- 425 ml heavy cream
- 75 ml amaretto syrup (alcohol-free)
Put all ingredients into a 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and shake vigorously until the desired consistency 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.) iSi Whipper. Screw on 2 iSi cream chargers one after the other. Shake vigorously after attaching each charger. Halve the ingredients if using a 0.25 L (~8.5 fl. oz.) iSi Whipper.