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
- 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.
- 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’!!