Ingredients Jump to Instructions ↓

  1. 12 ounces fresh raspberries (or 12-ounces frozen raspberries, thawed), divided 1 quart vanilla gelato (or ice cream ), lightly softened, divided 2 tablespoons almond liqueur (recommended: Amaretto ), divided 2 teaspoons orange zest, divided Ice 4 Italian macaroon cookies (recommended: Amaretti ), divided

Instructions Jump to Ingredients ↑

  1. Place half the raspberries in a blender with half the ice cream, 1 tablespoon almond liqueur , and 1 teaspoon orange zest. Pulse the blender until the mixture is combined. Add about half a tray of ice and blend until smooth. Divide the smoothie between 2 highball glasses and continue making the other 2 smoothies with the remaining ingredients. Crumble the macaroon cookies over the top of the smoothies. Serve with long spoons and a straw.


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