by 
Anonymous
ANSWERS: 1
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Well... Rum Raisin comes to mind. :) But you asked about NATURAL flavors. Just about any fruit can be fermented -- really just about anything with sugar can be fermented. And many of the "all natural" food production methods use alcohol as a part of the process, some of which may be left in the food. Given that the amount of alcohol in any but the home made party shooter ice creams (or frozen pops) is basically immeasurable, why do you ask? Seriously -- you are more likely to intake a greater quantity of alcohol in anything from breathing fumes of cleaning products to rinsing your mouth with mouth wash to eating random preserved foods.
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