Delicious Apricot Ice Cream

Finding a refreshing dessert that hits the spot during those hot summer months can feel like mission impossible. Between juggling pool days, backyard BBQs, and trying to keep everyone cool and happy, who has time to spend hours making complicated frozen treats?

That’s where this apricot ice cream comes in handy: it’s surprisingly easy to make, has just the right balance of sweet and tangy flavors, and uses simple ingredients you can find at any grocery store. Plus, it’s the perfect way to use up those fresh apricots while they’re in season.

What Kind of Apricots Should I Use?

Fresh apricots are the star of this ice cream, and you’ll want to pick ones that are fully ripe for the best flavor. Look for apricots that are slightly soft when gently squeezed and have a deep orange-gold color – avoid any that are too firm or have green patches. Fresh apricots from your local farmer’s market during peak season (late spring to early summer) will give you the sweetest results. If you can’t find fresh apricots, you could use canned in a pinch, but drain them well and reduce the sugar in the recipe since they’re usually packed in syrup. Just make sure to pick apricots with a sweet fragrance – if they don’t smell like anything at the store, they probably won’t add much flavor to your ice cream.

Options for Substitutions

This creamy ice cream recipe can be adapted with several substitutions if needed:

• Fresh apricots: If fresh apricots aren’t in season, you can use canned apricots (drained well) or even dried apricots that have been soaked in hot water for 2 hours. You’ll need about 2 cups of drained canned apricots or 1 cup of reconstituted dried apricots.
• Heavy cream: For a lighter version, you can replace half the heavy cream with whole milk. Just note that the final texture won’t be quite as rich and creamy. Avoid using lower-fat milk alternatives as they’ll make your ice cream icy.
• Whole milk: You can use 2% milk here, but avoid skim milk as it will make the ice cream too icy. Plant-based milks aren’t recommended for this recipe as they’ll change the texture significantly.
• Sugar: Regular white sugar works best, but you can try honey or maple syrup (use about 1/3 cup as they’re sweeter). Keep in mind that changing the sweetener might affect the freezing texture.
• Lemon juice: Lime juice works just as well, or you can use orange juice for a different citrus note. The acid helps balance the sweetness and brings out the apricot flavor.

Watch Out for These Mistakes While Making

The biggest challenge when making apricot ice cream is using underripe or overripe apricots – choose fruits that are firm but yield slightly when pressed, as they’ll provide the perfect balance of sweetness and tang for your ice cream.

Temperature control is crucial: don’t rush the cooling process after cooking the base mixture, as warm custard can form ice crystals when churned, resulting in a grainy texture – instead, let it chill thoroughly in the refrigerator for at least 4 hours or overnight.

When adding the chopped fresh apricots at the end, make sure they’re not too large or they’ll freeze into hard chunks – aim for small, uniform pieces about the size of a pea.

For the smoothest texture, don’t skip straining the cooked apricot puree through a fine-mesh sieve to remove any fibrous bits, and remember to churn the ice cream base until it reaches a soft-serve consistency before freezing.

What to Serve With Apricot Ice Cream?

This fruity ice cream pairs wonderfully with simple butter cookies or shortbread, which let the fresh apricot flavor really shine through. I love serving it with warm desserts too – think freshly baked pound cake or a slice of almond tart, where the cold ice cream creates a nice temperature contrast. For a quick summer dessert, try topping the ice cream with some toasted pistachios or sliced almonds, and maybe a drizzle of honey if you’re feeling fancy. If you want to keep things super simple, just add a few fresh apricot slices on top and call it a day!

Storage Instructions

Keep Cold: Place your apricot ice cream in a freezer-safe container with a tight-fitting lid. It’ll stay fresh and creamy in the freezer for up to 2 weeks. To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface of the ice cream before putting the lid on.

Soften: When you’re ready to scoop, let the ice cream sit on the counter for about 5-10 minutes to soften slightly. This makes it easier to scoop and brings out the fresh apricot flavor. Pro tip: run your ice cream scoop under hot water for smooth, picture-perfect scoops!

Long-term Storage: For longer storage, wrap the whole container in aluminum foil – this extra layer helps prevent freezer burn. The ice cream can last up to 1 month this way, though the texture might become a bit more icy over time.

Preparation Time	15-30 minutes
Cooking Time	25-120 minutes
Total Time	40-150 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 10-15 g
• Fat: 100-110 g
• Carbohydrates: 200-220 g

Ingredients

For the apricot puree:

• 1 lb ripe apricots (pitted and halved)
• 2 tbsp fresh lemon juice (for brightness)

For the ice cream base:

• 1 1/2 cups heavy cream (I use Organic Valley)
• 1/2 cup whole milk
• 1/2 cup granulated sugar

For mix-ins and garnish:

• 3 to 4 apricots, chopped (for texture)

Step 1: Prepare the Apricot Puree

• 1 lb ripe apricots
• 2 tbsp freshly squeezed lemon juice (from approximately half a lemon)
• 3 to 4 additional apricots, chopped

Halve the 1 lb of ripe apricots and give them a rough chop.

Place them in the bowl of a food processor, add the freshly squeezed lemon juice, and process until you have a smooth puree.

Pause to scrape down the sides and pulse as needed for a uniform texture.

Roughly chop the extra 3 to 4 apricots and set them aside for later.

Step 2: Dissolve the Sugar in Dairy

• 1 1/2 cups heavy whipping cream
• 1/2 cup whole milk
• 1/2 cup granulated sugar

In a large bowl, combine the heavy whipping cream, whole milk, and granulated sugar.

Stir the mixture steadily for a couple of minutes until the sugar is completely dissolved.

Rub a bit between your fingers to check—there should be no gritty texture remaining.

I like to use a whisk here to quicken the process and ensure a perfectly smooth base.

Step 3: Mix and Chill the Ice Cream Base

• apricot puree from Step 1
• cream and milk mixture from Step 2

Combine the smooth apricot puree (from Step 1) with the cream and milk mixture (from Step 2).

Whisk gently but thoroughly until the two are fully blended into a homogenous ice cream base.

Cover the bowl and refrigerate the mixture until it is very cold, at least 2 hours.

Chilling the base well helps the ice cream churn up creamier.

Step 4: Churn the Ice Cream and Add Apricot Chunks

• ice cream base from Step 3
• chopped extra apricots from Step 1

Pour the chilled mixture into your ice cream maker and churn according to your machine’s instructions.

When the ice cream is thick and nearly finished, add the reserved chopped apricot chunks (from Step 1) and continue churning just until they are well combined throughout the ice cream.

Step 5: Freeze and Serve the Apricot Ice Cream

When the ice cream is finished churning, it will be quite soft.

You can enjoy it right away for a creamy, soft-serve consistency, or transfer it to a container and place it in the freezer for a firmer texture—at least 2–4 hours.

Take the ice cream out of the freezer about 15 minutes before serving to let it soften slightly for easy scooping.

For a special touch, I sometimes like to sprinkle a few fresh apricot slices on top when serving.