- 425 ml heavy cream.
- 75 ml amaretto syrup (alcohol-free)
Put all ingredients into a whipped cream dispenser. Screw on 1 cream charger and shake vigorously until the desired thickness is achieved. Serve immediately or store in the refrigerator for up to one week.
Place 2 scoops of vanilla ice cream in a glass and half fill the glass with cold milk. Pour an espresso over the top and top with the amaretto cream.
Double the ingredients for a 1 L (~34 fl. oz.) Cream Whipper. Screw on 2 cream chargers one after the other. Shake vigorously after attaching each charger.