Brute

Remove the vanilla ice cream from the freezer and allow it to soften at room temperature for 5 to 10 minutes until it is scoopable but not melted.

Chill your serving glasses or bowls in the freezer to ensure the dessert stays frozen once plated.

Scoop generous portions of softened vanilla ice cream into a chilled mixing bowl, working quickly to prevent excessive melting.

Pour the amaretto almond liqueur over the ice cream, using approximately one to two tablespoons per serving depending on desired intensity.

Add the crème de cacao in an equal measure to the amaretto, drizzling it evenly over the ice cream to ensure balanced flavor distribution.

Gently fold the liqueurs into the ice cream using a spatula, incorporating them just enough to create a marbled, spirit-infused mixture without fully liquefying the base.

Transfer the mixture promptly into the chilled serving glasses and place them in the freezer for 5 minutes to firm up slightly before serving.

Serve immediately, optionally garnishing with crushed amaretti cookies or a light dusting of cocoa powder for added texture and visual appeal.