Apricot Almond Swirl Ice Cream Pie

  1. Preheat oven to 325.
  2. Grind cookies into fine crumbs in a food processor.
  3. Drizzle in 4 tablespoons melted butter and blend until crumbs start to come together, adding more melted butter as needed.
  4. Press crumb mixture firmly over bottom (not side) of an 8-inch cheesecake pan with removable rim.
  5. Bake until crust is set, about 10 minutes.
  6. Let crust cool completely.
  7. Meanwhile, simmer apricots with 1 1/2 cups water and the honey, covered, until apricots are very soft, 15 minutes; let cool.
  8. Take 1 quart ice cream out of freezer to soften.
  9. Arrange 1 cup apricots over cooled cookie crust.
  10. Blend remaining apricots and liquid in a blender into a thick, pourable puree (add more water if needed).
  11. Strain.
  12. Stir softened ice cream until smooth.
  13. Spread over apricots in crust, set on a plate, and freeze until firm, about 1 hour.
  14. Spoon on all but 2 tablespoons apricot puree.
  15. Freeze until puree firms, about 1 1/2 hours.
  16. Let remaining 1 quart ice cream soften; spread over puree.
  17. Top ice cream with small dollops of remaining puree, then swirl with a chopstick.
  18. Freeze 2 hours more.
  19. Remove rim of pan and pat almonds firmly into side of pie.
  20. (If pie wont come out easily, set it over a bowl of hot water for a couple of minutes; slide a thin knife between the pan edge and crust.
  21. Pie should pop right out.)
  22. Serve immediately, though pie can be softened for 5 minutes at room temperature if necessary for easier slicing.

amaretti cookies, butter, apricot halves, honey, vanilla ice cream, almonds

Taken from www.foodrepublic.com/recipes/apricot-almond-swirl-ice-cream-pie-recipe/ (may not work)

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