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Making a Pink Squirrel with Ice Cream is the most Wisconsin way to enjoy this fabulous frozen cocktail recipe. It’s boasts the classic flavors of the beloved dessert drink – almond and cocoa – but is made even more decadent and delicious with the addition of vanilla ice cream. Serve with a dollop of whipped cream and a maraschino cherry for a show-stopping treat that brings the supper club experience right to your own kitchen!
Yes, I have a recipe for the standard Pink Squirrel as well, but my heart really lies with this version. The version where more dairy is added in the form of vanilla ice cream. In short, the Wisconsin version!
I have seen this recipe on almost every supper club menu I’ve ever had the pleasure of visiting. So you know it’s good!
Four ingredients and a blender are all you need to transport yourself to the finest supper club and make this bright pink ice cream drink yourself. Let’s do it!
Ingredients for this recipe
- Vanilla Ice Cream – A few scoops of ice cream are the base to this boozy milkshake.
- Crème de Noyaux – Provides the pink color and almond flavor to the drink. See below for notes on this!
- White Crème de Cacao – Another liqueur that provides so much flavor. See the notes section on white vs regular crème de cacao.
- Heavy Cream – Just enough to thin out the ice cream but still keep things creamy.
- Garnishes – A spray of fresh whipped cream, a grating of fresh nutmeg, and a maraschino cherry put this drink over the top!
Ice Cream Pink Squirrel Recipe
This is just a brief overview, find detailed instructions in the recipe card below!
- Start with ice cream. In a blender.
- Add the crème de noyaux. Followed by the white crème de cacao.
- Add the heavy cream. Then blend the cocktail until smooth.
- Pour into a tall glass. And garnish with whipped cream, grated nutmeg, and a cherry.
Big Batch Blended Pink Squirrel with Ice Cream
Here’s how to make enough ice cream pink squirrels for a group of four:
- Add 8 scoops (about 4 cups) of vanilla ice cream to a blender.
- Add ¾ cup of crème de noyaux, ¾ cup of white crème de cacao, and start with ½ cup of heavy cream.
- Blend until smooth.
- If necessary, add another splash of heavy cream to make it blend easier.
- Serve in tall glasses garnished with whipped cream, nutmeg, and maraschino cherries.
Crème de Noyaux substitute
Crème de Noyaux is a liqueur made from the pits of apricots, peaches, and/or cherries. It has a beautiful, bright pink color and tastes like almond, even though there are no almonds in it.
It tastes like almonds because stone fruits are in the same family as almonds. Noyaux actually roughly translates to “stones” from French. Like stone fruit!
That’s why if you’ve ever opened a peach or apricot pit, you may have found what appeared to be an almond inside. They’re related!
If you can't find Crème de Noyaux at your local liquor store, you can substitute amaretto which is another almond-flavor liqueur.
If using amaretto you may want to add a drop or two of red food coloring to the blender, as amaretto is not bright pink like the crème de noyaux.
White vs Regular Crème de Cacao
This recipe uses white crème de cacao, which is a clear version of the chocolate liqueur crème de cacao.
It’s rich and chocolatey, with hints of vanilla. Using white crème de cacao means no brown will muddy the perfectly pristine pink color of the drink.
But, if you can’t find white crème de cacao you can easily substitute regular crème de cacao. The drink may just not be as bright and vibrant, but it will be just as delicious!
In fact, in my grasshopper cocktail and my no-churn grasshopper ice cream, I use regular crème de cacao and don’t notice an effect on the bright green hue of the crème de menthe.
Ounces to Tablespoon Conversions
Not everyone has a cocktail jigger (that’s the fancy double-ended metal contraption bartenders use to measure out ingredients), but that shouldn’t stop you from enjoying great supper club-quality cocktails at home.
Here’s a very easy conversion to remember when it comes to making cocktails at home: 1 fluid ounce = 2 tablespoons
So, for this recipe that conversion looks like 3 tablespoons crème de noyaux, 3 tablespoons white crème de cacao, and 4 tablespoons (which is ¼ cup!) heavy cream.
Watch the recipe video!
Pink Squirrel with Ice Cream
- Cocktail Jigger optional
- 1 cup vanilla ice cream (about 2 generous scoops)
- 1 ½ ounces crème de noyaux
- 1 ½ ounces white crème de cacao
- 2 ounces heavy cream
- In a blender combine 2 scoops vanilla ice cream, 1 ½ ounces crème de noyaux, 1 ½ ounces white crème de cacao, and 2 ounces heavy cream.
- Blend ingredients until smooth, adding an additional splash of heavy cream if needed to reach desired consistency.
- Pour into a serving glass and garnish with a dollop of whipped cream, freshly grated nutmeg, and a cherry to serve, if desired.
- Enjoy immediately.
- Makes one drink, easily multiplied. Refer to post for quantities.