This apricot ice cream is a great recipe to whip up on a hot summer day!
For this recipe, you’ll need:
Fresh apricots
Raw honey
Heavy cream
Almond extract
Lemon Juice
I like to use a lighter honey like this one. It has a nice, light and clean flavor.
For this ice cream recipe, you”ll need an ice cream maker. I know that it’s an investment, but I’ve had my Cuisinart ice cream maker for over 25 years and it still works perfectly!
Here are some other ice cream makers that are great options:
Cuisinart 2-quart ice cream maker
If you have a KitchenAid mixer, this attachment is a great option!
Cuisinart 1-quart wonder ice cream maker
When it comes to the cream in this recipe, a raw or non-homogenized cream will result in a rich and creamy dessert. I like to buy raw cream from the local farm (check here for raw dairy in your area), or the brands Kalona and Mil-King are good non-homogenized options.
If you can’t do dairy, then a rich whole coconut milk is a good substitute. I recommend Native Forest coconut milk since it doesn’t contain any preservatives or fillers.
If you’re looking for more homemade ice cream recipes, here are some of my favorites:
Cheesecake Ice Cream
Creamy Lemon Ice Cream
Chocolate Peanut Butter Ice Cream
Apricot Ice Cream (Grain-Free, Paleo, Gaps)
Anyone who owns an ice cream maker needs to purchase The Perfect Scoop, by David Lebovitz. I substitute either raw honey or maple syrup for the white sugar with in his recipes and have always had fantastic results!
Adapted from The Perfect Scoop.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 4 hours 55 minutes
- Category: Dessert
- Diet: Gluten Free
For the ice cream:
- 1 1/2 pounds fresh apricots, sliced in half, pits removed
- 3/4 cup water
- 1/2 cup raw honey
- 1 1/2 cups fresh heavy cream (or canned coconut milk for Paleo
- 1 teaspoon almond extract (optional)
- 1 teaspoon freshly squeezed lemon juice
Instructions
- Place halved apricots in a medium saucepan. Pour water over and heat to a simmer over medium-low heat until apricots begin to soften, about 8-10 minutes. Stir in honey. When honey is dissolved remove from heat. Cool to room temperature. Pour apricot mixture into a blender and blend until smooth. Stir in cream, almond extract and lemon juice. Chill until very cold, about 3-4 hours. Pour into an ice cream maker and freeze according to manufacturer’s instructions. Serve.
