Butter Pecan Frappe with Ice Cream Biscotti
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Used in Recipe
Premium Ice Cream
The satisfying sweetness of caramel and nuts whirled into a creamy espresso frappe. Served with a chocolate-dipped Blue Bunny® Butter Pecan Ice Cream biscotti.
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Degree of Difficulty:
Blender, cup, knife
For the Frappe:
6 - #8 scoops (16.1 oz.) Blue Bunny® Butter Pecan Ice Cream, #19748
½ cup (4 fl. oz.) espresso
12 ice cubes
Whipped cream, caramel and chopped nuts for garnish
For the Ice Cream Biscotti:
4 - #8 scoops (10.7 oz.) Blue Bunny Butter Pecan Ice Cream, #19748
½ cup chopped nuts
½ cup (4 fl. oz.) melted chocolate
Mold ice cream into a biscotti shape, coat each biscotti bar in 2 Tbsp nuts and freeze. Remove ice cream biscotti from freezer and dip in melted chocolate.
For the frappe, combine 6 ice cubes and espresso and blend for 10 seconds. Add 6 - #8 scoops of Blue Bunny Butter Pecan ice cream, blending until smooth. Add remaining ice cubes and blend to desired consistency.
Pour frappe into clear coffee mug. Top with whipped cream, caramel and chopped nuts. Serve on small plate with ice cream biscotti.
Serve frappe in shot glasses. For a holiday frappe, sub Blue Bunny Peppermint Stick Ice Cream for Blue Bunny Butter Pecan Ice Cream.
To mold biscotti use oval silicone molds and cut in half.
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