3 thoughts
last posted May 6, 2016, 9:04 p.m.

I have a bottle of Amarula Gold I brought back from Namibia, but I haven't really been able to figure out what to do with it. It's tasty, but a bit overpowering on its own and I haven't come up with a cocktail for it.

But I'm currently living in a house with an ice cream maker, due to reasons, so I thought I'd try my hand at making ice cream with it. This turns out to work really well!

Recipe I used:

  • 4 eggs (equivalent to 3 as they were really small)
  • 2 UK cups of double cream
  • 5 tbsp of Amarula Gold
  • Enough whole milk to top of the Amarula Gold to 1 cup
  • 1.5 cup white caster sugar


  1. Put everything in a pot and heat it on a low heat whisking continuously until it's well blended and you're bored
  2. Transfer it through a sieve to the icecream maker
  3. Turn it into ice cream

Note that these were not the correct steps. The correct steps would be to transfer it to a jug, put it into the fridge until it had cooled, and then transfer it. It worked OK though, it just took a while.

The result is really nice, but it's too sweet. I'd definitely make it again, but I'd cut the amount of sugar down to 1 cup. This is both because the Amarula itself is sweet and also because I think that's just too much sugar.

ETA: We've now eaten this for dessert, and I'm basically an ice cream making god.

That being said, I still think it needs a bit less sugar. It could also stand to have more Amarula, but I think it would lose consistency if there were too much more and the consistency of this was basically perfect.

2 later thoughts