooled it down and cut the sugar. You can also try freezing it until slushy or heating it, but both tend to kill the carbonation. We don't drink alcohol, but you can add rum or rum flavoring to the cream soda if you want an adult beverage.
As soon as I tasted the mix, I knew I'd gotten it right. The memories came flooding back! We have a gallon of the stuff in our fridge now with two quarts of ice cream in the freezer!After topping our drinks, I poured the ice cream back into the ice cream container then I added a ribbon of butterscotch syrup and it made butter beer ice cream! It's so good, but really high in sugar! I definitely crashed last night!