Butter Pecan Frappe with Ice Cream Biscotti

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Profit Calculator
Menu Price* $4.99
Operator Cost Per Serving** -$2.14
Profit Per Serving $2.85
*based on average national menu pricing
**based on standard distributor markup

Used in Recipe

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.


Degree of Difficulty: Easy

Equipment: Blender, cup, knife

Makes: 4 Servings


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.

Serving Directions:
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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