Description
A bright, sunny scoop of dairy-free apricot ice cream made with ripe apricots and a creamy coconut base.
Ingredients
- 3 cups ripe apricots, halved and pitted
- 1/2 cup granulated sugar
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
- 2 cups full-fat canned coconut milk
- 1/2 cup canned coconut cream
- 1 tablespoon neutral-flavored oil (optional)
- 1 teaspoon cornstarch (optional, dissolved in 1 tablespoon water)
Instructions
- Prepare the apricot purée: Place apricots, sugar, and 1/4 cup water in a medium saucepan over medium heat. Cook, stirring occasionally, until the fruit softens and the sugar dissolves, about 8–10 minutes.
- Add maple syrup and lemon juice. Bring the mixture to a simmer for 1–2 minutes to meld flavors, then remove from heat.
- Blend smooth: Let cool for 10 minutes, then transfer the apricot mixture to a blender or use an immersion blender. Blend until very smooth.
- Make the coconut base: In a medium bowl whisk together coconut milk, coconut cream, vanilla, salt, and the dissolved cornstarch (if using). Whisk until fully combined.
- Combine and chill: Stir the apricot purée into the coconut base. Cover and refrigerate until thoroughly chilled, at least 2 hours.
- Churn: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s directions until it reaches soft-serve consistency.
- Freeze to firm: Transfer the churned ice cream to a shallow, airtight container. Press a piece of parchment directly on the surface to prevent ice crystals. Freeze for at least 4 hours.
Notes
For a no-churn method, pour the chilled mixture into a metal loaf pan and freeze for 45 minutes, stirring vigorously every 30–45 minutes until creamy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Vegan