Description
A bright, velvety dairy-free apricot ice cream that celebrates fresh fruit flavors, perfect for summer.
Ingredients
Scale
- 1 1/2 pounds ripe apricots (about 8–10 medium), pitted and halved
- 1 cup full-fat coconut milk
- 1 cup unsweetened almond milk
- 3/4 cup granulated sugar (adjust to taste)
- 2 tablespoons lemon juice (fresh)
- 1 teaspoon vanilla extract
- 1 tablespoon neutral-tasting oil (optional)
- Pinch of salt
- 1–2 tablespoons corn starch or arrowroot powder mixed with 2 tablespoons cold plant milk (optional thickener)
Instructions
- Prepare the fruit: Wash, pit, and halve the apricots, slicing them into uniform pieces.
- Cook a gentle compote: In a medium saucepan, combine apricots, sugar, and lemon juice. Cook for 8–10 minutes until softened.
- Add liquids: Stir in coconut milk, almond milk, vanilla, and salt. If using starch slurry, whisk it in and cook for 2–3 minutes. Let cool for 10 minutes.
- Purée the mix: Blend until smooth and strain through a sieve for extra silkiness if desired.
- Chill thoroughly: Cover and refrigerate for at least 4 hours or overnight.
- Churn: Process in an ice cream maker or freeze and beat with a fork every 30–45 minutes until creamy.
- Firm up: Transfer to a lidded container and freeze for 2–4 hours.
- Serve and enjoy: Scoop into bowls or cones and garnish as desired.
Notes
Use ripe apricots for best flavor. Optionally add a sweetener if apricots are underripe. The oil and starch help achieve a smoother texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 28g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg