Wine slushies and ice pops had their moment, but now its time to upgrade your childhood summer favorite by adding a classic Italian bitters to create a tipsy treat. Italians know their digestifs and ice cream and the Lucano Boozy Biscotto Gelato, made with easy fro-yo, combines the best of both worlds.

Lucano’s recipe was developed in a cookie bakery in Pisticci, Italy in 1894 and its 30+ herbs and essential oils balance the sweetness of the cookie to give you a mouth-watering dessert everyone will devour.

Lucano Boozy Biscotto Gelato 

2 cups of plain yogurt
1 cup of sugar
4 tablespoons of Amaro Lucano
1/2 teaspoon of orange zest (or more to taste)

Directions
1. Add yogurt, sugar and Amaro Lucano in a blender and blend until smooth. Stir in orange zest until desired flavor is reached.
2. Stir yogurt by hand (or in an ice cream machine according to the instructions). Pour into a container and chill in freezer for at least 4 hours.
3. Once frozen, add a scoop on top of your favorite cookie and sandwich with another cookie on top.

 

Lucano Boozy Biscotto Gelato (3)

About The Author

Hayden Walker
Executive Editor | Co-Publisher
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Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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