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Salted Almond, Pistachio and Amaretti Ice Cream

The perfect recipe for an indulgent festive dessert!
  • Cooking timeNot available
  • Prep time30 minutes
  • Servings1 portions
recipe image Salted Almond, Pistachio and Amaretti Ice Cream


  • 2 x 284ml pots Elmlea Double
  • 397g can condensed milk
  • 100g salted almonds, roughly chopped, plus a few extra for decoration
  • 100g pistachios, roughly chopped, plus a few extra for decoration
  • 50g amaretti biscuits, lightly crumbled
  • 50g glace cherries, chopped
  • 1 tsp almond extract

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Pour the Elmlea Double into a large bowl and whip until soft peaks just form.
  2. Gently fold through the condensed milk, then add the almonds, pistachios, amaretti, glace cherries and almond extract and stir through.
  3. Place the ice cream in a suitable freezer proof container and freeze for 4-6 hours, or until frozen.
  4. To serve, remove the ice cream from the freezer and allow to soften for 20-30 minutes before serving. Serve in scoops sprinkled with chopped nuts and crushed amaretti biscuits for decoration.