Apricot Ice Cream
This creamy no-churn Apricot Ice Cream is a refreshing summer dessert made with sweetened condensed milk, whipped cream, and swirls of apricot jam. With no ice cream maker required, it’s an easy and delicious way to enjoy fruity homemade ice cream.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Churn / Freezer
- Cuisine: American
- Diet: Vegetarian
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)
Instructions
- In a large bowl, whip the heavy cream with an electric mixer until stiff peaks form (about 3–4 minutes).
- Add sweetened condensed milk and vanilla extract. Mix on low speed until fully incorporated.
- Spoon a layer of the cream mixture into a freezer-safe container. Dollop and gently swirl in some apricot jam.
- Repeat layering and swirling until all ingredients are used.
- Cover and freeze for at least 4 hours, or overnight, until firm.
- Let sit at room temperature for 5–10 minutes before scooping.
Notes
- For texture, mix in chopped dried or fresh apricots.
- Use low-sugar apricot jam to reduce sweetness.
- For a flavor twist, add lemon zest or substitute with peach jam.
- Keeps well in the freezer for up to 2 weeks.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 220
- Sugar: 18g
- Sodium: 45mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
Find it online: https://cookedbymaya.com/apricot-ice-cream/
