Apricot-Almond Ice Cream Sandwiches

Name: Apricot-Almond Ice Cream Sandwiches
Yield: 12 servings
Ingredients: 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

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.

Source: Dinner at Home

Servings

Ingredients

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

Directions

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.