BEST COLD BUTTERBEER

1 quart butter brickle ice cream (or 1 quart vanilla ice cream and 1/4 cup butterscotch sundae topping)
32 ounces root beer
sweetened whipped cream and chopped nuts (optional)

Place 4 (16-ounce) glasses or mugs in freezer and chill for at least 20 minutes.

Mix 1/2 of the ice cream and 1/2 of the root beer in a blender until combined. Divide between 2 of the now-frosted glasses. Repeat with remaining ice cream, root beer and glasses.

Top each glass of butterbeer with whipped cream and nuts, if desired. Serve with spoons and straws.

Serves 4 generously
Source: San Jose Mercury News; December 20, 2000