Caramel Pecan Float
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Ingredients
Look for dairy brands with the Real California seals.
2 scoops (1/3 up each) dulce de leche or vanilla ice cream
2 Tablespoon caramel or butterscotch ice cream topping
2 Tablespoon chocolate ice cream topping
1 Can chilled cream soda (12 oz)
2 Tablespoon lightly sweetened whipped cream
2 Tablespoon coarsely broken toasted pecans
2 Tablespoon caramel or butterscotch ice cream topping
2 Tablespoon chocolate ice cream topping
1 Can chilled cream soda (12 oz)
2 Tablespoon lightly sweetened whipped cream
2 Tablespoon coarsely broken toasted pecans
Instructions
- Place ice cream in a tall 16-ounce glass.
- Spoon toppings over ice cream.
- Fill glass with cream soda, stir gently.
- Top with whipped cream and pecans.
- Serve immediately with straws and a spoon.
To toast pecans:
- Heat an oven to 350°F.
- Spread pecans in a single layer on a baking sheet with sides.
- Bake in the center of the oven 8 to 10 minutes, until fragrant, stirring once. Cool.
- Store in an airtight container.
Recipe provided by California Milk Advisory Board, adapted from Fog City Diner, San Francisco, Jessica Silva, pastry chef
Recipe provided by the California Milk Advisory Board
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