Apricot Almond Swirl Ice Cream Pie Recipe
Prep Time:
45 minutes
Cook Time:
30 minutes
Servings:
Ingredients
  • 7 ounces amaretti cookies
  • 5 tablespoons butter
  • 1 3/4 cups dried apricot halves
  • 3/4 cup honey
  • 2 quarts vanilla ice cream
  • 1 cup toasted sliced almonds
Directions
  1. Preheat oven to 325°. Grind cookies into fine crumbs in a food processor. Drizzle in 4 tablespoons melted butter and blend until crumbs start to come together, adding more melted butter as needed. Press crumb mixture firmly over bottom (not side) of an 8-inch cheesecake pan with removable rim. Bake until crust is set, about 10 minutes.
  2. Let crust cool completely. Meanwhile, simmer apricots with 1 1/2 cups water and the honey, covered, until apricots are very soft, 15 minutes; let cool. Take 1 quart ice cream out of freezer to soften.
  3. Arrange 1 cup apricots over cooled cookie crust. Blend remaining apricots and liquid in a blender into a thick, pourable purée (add more water if needed). Strain.
  4. Stir softened ice cream until smooth. Spread over apricots in crust, set on a plate, and freeze until firm, about 1 hour. Spoon on all but 2 tablespoons apricot purée. Freeze until purée firms, about 1 1/2 hours.
  5. Let remaining 1 quart ice cream soften; spread over purée. Top ice cream with small dollops of remaining purée, then swirl with a chopstick. Freeze 2 hours more.
  6. Remove rim of pan and pat almonds firmly into side of pie. (If pie won’t 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. Pie should pop right out.) Serve immediately, though pie can be softened for 5 minutes at room temperature if necessary for easier slicing.
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