Apricot Almond Swirl Ice Cream Pie

You can never have too many dessert recipes, so give Apricot Almond Swirl Ice Cream Pie a try. This recipe makes 12 servings with 582 calories, 10g of protein, and 29g of fat each. For $1.37 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. 1403 people have tried and liked this recipe. It will be a hit at your Summer event. It is brought to you by Food Republic. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. A mixture of almonds, butter, vanillan ice cream, and a handful of other ingredients are all it takes to make this recipe so tasty. Overall, this recipe earns a solid spoonacular score of 42%. If you like this recipe, you might also like recipes such as Apricot Almond Swirl Ice Cream Pie, Almond Tofu Ice Cream with Honey Swirl, and Roasted Apricot and Almond Ice Cream.

Servings: 12

Preparation duration: 45 minutes

Cooking duration: 30 minutes

 

Ingredients:

1 cup toasted sliced almonds

7 ounces amaretti cookies

1 3/4 cups dried apricot halves, preferably Blenheim

5 tablespoons butter, melted

3/4 cup honey

2 quarts vanilla ice cream, divided

Equipment:

food processor

oven

frying pan

blender

chopsticks

knife

bowl

plastic wrap

Cooking instruction summary:

Directions:  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.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.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.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.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.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.*Find crunchy Italian amaretti in well-stocked grocery stores. Alternatively, use almond biscotti and blend in 1 teaspoon almond extract with the melted butter in step 1. Make ahead: Once the pie is made through step 5 and fully frozen, keeps up to 4 days, double-wrapped in plastic wrap. Add the almonds just before serving.More Sweet Tooth recipes on Food Republic:Avocado Crème Brûlée RecipeHomemade Peanut Butter Cups With Bourbon RecipeMaple Pie Recipe

 

Step by step:


1. Preheat oven to 325°. Grind cookies into fine crumbs in a food processor.

2. 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.

3. Bake until crust is set, about 10 minutes.

4. 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.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.Stir softened ice cream until smooth.

5. 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.

6. 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.

7. 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.)

8. Serve immediately, though pie can be softened for 5 minutes at room temperature if necessary for easier slicing.*Find crunchy Italian amaretti in well-stocked grocery stores. Alternatively, use almond biscotti and blend in 1 teaspoon almond extract with the melted butter in step 1. Make ahead: Once the pie is made through step 5 and fully frozen, keeps up to 4 days, double-wrapped in plastic wrap.

9. Add the almonds just before serving.More Sweet Tooth recipes on Food Republic:Avocado Crème Brûlée Recipe

10. Homemade Peanut Butter Cups With Bourbon Recipe

11. Maple Pie Recipe


Nutrition Information:

Quickview
581k Calories
10g Protein
28g Total Fat
74g Carbs
3% Health Score
Limit These
Calories
581k
29%

Fat
28g
45%

  Saturated Fat
14g
89%

Carbohydrates
74g
25%

  Sugar
65g
73%

Cholesterol
81mg
27%

Sodium
215mg
9%

Get Enough Of These
Protein
10g
20%

Vitamin B2
0.52mg
31%

Vitamin E
3mg
26%

Vitamin A
1245IU
25%

Calcium
238mg
24%

Phosphorus
230mg
23%

Manganese
0.32mg
16%

Fiber
3g
15%

Magnesium
56mg
14%

Potassium
468mg
13%

Vitamin B5
1mg
10%

Vitamin B12
0.63µg
10%

Zinc
1mg
10%

Copper
0.18mg
9%

Vitamin B1
0.1mg
6%

Vitamin B6
0.11mg
6%

Iron
0.97mg
5%

Selenium
3µg
5%

Folate
16µg
4%

Vitamin C
3mg
4%

Vitamin B3
0.75mg
4%

Vitamin D
0.4µg
3%

Vitamin K
1µg
2%

covered percent of daily need
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