Pink Squirrel

Equipment: Blender, 1 ounce white creme de cocoa, 3/4 ounce creme de noya or 3/4 ounce creme de almond or 3/4 ounce almond liqueur, 1 scoop vanilla ice cream and 8 small ice cubes or 1 ounce 1/2&1/2 cream and 12 small ice cubes and champagne glass.

Blend creme de cocoa, liqueur and ice cream and ice or cream and ice; pour into glass; serve.