Name: Apricot Ice Cream
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 2 cups heavy cream; 1 can (14 oz) sweetened condensed milk; 1½ teaspoons vanilla extract; ¾ cup apricot jam (plus more for extra swirls if desired)

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This Apricot Ice Cream is one of my favorite no-churn frozen desserts to make during the hot summer months. It’s creamy, fruity, and incredibly easy to prepare with just a handful of ingredients. I use sweetened condensed milk and apricot jam for a smooth, rich texture and an intense apricot flavor without needing an ice cream maker. It’s a perfect treat for warm days or when I’m craving something light and fruity.

Why You’ll Love This Recipe

I like this recipe because it requires no fancy equipment, and it’s ready to freeze in under 15 minutes. The sweetened condensed milk gives the ice cream a luscious, silky base, while the apricot jam creates beautiful swirls of tangy sweetness throughout. It’s also versatile—I can serve it with fresh apricot slices for a more elevated dessert or enjoy it as-is straight from the freezer.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sweetened condensed milk
Heavy cream
Vanilla extract
Apricot jam

directions

I start by whipping the heavy cream in a large mixing bowl using an electric mixer. I beat it until stiff peaks form—it takes about 3 to 4 minutes on high speed.
I add the sweetened condensed milk and vanilla extract to the whipped cream, then continue mixing for another couple of minutes until everything is fully blended.
To build the layers, I pour a portion of the cream mixture into my storage container, then spoon some apricot jam over it. I gently swirl the jam into the cream using a spoon or knife.
I repeat this layering and swirling process until all the cream mixture and jam are used up.
I cover the container and place it in the freezer for at least 4 hours, or overnight, until firm and scoopable.

Servings and timing

This recipe makes about 12 servings. Prep time takes just 15 minutes, and the ice cream needs a minimum of 4 hours in the freezer to set, making the total time around 4 hours and 15 minutes.

Variations

I sometimes mix chopped dried apricots or diced fresh apricots into the base for more texture.
For a tangier twist, I swirl in some lemon or orange zest with the jam.
To create a layered ice cream cake, I freeze this mixture in a loaf pan with crushed graham crackers between layers.
I’ve also made this with peach or raspberry jam as substitutes for a different fruit profile.

storage/reheating

I store the ice cream in a tightly sealed freezer-safe container for up to 2 weeks. Since this is a no-churn recipe, it stays smooth and scoopable for several days without getting too icy. I always let it sit at room temperature for 5–10 minutes before scooping for the best texture.

FAQs

Do I need an ice cream machine to make this?

No, I don’t use any machine. The whipped cream gives it the volume and texture of churned ice cream without the effort.

Can I use fresh apricots instead of jam?

Yes, but I prefer using apricot jam because it adds a more concentrated flavor and creates better swirls. If using fresh fruit, I suggest cooking it down into a compote first.

How do I prevent ice crystals from forming?

Using full-fat cream and sweetened condensed milk helps keep the texture creamy. I also make sure the container is well sealed to reduce exposure to air.

Can I make this dairy-free?

I haven’t tried a dairy-free version, but you might use coconut cream and a plant-based condensed milk alternative. Just note that the texture and flavor will differ.

Is it possible to make this less sweet?

Yes. I sometimes reduce the amount of apricot jam or choose a low-sugar version to balance the sweetness.

Conclusion

This Apricot Ice Cream is a no-fuss, creamy delight that always hits the spot during summer. With just a few ingredients and no need for special equipment, it’s one of those recipes I keep coming back to. Whether I’m serving it at a gathering or sneaking a scoop late at night, it’s always refreshing, fruity, and satisfying.