Ice Cream Bombes - cooking recipe

Ingredients

4 cups low fat vanilla ice cream, softened
1/2 cup dried apricots, chopped
1/4 cup unsalted pistachio kernels, chopped
4 None amaretti cookies, crushed
1 1/2 oz semi-sweet chocolate, melted
None None Fresh or frozen raspberries, to serve

Preparation

Line six 3/4-cup round molds or freezer-proof cups with plastic wrap.
Mix ice cream, apricots, nuts and cookies in a large bowl. Spoon mixture into prepared molds; smooth top. Place cups on a baking pan. Cover with plastic wrap. Freeze for 4 hours or until firm.
To serve, dip bottom of molds briefly into hot water, then invert molds on small plates. Drizzle with chocolate. Serve at once with raspberries.