Apricot & Almond Ice Cream Domes

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 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)
• 1/4 cup almonds (flaked 25 grams - 1 oz, toasted)

Recipe

• 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.