1 1/2 oz of whipped cream
1 oz of creme de cacao (or chocolate liqueur)
1 oz of caramel liqueur
chopped nut (or Nuts)
5 oz of soft vanilla ice cream (or Raspberry Ice Cream)
Combine creme de cacao, caramel liqueur, and vanilla ice-cream in an electric blender. Blend at a low speed for a short length of time. Pour into a champagne flute, garnish with whipped cream and chopped nuts, and serve.