Greg DuPree
Yield
Serves 4

Part hot chocolate, part milkshake, part pecan pie, this incredible drink is almost too good to be true. Combine your favorite brand of butter pecan ice cream with whole milk, instant cocoa mix, cane syrup, and toasted pecans to make a rich, creamy, frozen take on hot chocolate. Most people would stop there and simply add a straw, but we took this dessert even further by drizzling the insides of each glass with chocolate syrup and topping each serving with crispy shards of golden piecrust “cookies”. (To make, simply bake store-bought refrigerated piecrusts until brown and crisp and break into large pieces.) Top each serving with a dollop of sweetened whipped cream and more chopped toasted pecans. Like any milkshake, be sure to serve this frozen hot chocolate right away so it does not melt. We recommend straws and spoons so you can enjoy every last delicious drop. Whether you’re enjoying this drink in the winter or summer, you’ll be glad you tried it.

How to Make It

Step 1

Unroll half of a 14.1-oz. package refrigerated piecrust onto a parchment paper-lined baking sheet; prick piecrust all over with a fork. Spray with cooking spray. Bake in 400°F oven until crisp, about 15 minutes. Let cool, and then break into large pieces; set aside.

Step 2

Beat 1 cup cold heavy cream and 2 tablespoons granulated sugar in a cold bowl with an electric mixer until stiff peaks form, about 1 minute; set aside.

Step 3

Process 1 pint butter pecan ice cream, 1 1/2 cups whole milk, 1/3 cup instant cocoa mix, 1/3 cup toasted pecans, 3 tablespoons cane syrup, and 1/4 teaspoon kosher salt in a blender until smooth.

Step 4

Drizzle the insides of 4 glasses with 1/3 cup chocolate sauce. Pour frozen hot chocolate mixture into prepared glasses. Top with whipped cream, piecrust pieces, and toasted pecans.