Roasted Apricot and Shortbread Ice Cream Bars
 
Prep time
Cook time
Total time
 
If you love the sharp, tangy taste of apricots, this is the perfect summer dessert for you. Apricots are roasted to sweetness with brown sugar and cinnamon before topping bars made from a shortbread crust and ice cream. I used peach ice cream, but feel free to use whatever flavor you like. I arranged the apricot slices for the photos above, but next time I'd just spoon them with their syrup willy-nilly over the bars. Easy and cute! Be aware before you begin that these bars chill overnight.
Author:
Serves: 9-12
Ingredients
Shortbread Crust Ingredients:
  • 1 cup all-purpose flour
  • 1/4 cup powdered sugar
  • pinch of salt
  • 1/2 cup butter
  • ice cream (I used peach), softened for about 10 minutes
Roasted Apricot Ingredients:
  • 15 apricots, quartered (I don't bother peeling these)
  • 1/2 cup butter, melted
  • 5 tablespoons brown sugar
  • 3 tablespoons sugar
  • 3/4 teaspoon cinnamon
Instructions
  1. Make the shortbread. Preheat your oven to 350 degrees F. Line an 8-inch square baking pan with a foil sling. Process the flour, powdered sugar, and salt together for a few seconds before adding in the chunks of cold butter. Cut the butter into the flour mixture with about 6-8 pulses or until it looks like small peas. Press the mixture into the baking dish with the flat bottom of a glass or small dish. Bake for 20 minutes or until very lightly browning. Stick it in the fridge to speed up cooling.
  2. When the crust is cool, scoop the softened ice cream (I used most of a half-gallon container) out onto it and spread it evenly. Stick the whole pan in the freezer to chill overnight.
  3. Roast the apricots: Line two baking sheets with foil sprayed with cooking spray. Arrange the apricot quarters in a single layer (I separated mine so they weren't touching) on both baking sheets. Brush them well with melted butter. Mix the brown sugar, regular sugar, and cinnamon together. Sprinkle all of the sugar/cinnamon mixture over the apricots (it'll seem like a lot, but don't skimp). Broil the apricot quarters about 5 inches away from the heating unit for about 15 minutes or until nicely caramelized.
  4. Assemble: Only assemble the bars just before you're ready to serve, or they'll melt, of course! When you're ready to serve, remove the ice cream bars from the pan using the foil sling and slice it into bars. Spoon hot roasted apricots and their syrup over top and serve immediately.
Recipe by Willow Bird Baking at https://willowbirdbaking.com/2015/06/29/roasted-apricot-and-shortbread-ice-cream-bars/