Hot Buttered Rum with Coconut-Vanilla Ice-Cream Balls

Name: Hot Buttered Rum with Coconut-Vanilla Ice-Cream Balls
Prep time: 30 min
Total time: 2 h 30 min
Yield: 6 - 8 serving(s)
Ingredients: 1 1/2 qt. vanilla ice cream; 2 c. shredded sweetened coconut, lightly toasted; 1/2 c. (1 stick) unsalted butter, at room temperature; 1/4 c. packed light brown sugar; 1/4 c. pure maple syrup; 2 tsp. orange zest; 1 1/2 tsp. ground cinnamon; 1 tsp. ground allspice; 1/2 tsp. ground cloves; 1/2 tsp. ground nutmeg; 1/4 tsp. kosher salt; 1 tsp. pure vanilla extract; 4 c. boiling water; 1 1/3 c. hot amber rum

Serve these at your next ice-skating party!

By Lyda Jones BurnettePublished: Nov 4, 2021

1 Rating

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hot buttered rum with coconutvanilla icecream balls

Becky Luigart-Stayner

Yields:

6 - 8 serving(s)

Prep Time:

30 mins

Total Time:

2 hrs 30 mins

"Snowballs" of vanilla ice cream rolled in coconut make the ideal garnish to a decadently delicious hot cup of buttered rum. Serve these at your next ice-skating party, or for any outdoor winter treat!

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Ingredients

1 1/2 qt. vanilla ice cream
2 cups shredded sweetened coconut, lightly toasted
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup packed light brown sugar
1/4 cup pure maple syrup
2 tsp. orange zest
1 1/2 tsp. ground cinnamon
1 tsp. ground allspice
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/4 tsp. kosher salt
1 tsp. pure vanilla extract
4 cups boiling water
1 1/3 cups hot amber rum

Directions

1. Step 1Line a rimmed baking sheet with wax paper. Scoop ice cream into 8 (2-inch) balls onto baking sheet. Roll balls in coconut. Freeze until firm, at least 2 hours or up to 1 day.
2. Step 2Beat butter with an electric mixer on high speed until fluffy, about 1 minute. Reduce speed to low and beat in brown sugar, maple syrup, orange zest, cinnamon, allspice, cloves, nutmeg, salt, and vanilla until combined. Transfer to a large heatproof serving pitcher or pot and stir in boiling water and rum. Serve in mugs topped with ice-cream balls.

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