Makes 1 serving

• 2 scoops (about 1/3 cup each) dulce de leche or vanilla ice cream
• 2 tablespoons caramel or butterscotch ice cream topping
• 2 tablespoons chocolate ice cream topping
• Chilled cream soda
• 2 tablespoons lightly sweetened whipped cream
• 1 1/2 tablespoons coarsely broken toasted pecans*

1. Place ice cream in a tall 16-ounce glass.
2. Spoon toppings over ice cream.
3. Fill glass with cream soda, stir gently.
4. Top with whipped cream and pecans.
5. Serve immediately with straws and a spoon.

To toast pecans:

1. Heat an oven to 350°F.
2. Spread pecans in a single layer on a baking sheet with sides.
3. Bake in the center of the oven 8 to 10 minutes, until fragrant, stirring once. Cool.
4. Store in an airtight container.

Recipe adapted from Fog City Diner, San Francisco, Jessica Silva, pastry chef