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Caramel Pecan Float

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

Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,