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Apricot Ice Cream » Simple and Healthy Recipe! ✅

it’s great apricot ice cream It’s super easy to make with just a few ingredients and your trusty ice cream maker! It’s incredibly creamy and easily harvested straight from the freezer! A great way to consume fresh apricots, especially if you have some that are just past their peak ripeness.

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fresh apricot ice cream

This apricot ice cream recipe has the undeniable “mmmm” taste of fresh apricots, making it great for summer! It tastes similar to peaches and cream, except it has apricots instead of peaches (of course).

Apricots are one of my favorite fruits, but It’s so hard to find a PERFECT apricot! Sometimes they lack flavor and are not sweet enough. or if they am yes that good, I try to savor them and make them last, making them spin a little what’s more soft and ripe to taste alone.

So what am I doing with the apricots that I can’t eat? APRICOT ICE CREAM!! It doesn’t matter if your apricots are too ripe or not juicy or sweet enough, this ice cream is great for everyone. Pull apart. Weather.

this because the ice cream starts with an easy apricot syrup that brings out the wonderful apricot flavor (even if you start with apricots that weren’t perfect to start with).

Then the syrup is mixed together with the rest of the ingredients: cream, half and half, milk and vanilla extract. The fridge does the rest of the work! Well, most of them anyway.

This apricot ice cream recipe is very similar in technique and ingredients to mine. blackberry ice cream recipe. Why reinvent the wheel when you find the best ratios of cream, sugar, and fresh fruit for ice cream?

Let’s start!

ingredients

  • 1 pound ripe apricotscoarsely chopped
  • 1 cup of sugar
  • ¼ teaspoon salt
  • 1 teaspoon lemon juice (optional)
  • 1.5 cups heavy whipping cream (cold from the fridge)
  • ¼ cup half and half (or use whole milk, but the ice cream will be slightly less creamy)
  • ¼ cup whole milk (cold from the fridge)
  • 2 teaspoons vanilla extract (or use a teaspoon of vanilla powder)

Related recipe: Apricot dressing for seafood

Related recipe: Beautiful Matcha Banana Cream

Instructions

Step 0: Freeze the bottom bowl of the fridge for at least 24 hours before starting.

Step 1: In a saucepan, combine the chopped apricots, sugar, salt and lemon juice. Cook over medium-low heat, stirring frequently, until sugar has dissolved. Continue cooking for 15-20 minutes, or until a syrupy mixture is obtained, stirring occasionally to prevent burning. Keep your eyes peeled to make sure the sugar doesn’t start to caramelize so it doesn’t burn.

Step 2: Let the mixture cool until it is safe to touch. I do this by submerging the entire pan in a large bowl of ice and stirring every few minutes.

Step 3: Use a hand blender to mix the apricot syrup to the desired softness. The softer the syrup, the softer the ice cream will be. Or you can leave a few pieces of apricot, which is also great!!

No hand mixer? Combine the apricot syrup mixture with the milk and puree in a blender until smooth. You don’t need to blend the syrup alone, as a lot of it will stick to the blender and be difficult to remove.

Step 4: In a large bowl, combine the whipped syrup (Reserve a few spoons for sprinkling over the finished ice cream, if you’d like!), heavy cream, half and half, milk and vanilla extract and mix gently but thoroughly so that the syrup does not stick to the bottom.

step 5: Transfer to an ice cream maker and churn/work for 15-20 minutes. It’s okay if it’s not completely frozen after 20 minutes.

Step 6: Carefully transfer to a freezer-safe dish (I love a cookie sheet for that!) and freeze for at least 4 hours, or until frozen. Once frozen, the ice cream should be soft enough to pull straight from the freezer, but if it’s too hard, let it sit at room temperature for 10-15 minutes before removing. After serving, cover with cling film or parchment paper, pressing gently onto the ice cream, to prevent freezer burn.

Tips for making ice cream

  • I recommend that you always keep the ice cream tray in the freezer (after finishing it) so that it is always ready and completely frozen. Don’t start with a half-frozen bowl of ice cream!
  • If you don’t have enough apricots, you can add fresh or frozen peaches, nectarines, plums, or even mangoes.
  • For the creamiest ice creamMake sure your ingredients are as cold as possible straight from the fridge. This includes chilling the apricot syrup so it’s not hot.
  • If you want to make an apricot ice cream, Reserve some of the apricot syrup and place it in the loaf pan just before freezing.
  • Try adding a few pinches of cinnamon and a pinch of nutmeg with apricot syrup for subtle warmth from the spices.

