Almond Frost scroppino

Serves 2 | prep time 10 min


  • 8 scoops Abbot Kinney’s Almond Frost (400 ml)
  • 100 ml prosecco
  • 30 ml vodka
  • ½ lime, juice
  • Almond flakes, roasted
  • Fresh mint leaves


  1. Scoop 6 scoops of the Almond Frost into a large metal bowl. Add one-half of the prosecco and whisk it around until the icecream is melted into wine. Whisk in the vodka, lime juice and remaining prosecco.
  2. Pour into champagne coupes and add a scoop of Almond Frost. Scatter some almond flakes on top and garnish with mint leaves. Chin Chin or as the Italians say ‘salute’!!


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