Polar Bear

Amaretto, white creme de cacao, a hit of chocolate syrup, vanilla, and soft ice cream into the blender. Thirty seconds later you have two glasses of something that straddles the line between dessert and cocktail with zero apology.

The white creme de cacao keeps the drink pale and clean rather than brown, which is where the “Polar Bear” name earns its keep. Use softened ice cream so the blender doesn’t strain, and serve immediately before it starts to separate.