- 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
- 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.