Ice Cream Tortoni



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1/3 cup chopped, toasted almonds

3 tablespoons melted butter

1 cup fine vanilla wafer crumbs

1 tsp. almond extract

3 pints vanilla ice cream, softened

1 ½ oz. jar apricot preserves

 

Combine almonds, butter, crumbs and extract; mix well. Set aside ¼ cup.

 

Sprinkle half remaining mix on bottom of an 8-inch square pan lined with foil. Spoon half the ice cream over it, followed by half the preserves. Repeat. Top with reserved crumbs. Store in freezer; cut in squares to serve. Serves nine.

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