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Apricot-Almond Ice Cream Sandwiches

Belgian almond-butter thins (such as those made by Jules Destrooper) are very thin and crisp and rectangular in shape; look for them at supermarkets and specialty food stores.

  • Servings: 12
Apricot-Almond Ice Cream Sandwiches

Source: Dinner at Home, 2009


  • 1/4 cup warm brandy
  • 1 cup dried apricots, finely chopped (1/2 cup)
  • 2 tablespoons apricot jam
  • Unsalted butter, for baking dish
  • 1 pint vanilla ice cream, softened
  • 16 to 24 almond-butter thins


  1. In a bowl, pour brandy over apricots; let sit 1 minute, then stir in jam to combine. Refrigerate 5 minutes.

  2. Butter an 8-inch-square baking dish. Line with parchment paper, leaving a 4-inch overhang. Fold the apricot mixture into ice cream to cover completely; freeze until firm, about 50 minutes.

  3. To assemble, cut the ice cream into pieces to match the cookies, and layer to form sandwiches.

Cook's Note

The sandwiches can be wrapped tightly in plastic and frozen up to 1 week.

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