Creamy Apricot Ice Cream (Dairy-Free, Honey Sweetened)

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Creamy Apricot Ice Cream

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Apricots were on sale as our local Sprouts last week for just $0.48 a pound.  I went a little nuts and bought 12 pounds worth. One of the recipes I was just dying to make was Apricot Ice Cream.  I love dreaming about creating recipes. It just makes me feel happy inside knowing that I'm going to make something divine that my fellow GAPSters can have and enjoy.  Not to mention my son Matthew, who loves ice cream.  I told him my plans for the apricots and he liked that idea a lot.  Last night as he ate the apricot ice cream he said, “Sooooo good!”

The really awesome thing about this recipe is I believe it can be easily altered.  Just start out with the base recipe, add two cups coconut milk [affiliate link] once it's cooled, then add pureed or whole fruit, nuts or anything else you love to have in ice cream.

Creamy Apricot Ice Cream

BASE RECIPE

  1. Do not turn heat on yet.
  2. Whisk egg yolks.  Add to a medium sized pan.
  3. Place 1 cup of coconut milk in the pan.
  4. Add 1/4 cup honey.
  5. Sprinkle gelatin [affiliate link] into the mix.
  6. Begin heating mixture on medium heat. Whisk constantly for about five minutes, or until temperature reaches 170°F. I prefer to use a thermometer and check the temperature otherwise there is the risk of heating too hot and the pudding will separate.
  7. Remove from heat immediately once the temperature reaches 170°F and move to a heat proof bowl.
  8. Allow to cool for 20-30 minutes and place in the refrigerator overnight.

After placing the ice cream base into the refrigerator, prepare the apricots (this will be enough for mixing some into the ice cream, plus some to drizzle on top).

  • 8 ripe apricots, pitted
  • honey to taste (my apricots were sweet enough that I didn't feel I needed honey)
  1. Take 4 of the apricots and mash into chunks.
  2. Take the other 4 apricots and heat in a pan with a tablespoon of water.
  3. Heat until the apricots are soft enough to mash with a potato masher.
  4. Puree the 4 cooked apricots to make a sauce.
  5. Mix the chunks with the puree.
  6. Pour into a heat proof bowl.
  7. Allow to cool 20-30 minutes and place in the refrigerator overnight.

The next morning after I stirred the ice cream base, it looked like this.

apricot-ice-cream6450

After I mixed in the coconut milk, it looked like this:

apricot-ice-cream6454

I made apricot extract about one week ago and lost the recipe so I never posted it (sorry!! I'll try to find it UPDATE: Homemade Apricot Extract Recipe).  Please use vanilla [affiliate link] instead if you don't have any on hand.  This has been sitting in my cupboard for 10 days and smells quite like apricots.

My reason for putting alcohol into the ice cream is it is supposed to help so that the ice cream doesn't get rock hard like homemade ice creams often do.

apricot-ice-cream6457

Here it is after mixing in the extract.

Creamy Apricot Ice Cream

The next day you'll be able to make the ice cream.

  • Ice cream base from previous day
  • 2 cups OR 1 can coconut milk
  • 2 tablespoons Apricot Extract or Vanilla Extract
  • Caviar from one vanilla bean, optional

Place ingredients into the ice cream maker and stir until the mixture freezes. I have used the Donvier Quart Ice Cream Maker for years.

If you don't have an ice cream maker you can also place these ingredients into the freezer and mix every 20 minutes until it is frozen to your preference.  My ice cream maker's insert was not completely frozen (I could hear the liquid sloshing around inside) so I decided to try stirring every twenty minutes and within a couple hours the ice cream froze very nicely. Too bad that every single time I stirred the ice cream I had to have a taste. I went through a LOT of spoons throughout the process.

Remove the ice cream from the maker into a bowl. Fold apricot mixture in briefly. Enjoy!

Tomorrow I'll share the Apricot Sponge Pudding recipe which we put the ice cream on top of – isn't that gorgeous? I've never had sponge pudding before, so I'm not exactly sure how it's supposed to taste. The recipe is from Toni, who submitted a recipe for me to share that she converted using the methods in my e-book Baking with Coconut Flour.

Apricot Sponge Pudding

I've got a bunch of cherries in the fridge and cherry extract. I think Cherry Sponge Pudding and cherry ice cream may be in my near future.  In the meantime, here's my very popular Cherry Cheesecake Ice Cream recipe.

I would love to hear from you in the comments, let me know if you plan to try this recipe, if you have any idea what sponge pudding should taste like and if you are interested in the apricot extract recipe.  Thanks!

Recipe: Creamy Apricot Ice Cream (Dairy-Free, Honey Sweetened)
Author: 
Recipe type: Dessert
 
Recipe makes almost 1 quart. Delicious on top of Apricot Sponge Pudding (recipe at the blog, also you can find the Apricot Extract recipe at the blog).
Ingredients
  • 6 egg yolks
  • 3 cups coconut milk
  • ¼ cup honey
  • 2 tablespoons powdered gelatin
  • 8 ripe apricots, pitted
  • honey to taste (my apricots were sweet enough that I didn't feel I needed honey)
  • 2 tablespoons of Apricot Extract or Vanilla Extract
  • Caviar from one vanilla bean, optional
Instructions
  1. INSTRUCTIONS FOR ICE CREAM BASE RECIPE
  2. Do not turn heat on yet.
  3. Whisk egg yolks. Add to a medium sized pan.
  4. Place 1 cup of coconut milk in the pan.
  5. Add ¼ cup honey.
  6. Sprinkle gelatin into the mix.
  7. Begin heating mixture on medium heat. Whisk constantly for about five minutes, or until temperature reaches 170°F. I prefer to use a thermometer and check the temperature otherwise there is the risk of heating too hot and the pudding will separate.
  8. Remove from heat immediately once the temperature reaches 170°F and move to a heat proof bowl.
  9. Allow to cool for 20-30 minutes and place in the refrigerator overnight.
  10. PREPARE APRICOTS
  11. Take 4 of the apricots and mash into chunks.
  12. Take the other 4 apricots and heat in a pan with a tablespoon of water.
  13. Heat until the apricots are soft enough to mash with a potato masher.
  14. Puree the 4 cooked apricots to make a sauce.
  15. Mix the raw chunks into the puree.
  16. Pour into a heat proof bowl.
  17. Allow to cool 20-30 minutes and place in the refrigerator overnight.
  18. NEXT DAY OR ONCE FULLY CHILLED - MIXING ICE CREAM TOGETHER
  19. Remove ice cream base from refrigerator and mix in 2 cups of coconut milk, Apricot or Vanilla Extract and vanilla bean caviar.
  20. Place in ice cream maker and process until firm.
  21. If you don't have an ice cream maker you can place mixture into a bowl and stir every 10 minutes until the mixture is solidified to your liking.
  22. Reserve some of the apricot "jam" for topping, if desired.
  23. Swirl apricot "jam" into the ice cream.
  24. You can use the remaining apricot "jam", if any is left over, just like you would any kind of jam.

 

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If you love desserts like this, I have two cookbooks you really need to check out ASAP! Everyone Loves Pudding and Naturally Sweetened Treats.

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