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–+ servings
Apricot Ice Cream

Creamy Apricot Ice Cream: A Sweet Summer Treat at Home

Enjoy a refreshing bowl of apricot ice cream, perfect for a hot summer day!
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Prep Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 40 minutes
Servings: 4 cups
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ice Cream Base
  • 1 lb Fresh Ripe Apricots Look for ripe, soft apricots for the best sweetness and tang.
  • 2 tbsp Lemon Juice Freshly squeezed to enhance flavor.
  • 1 cup Heavy Whipping Cream Essential for a rich texture.
  • 1 cup Whole Milk Balances the creaminess.
  • ¾ cup Granulated Sugar Sweetens and helps with consistency.
Optional Add-Ins
  • ½ cup Toasted Pistachios or Sliced Almonds For a delightful crunch.
  • 2 tbsp Honey For a gourmet finish.

Equipment

  • Blender or Food Processor
  • Ice Cream Maker
  • Mixing bowl

Method
 

Apricot Ice Cream Instructions
  1. Halve and chop the apricots, blend with lemon juice until smooth to create apricot puree.
  2. Combine heavy cream, whole milk, and sugar in a bowl and mix until sugar dissolves.
  3. Mix the apricot puree into the cream mixture until fully incorporated.
  4. Cover and refrigerate the mixture for at least 2 hours to chill.
  5. Churn the cold mixture in an ice cream maker according to instructions, about 20-25 minutes.
  6. Fold in any reserved chopped apricots, then churn for another 1-2 minutes.
  7. Transfer to a freezer-safe container and freeze for at least 2-4 hours before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 50mgPotassium: 200mgFiber: 1gSugar: 22gVitamin A: 800IUVitamin C: 7mgCalcium: 150mgIron: 0.5mg

Notes

Best consumed fresh; store in an airtight container in the freezer. Let it sit at room temperature for a few minutes before serving for the best texture.

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