• 120g fresh or frozen sliced carrots
  • 200g ice cream in Fiordilatte flavour
  • 40g amaretti
  • 50ml calvados
  • 30g caster sugar
  • 1 cinnamon stick

Author of this recipe

Sergio Ferrarini

Sergio Ferrarini

Chef / restaurant

My family wanted me to choose a technical school where I could be well educated and develop my business skills. I already decided that I wanted to be a chef, exactly like my friend’s father! Read more

Fiordilatte:(literally means milk's flower) is pure unflavored ice-cream made of high quality whole milk, lots of fresh cream and sugar.

Amaretti = Almond macaroon

Calvados: is an apple brandy from the French region of Lower Normandy (Basse-Normandy).

Total votes: 672


Flavour the carrots with sugar and boil them in little water.
Crumble the amaretti and let the ice cream soften for circa 10 minutes.
When the carrots are soften take them out of the water, let them cool down for some minutes and then smash them into a cream with a mixer or a sieve.
Flavour the amaretti with the calvados.
Add the carrots to the amaretti and the ice cream and blend till you get a uniform mix.
Serve into an iced glass and decorate it with the cinnamon stick.

Tips from the author

This will make between 4 and 6 servings.

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