Creamy Roasted Apricot Ice Cream
A smooth and creamy homemade ice cream made with roasted apricots, natural honey, and cream. This easy, egg-free recipe highlights the fruity sweetness of apricots balanced with the richness of cream, making it a perfect summer dessert that’s both comforting and refreshing.
Equipment
- 1 Sheet pan (lined with parchment or lightly greased)
- 1 Food Processor or Blender
- 1 medium saucepan
- 1 Mixing bowl (medium size)
- 1 Ice cream maker (per manufacturer’s instructions)
- 1 Spatula or Spoon
- 1 Freezer-safe container with lid
Ingredients
- 1 pound 450 g fresh apricots (about 10–15, depending on size)
- ¼ cup 53 g brown sugar, divided
- ¼ cup 60 ml honey
- 2 cups 475 ml heavy cream
- 1 pinch salt
Instructions
- Prepare the baking pan: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking. This step ensures the apricots roast evenly without burning or sticking to the pan.
- Slice and sweeten the apricots: Wash the apricots thoroughly, then cut them into quarters and remove the pits. Arrange the slices in a single layer on the prepared baking sheet. Sprinkle 2 tablespoons of the brown sugar evenly over the fruit. The sugar will help the apricots release their juices and caramelize beautifully while roasting.
- Roast until caramelized: Place the tray into the preheated oven and roast the apricots for about 20 minutes, or until they are soft, bubbly, and just starting to caramelize at the edges. The roasting process intensifies the flavor, giving the ice cream a deep, naturally sweet, and slightly tangy taste. Remove from the oven and allow them to cool to room temperature.
- Blend into a rustic purée: Once cooled, transfer the roasted apricots, along with their juices, into a food processor or blender. Pulse until you achieve a rough purée — not completely smooth, so the ice cream retains little bits of fruit for extra texture and flavor in every bite.
- Warm the cream mixture: In a medium saucepan set over low to medium heat, combine the remaining 2 tablespoons of brown sugar, the honey, the heavy cream, and a small pinch of salt. Stir slowly and continuously until the sugar and honey are fully dissolved into the cream, creating a smooth, sweet base. Do not let the mixture boil — gentle warming is enough. Remove from heat once smooth.
- Combine purée and cream base: Pour the warm cream mixture into a medium-sized mixing bowl. Add the roasted apricot purée and stir until well blended. At this stage, you’ll notice a rich golden-orange mixture that smells fragrant and slightly floral thanks to the honey. Cover the bowl and refrigerate until the mixture is completely chilled — at least 3 hours or preferably overnight. Chilling ensures the mixture churns properly and sets into creamy ice cream.
- Churn into ice cream: Once chilled, pour the mixture into your ice cream machine. Follow the manufacturer’s instructions to churn until the ice cream thickens and reaches a soft-serve consistency. This step usually takes 20–25 minutes, depending on your machine.
- Freeze until firm: Transfer the churned ice cream into a freezer-safe container, smoothing the top with a spatula. Cover tightly with a lid (or plastic wrap pressed directly on the surface to prevent ice crystals). Freeze for at least 2 hours, or until the ice cream firms up enough to scoop.
- Serve and enjoy: When ready to serve, allow the ice cream to sit at room temperature for 5 minutes for easier scooping. Serve in bowls, cones, or alongside your favorite desserts. The flavor is creamy, fruity, and lightly floral from the honey — a refreshing summer treat with a homemade touch.
Notes
- Roasting the apricots deepens their natural sweetness and adds a light caramelized flavor.
- The recipe is egg-free, making it lighter and easier than custard-based ice cream.
- Honey pairs beautifully with apricots but can be adjusted for stronger or milder flavor.
- The ice cream is best churned with a machine, but a no-churn method can also be adapted.
- Chill the base thoroughly before churning for the creamiest result.