Related recipe: cherry syrup

What to serve with apricot ice cream

This ice cream is great with a drizzle of caramel sauce either chocolate sauce, but you can also save a few tablespoons of the apricot syrup from this recipe to sprinkle on top of this apricot ice cream! So good!

Related recipe: blackberry syrup

How to preserve homemade ice cream

I always finish freezing my ice cream in a pan. Once frozen, I cover the top of the ice cream with cling film or parchment paper, pressing gently on top of ice cream to remove air.

Don’t forget to cover the ice cream after removing a scoop before returning it to the freezer to reduce/prevent freezer burn. Homemade ice cream keeps well in the freezer for up to a month before freezer burn starts to take over.

If you enjoyed this recipe, please let me know with a comment and star rating below. And don’t forget to share it on Facebook and save it to Pinterest for later!

apricot ice cream

This Creamy Vanilla Apricot Ice Cream is made with fresh apricots! It’s perfectly takeable right out of the freezer and so good in the summer!

Preparation time5 min

Cooking time 20 min

Freezing time 4 hours 20 min

Total time 5 hours

Course: Dessert

American kitchen

Vegetarian diet

Servings: 10

Cooking mode: prevent the screen from dimming

  • 1 pound ripe apricots coarsely chopped and boneless
  • 1 cup sugar
  • ¼ teaspoon Salt
  • 1 tsp lemon juice (optional)
  • 1.5 cups heavy whipping cream (cold from the fridge)
  • ¼ cup half and half (or use whole milk, but the ice cream will be slightly less creamy)
  • ¼ cup whole milk (cold from the fridge)
  • 2 teaspoons vanilla extract
  • Freeze the bottom bowl of the fridge for at least 24 hours before starting.

  • In a saucepan, combine the chopped apricots, sugar, salt and lemon juice. Cook over medium-low heat, stirring frequently, until sugar has dissolved. Continue cooking for 15-20 minutes, or until a syrupy mixture is obtained, stirring occasionally to prevent burning. Keep your eyes peeled to make sure the sugar doesn’t start to caramelize so it doesn’t burn.

  • Let the mixture rest chill until safe to touch. I do this by submerging the entire pan in a large bowl of ice and stirring every few minutes.

  • Use an immersion blender carefully mix the apricot syrup to the desired softness. The softer the syrup, the softer the ice cream will be. Or you can leave a few pieces of apricot, this is also delicious! (See notes below for using a regular blender)

  • In a large bowl, combine the syrup puree, cream, half and half, milk and vanilla essence and mix gently but thoroughly so that the syrup does not stick to the bottom.

  • Transfer to a refrigerator and beat / work for 15-20 minutes. It’s okay if it’s not completely frozen after 20 minutes.

  • Carefully transfer to a freezer-safe dish (such as a Baking tray) Y freeze for at least 4 hoursor until frozen.
  • I recommend that you always keep the ice cream tray in the freezer so that it is always ready and completely frozen. Don’t start with a half-frozen bowl of ice cream!
  • No hand mixer? Combine the apricot syrup mixture with the milk and puree in a blender until smooth. You don’t need to blend the syrup alone, as a lot of it will stick to the blender and be difficult to remove.
  • If you don’t have enough apricots, you can add fresh or frozen peaches, nectarines, plums, or even mangoes.
  • Try saving a few tablespoons of apricot puree to use as syrup. for your ice cream!
  • To make really creamy ice cream: Make sure your ingredients are as cold as possible straight from the fridge. This includes chilling the apricot syrup so it’s not hot.
  • Prepare the apricot ice cream: Save some of the apricot syrup and pour it into the loaf pan just before freezing.
  • Frozen: Once frozen, the ice cream should be soft enough to pull straight from the freezer, but if it’s too hard, let it sit at room temperature for 10-15 minutes before removing.
  • Ice cream storage: Once the ice cream is frozen, cover it with plastic wrap or parchment paper, gently pressing down on the top of the ice cream to remove any air.
  • Try adding a few pinches of cinnamon and a pinch of nutmeg with apricot syrup for subtle warmth from the spices.

Calories: 234kcal (12%) | Carbohydrates: 27g (9%) | Protein: 2g (4%) | Fat: 14g (22%) | Saturated Fat: 9g (45%) | Polyunsaturated fat: 1g | Monounsaturated fat: 4g | Cholesterol: 43mg (14%) | Sodium: 75mg (3%) | Potassium: 171mg (5%) | Fiber: 1g (4%) | Sugar: 26g (29%) | Vitamin A: 1430 IU (29%) | Vitamin C: 5mg (6%) | Calcium: 44mg (4%) | Iron: 0.2mg (1%)

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