By An Edible Mosaic
Pro tip
Freeze 2 cups of cream soda in ice cube trays at least 3 hours in advance. Add the frozen cream soda cubes, vanilla ice cream, liquid cream soda, butter extract, rum extract, and salt to a blender.
Process until smooth, tamping down as necessary. Don't over-process or it won’t be thick and creamy.
Divide between 4 glasses. Top each with whipped cream and a drizzle of butterscotch syrup. Enjoy!