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Caramel Pecan Float



– 2 scoops (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 – 1 can chilled cream soda (12 oz) – 2 tablespoons lightly sweetened whipped cream – 2 tablespoons coarsely broken toasted pecans
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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 provided by California Milk Advisory Board, adapted from Fog City Diner, San Francisco; Jessica Silva, pastry chef