Go Back
Pink Squirrel Wisconsin Supper Club Ice Cream Cocktail

Pink Squirrel Wisconsin Supper Club Ice Cream Cocktail

A creamy, blended dessert cocktail straight out of Wisconsin's supper club tradition almond-and-cherry-toned crème de noyaux and chocolatey crème de cacao blended with vanilla ice cream into a boozy milkshake, topped with a Chartreuse whipped cream and a dusting of nutmeg.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
0 minutes
Total Time 5 minutes
Servings: 1
Course: Cocktail, Dessert
Cuisine: American
Calories: 498
Ingredients Equipment Method Notes

Ingredients
  

1½ oz crème de noyaux
1½ oz crème de cacao
3 scoops vanilla ice cream (a full scoop, not hollow)
1 oz half-and-half (or milk, or non-dairy creamer)
¼–½ cup crushed ice
  • For the Chartreuse whipped cream topping makes extra — enough for multiple drinks:
2 cups heavy cream (or full-fat coconut milk for dairy-free)
1 tbsp powdered sugar
2 oz green Chartreuse
  • Garnish:
Freshly grated nutmeg
1 maraschino cherry

Equipment

  • Blender or immersion blender
  • Whipped cream canister (or whisk/hand mixer)
  • Frozen goblet or coupe glass
  • Microplane/grater (for nutmeg)

Method
 

Make the whipped cream first: combine heavy cream, powdered sugar, and green Chartreuse; whip until soft peaks form (or load into a whipped cream canister). Set aside.
    Add crème de noyaux and crème de cacao to a blender.
      Add the vanilla ice cream (3 good scoops).
        Add the half-and-half and crushed ice.
          Blend until smooth and milkshake-like.
            Pour into a chilled, frozen goblet.
              Top carefully with the Chartreuse whipped cream.
                Garnish with grated nutmeg and a cherry. Serve with a straw and a spoon.

                  Notes

                  • Créme de noyaux tastes almond-like but contains no actual almonds, it's made from apricot, peach, or cherry pits.
                  • The original 1941 recipe (created by Bryant Sharp at Bryant's Cocktail Lounge in Milwaukee) included the crème de cacao; some modern versions at the original bar have dropped it, but this recipe keeps it in for the classic flavor.
                  • Swap heavy cream for full-fat coconut milk in the whipped topping for a dairy-free version.
                  • If Chartreuse isn't available, angostura bitters works as a substitute in the whipped cream use just ½ oz since it's much stronger.