Homemade Apricot Ice Cream (Dairy Free)
Try this Homemade Apricot Ice Cream Dairy Free recipe or contribute your own.
Try this Homemade Apricot Ice Cream Dairy Free recipe or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 +/- (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Start by cutting the apricots into quarters.
- Then lay them in a single layer on a baking sheet or a tray and place it in the freezer.
- Freeze the apricots for about 6 hours or up to overnight.
- Put the apricots, coconut cream, ¼ cup of honey and vanilla into the blender or a food processor and blend until smooth (about 1 minute).
- Check the flavor of the ice cream. If you want it a little sweeter, then add the rest of the honey.
- Serve immediately.
Coconut cream carries this frozen dessert, providing the necessary saturated fats that mimic the mouthfeel of traditional dairy without relying on heavy cream. Because plant-based fats solidify differently than milk fats, chilling the coconut cream thoroughly beforehand ensures it whips into a stable emulsion when blended. When selecting canned coconut cream, look for a product that contains at least seventy-five percent coconut extract to avoid an icy, watery texture. Proper emulsification relies entirely on this high fat content holding onto the fruit puree without separating during the freezing process.
Pairing this bright, fruit-forward dessert requires contrasting textures and temperatures to highlight the natural tartness of the stone fruit. Warm toasted almond tuiles or crisp shortbread cookies offer a buttery crunch that cuts through the dense richness of the blended base. Alternatively, spooning the freshly blended dessert over a warm fruit compote creates an immediate temperature contrast that enhances the aromatic vanilla notes. Serving the dish right away guarantees a soft-serve consistency before the lack of stabilizers causes it to freeze solid.
Storing leftover portions demands airtight containment to prevent freezer burn and ice crystal formation from ruining the smooth texture. Pressing a sheet of plastic wrap directly onto the surface of the remaining dessert before sealing the lid blocks circulating air. When retrieving leftovers from the freezer after forty-eight hours, let the container sit at room temperature for ten to fifteen minutes until the mixture regains its scoopable malleability. Re-blending is unnecessary if the temperature is allowed to rise just enough to soften the hard exterior.
Adjusting the sweetness level depends heavily on the natural brix content of the fresh fruit utilized in the batch. Ripe stone fruit harvested at peak season requires less added honey than early-season produce picked while still firm and acidic. Taste the blended mixture immediately after processing for one minute in a high-powered food processor, then decide whether to incorporate the remaining honey before serving. This final tasting step ensures the balance between floral fruit flavors and sweet honey remains harmonious.
