Apricot-Almond Ice Cream Sandwiches

Name: Apricot-Almond Ice Cream Sandwiches
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

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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.

Dinner at Home, Martha Stewart's Dinner at Home, April 2010, The Martha Stewart Show, Episode 5128

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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

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

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

Cook's Notes

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

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Apricot-Almond Ice Cream Sandwiches

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Apricot-Almond Ice Cream Sandwiches

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Ingredients

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Cook's Notes

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