Salted Almond, Pistachio and Amaretti Ice Cream
The perfect recipe for an indulgent festive dessert!
Cooking timeNot available
Prep time30 minutes
Servings1 portions
Ingredients
- 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
| 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 |
Instructions
- Pour the Elmlea Double into a large bowl and whip until soft peaks just form.
- Gently fold through the condensed milk, then add the almonds, pistachios, amaretti, glace cherries and almond extract and stir through.
- Place the ice cream in a suitable freezer proof container and freeze for 4-6 hours, or until frozen.
- 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.
