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Recipe | Almond and Dried Apricot Ice Cream Cake | L’Orenta Nuts

Uncategorized Posted on May 11, 2022

Almond and Dried Apricot Ice Cream Cake | L’Orenta Nuts

Almonds and apricots have flavors that complement each other perfectly. This almond and dried apricot ice cream cake combines both of these delicious flavors. It features a crunchy almond crust of delicious amaretti cookies containing vanilla ice cream covered with honey-rich apricots on the bottom. 


The first step to making an Almond and Dried Apricot Ice Cream Cake is gathering your ingredients. So, the following ingredients are vital to making this recipe:

  • 1 ¾ cup of L’Orenta’s Semi Dried Apricots 
  • Two quarts of vanilla ice cream (Divided)
  • ¾ cup of honey
  • One cup of L’Orenta’s Dried Roasted Sliced Almonds Unsalted 
  • Cookie crusts (Use Amaretti Cookies)  
  • Eight inches cheesecake pan (With removable sides)


Use the following simple steps to make your Almond and Dried Apricot Ice Cream Cake:

  • Gently boil dried apricots with 1 ½ cups of water. Also, add ¾ cup of honey to the mix and cover the pan. Wait for 15 minutes until the apricots are tender. Then, remove one qt. Ice cream out of the refrigerator so it can soften. 
  • Spread out one cup of apricots over your cookie crust. Also, pour the remaining apricots and water into a blender. Then whirl until it becomes a thick puree. You can add more water if necessary. 
  • Stir your already softened vanilla ice cream until it becomes smooth. Then, gently spread the ice cream over the dried apricots in the cookie crust. Also, put them on a plate and place them in your freezer until firm. Spread two tablespoons of apricot puree and freeze until it becomes firm. 
  • After the remaining one qt., vanilla ice cream has become soft; spread it over the puree. Then, add little chunks of the remaining puree to the ice cream. Also, spin the mix using a chopstick and freeze for three hours more.
  • Finally, gently remove the sides of the cheesecake pan. Then, tap almonds into the sides of the pie firmly. You can serve immensely. 

With the highlighted steps, your Almond and Dried Apricot Ice Cream is ready for serving.

More Useful Pie Tips

  • Allow the pie to soften at room temperature for five minutes. This will make slicing effortless.
  • If you experience any difficulty removing your pie from the pan, put the pan in a bowl or jar of hot water for some minutes. Then, wedge a thin knife in the crust and the pan edge in the middle of the crust. The pie will pop out.
  • If the pie is frozen fully, it can stay up to four days. Also, ensure you double wrap it in plastic wrap. Remember to add almonds to the top before serving. 

Amaretti Cookies 

Amaretti cookies are common delicious Italian cookies. They are chewy and soft on the inside and have a crunchy body texture. You can make these cookies using almond flour and Amaretto. These delightful and straightforward cookies are a go-to snack any time of the year. 

Ingredients For This Almond and Apricot Cake

  • 2 ½ cups of almond flour
  • 2 large egg whites 
  • 1 tablespoon of amaretto liqueur 
  • 1 cup of sugar 
  • ½ cup of powdered sugar for rolling 
  • ¼ teaspoon cream of tartar 
  • ½ teaspoon of almond extract 


Follow the steps below to make Amaretti Cookies: 

  • Preheat your oven to 325 degrees celsius. Then, cover a cooking sheet using a baking mat or parchment paper. Put it aside 
  • Using a medium-sized bowl, beat together the sugar and almond flour. Then, put it aside.
  • Pour the sugar and almond flour mix into a glass bowl. 
  • Using a large-sized bowl, mix the cream of tartar and egg whites until they become soft peaks. Use a handheld mixer for optimal results. Mix in the almond extract and Amaretto to combine. 
  • Put some dry ingredients into the egg mixture and stir until a dough forms. 
  • Pour the powdered sugar into a small bowl. Using a cookie scoop, take out one-inch balls from the dough. Roll them into ball shapes. Then, roll the balls in the powdered sugar. Place the balls on the baking sheet. Ensure you leave an inch space between them. 
  • Bake until the top of the cookies crack, and the bottom is lightly brown. Remove from the oven, and let them cool a bit on the baking sheet. Then, move to the wire rack to cool off. 

After this, your Amaretti Cookies are ready for serving!

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