Apricot & Almond Ice Cream Domes

Total Time
30mins
Prep
15 mins
Cook
15 mins

Posted as request for diabetic friendly recipes with nuts. From Health for Life Diabetes. Times are estimates and do not include chill/freezing time.

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Ingredients

Nutrition
  • 200 g dried apricot halves (6 1/2 oz, roughly chopped)
  • 1 cup apricot nectar (250ml - 8 fl oz)
  • 2 cups low-fat vanilla ice cream (low GI, softened)
  • 14 cup almonds (flaked 25 grams - 1 oz, toasted)

Directions

  1. Line 8 x 1/2 cup (125ml - 4 fl oz) capacity friand tins or 8 mini loaf tins with plastic wrap.
  2. Put half the apricots into a pan with the apricot nectar, bring to the boil and cook over medium heat for 10 minutes or until most of the liquid has been absorbed.
  3. Set aside until completely cool.
  4. Spoon 2 tablespoons of apricot mixture into each tin.
  5. Fold the remaining apricots, apricot mixture and almonds through the ice cream.
  6. Spoon onto the apricot and smooth the surface.
  7. Freeze for 8 hours or until firm.
  8. Gently lift from the tins and remove the plastic and serve.