Name: Amaretto Alexander
Ingredients: 12 ounces amaretto liqueur; 1 pint half-and-half; 6 ounces white Crème de Cacao; 1½ quarts vanilla ice cream

Why it works: Vanilla and cream are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 12,301 recipes. Both carry 2-nonanone, which smells fruity, floral. The science ↓

Amaretto Alexander

Ingredients

12 ounces amaretto liqueur
1 pint half-and-half
6 ounces white Crème de Cacao
1½ quarts vanilla ice cream

Directions

Combine amaretto, Crème de Cacao, and half-and-half in blender.
Put a scoop of ice cream in each sherbet glass and the remainder in blender, then blend well.
Pour into sherbet glasses and serve.

Nutrition, whole recipe (rough)

63Calories

0 gProtein

5 gFat

1 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Ice Cream	1 tbsp (15ml) heavy	51
Vanilla	1 tsp extract (4ml)	12

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Vanilla + creamtop 15% of all pairs

Smell alikelow

Cooked together12,301 recipes

Shared aroma: 2-nonanone (fruity, floral).

Vanilla and cream barely smell alike, yet cooks put them together in 12,301 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Amaretto liqueur: Adds almond-like sweetness and aroma that defines the drink's flavor.
Half-and-half: Adds fat and richness, giving the drink a creamy, smooth body.
White crème de cacao: Adds sweetness and a chocolate-vanilla flavor that balances the liqueurs.
Vanilla ice cream: Adds cold, creamy body and thickens the blended drink into a smooth texture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.