Amaretti Ice Cream

Amoretti Ice Cream Image 1

This recipe comes from my sister-in-law Nina. The combination of the cream with the amoretti biscuits is to die for! Serve it in a martini glass rimmed in sugar or amoretti dust and you’ve got a delicious and elegant make-ahead dessert which is most definitely dinner party worthy!

What you need: measuring spoons/cups, large mixing bowl, rolling pin, Ziploc bag, loaf pan, saran wrap, food processor (to make the amaretti dust)

Serves: 6 – 8

  • 2 packets amaretti biscuits (approximately 14 ozs)
  • 4 tbs cherry brandy
  • 4 egg yolks
  • 1 cup sugar
  • 1 sixteen oz container heavy cream
  • 4 tbs sifted confectioners’ sugar

Place all but 6 cookies in the Ziploc bag. Seal the bag and use the rolling pin to “smash” the cookies into little pieces. Place the cookie bits into a large mixing bowl along with the heavy cream, sugar, confectioners’ ugar and brandy. Stir to combine. Line a loaf pan with saran wrap (leaving enough extra to cover the ice cream on top) and pour the mixture into the pan. Fold the excess saran wrap over the top of the ice cream to seal. Place in the freezer for at least 12, but preferably 24 hours before serving.

To Serve: I like to serve the ice cream in a martini glass rimmed with amaretti dust. Make a simple syrup.  Whiz up the 6 amaretti biscuits in a food processor. Dip the ends of the glass in the syrup and then place the glass upside down into the dust. Invert the glass and scoop in the ice cream. Super easy and super yummy!

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