Deliciously Organic - Carrie Korem, FNTP

Healthy, gluten free recipes and thyroid disease including Hashimoto's, Graves', Hypothyroidism and Hyperthyroidism

Apricot Ice Cream

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Last Updated on February 6, 2026 by Carrie Korem, FNTP

This apricot ice cream is a great recipe to whip up on a hot summer day!

Apricot Ice Cream

For this recipe, you’ll need:
Fresh apricots
Raw honey
Heavy cream
Almond extract
Lemon Juice

I like to use a lighter honey like this one. It has a nice, light and clean flavor.

Apricot Ice Cream

For this ice cream recipe, you”ll need an ice cream maker. I know that it’s an investment, but I’ve had my Cuisinart ice cream maker for over 25 years and it still works perfectly!

Here are some other ice cream makers that are great options:
Cuisinart 2-quart ice cream maker
If you have a KitchenAid mixer, this attachment is a great option!
Cuisinart 1-quart wonder ice cream maker 

Apricot Ice Cream

When it comes to the cream in this recipe, a raw or non-homogenized cream will result in a rich and creamy dessert. I like to buy raw cream from the local farm (check here for raw dairy in your area), or the brands Kalona and Mil-King are good non-homogenized options.

If you can’t do dairy, then a rich whole coconut milk is a good substitute. I recommend Native Forest coconut milk since it doesn’t contain any preservatives or fillers.

If you’re looking for more homemade ice cream recipes, here are some of my favorites:
Cheesecake Ice Cream 
Creamy Lemon Ice Cream
Chocolate Peanut Butter Ice Cream

Rum Raisin Ice Cream

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Apricot Ice Cream

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Anyone who owns an ice cream maker needs to purchase The Perfect Scoop, by David Lebovitz. I substitute either raw honey or maple syrup for the white sugar with in his recipes and have always had fantastic results!

Adapted from The Perfect Scoop.

  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 4 hours 55 minutes
  • Yield: Serves 4
  • Category: Dessert
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Units

For the ice cream:

  • 1 1/2 pounds fresh apricots, sliced in half, pits removed
  • 3/4 cup water
  • 1/2 cup raw honey
  • 1 1/2 cups fresh heavy cream (or canned coconut milk for Paleo
  • 1 teaspoon almond extract (optional)
  • 1 teaspoon freshly squeezed lemon juice

Instructions

  1. Place halved apricots in a medium saucepan. Pour water over and heat to a simmer over medium-low heat until apricots begin to soften, about 8-10 minutes. Stir in honey. When honey is dissolved remove from heat. Cool to room temperature. Pour apricot mixture into a blender and blend until smooth. Stir in cream, almond extract and lemon juice. Chill until very cold, about 3-4 hours. Pour into an ice cream maker and freeze according to manufacturer’s instructions. Serve.

Nutrition

  • Serving Size: Serves 6

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396 Comments

  99. Kristin Hamm

    After surviving 5 brain surgeries and a stroke in my late twenties due to an aneurysm, I have been on a mission to remove chemicals from our diets, products and lives. I am now the mother of two beautiful daughters, but feeding my family gives me serious anxiety with the state of the food supply. This looks wonderful, I can’t wait to try it!! I would LOVE to win an ice cream maker! I am so dismayed when looking at the ice cream selection at the store (even the organic ones have tons of filler ingredients that I don’t want to feed my family)… Thanks for the inspiring post and I hope I’ll be making my own ice cream at home with one of these beautiful Cuisinarts!! Thanks!

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  138. Kelly @ The Nourishing Home

    Oh, I am SO excited for you all to finally be HOME! What an absolutely beautiful little beachside town too! I can’t believe I lived in FL for all those years and never visited Destin. I am so thrilled you’ve found so many great real food resources. May the Lord bless you richly in your new home and all the new pursuits ahead of you. What a blessing you are – each post always inspires and encourages. Lots of blessings, Kelly

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  151. Kaylee Trammell

    There is nothing like homemade ice cream!! We had a tradition while I was growing up for Christmas where we would eat our big meal later in the afternoon, 2-3 o’clock, then when you weren’t REALLY hungry, but you were ready for a little something, we would make homemade peppermint ice cream! Throughout the summertime, one of our favorites was “Jamocha” (chocolate/coffee ice cream). We weren’t on the whole foods train, but now that I have a family of my own, we have made some changes. It’s always fun to try and make something like I remembered it, yet feel SO great feeding it to my family!

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  186. Pat

    The pictures are beautiful. Would love to live near the ocean again. The apricot ice cream has me drooling. it looks so YUMMY! My two favorite flavors are chocolate and orange pineappleWould love to win the ice cream maker. The thought of making ice cream with fresh produce, berries, etc. is a dream. Live on a fixed income and we are trying to make all of our food from scratch. Really don’t like the additives and other nasty things being done to our food supply.
    Pat

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  244. Gail

    My family is talking about going to Seaside this Summer! Now I really hope we do because it looks so picturesque! The ice cream looks sooo yummy! I’ve wanted a machine for years and I think this year I’m just going to bite the bullet and buy one! Funny thing, I was already going to pin your recipe then I realized you were doing a giveaway. *Happy Dance*.

    Have a beautiful, fresh start in Florida!

    *my favorite ice cream is probably coffee, or anything with large chunks of chocolate. 🙂 *

    Hugs, Gail

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  321. Amy K

    I had tried to email this question but I could not see where I could do that on your contact page. I have a home in Sandestin and live here part time. I would love to see where you found co-ops and where to buy fresh organic veggies, eggs etc here. I know of the farmers market in Santa Rosa but that is about it. I would love to buy more local fresh produce and organic free range eggs if I knew where. Any info would be appreciated. Glad you made it safefly to Flordia. We LOVE it here!!! 🙂

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  323. Jill

    Coconut ice cream with toasted coconut on top. Just sweet enough without being overwhelming. My second choice is a honey-vanilla frozen yogurt I made once. We used to go to Pensacola at least every other summer when we lived in Alabama, and I loved that beach. We spent our honeymoon in Panama City but I haven’t been there for years. Hope you love that area as much as we enjoyed visiting it.

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  326. Jamie J.

    Welcome to Destin Carrie! I haven’t followed your blog until now, but I friend sent it to me because I am also an AF pilot wife here at Eglin and we (try) to follow a paleo, organic diet. Some days are more successful than others! If you find a good local source of free-range non-grain fed eggs or chickens, please post! We’ve been here a while now and I’ve yet to find a reliable one 🙁 Jamie

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  363. Whitney

    Hi there … I just discovered your site tonight (and signed up for emails) and have to tell you how much I love your recipes, photographs, and the overall layout! Today marks 2 weeks I’ve experimented with a self-imposed elimination diet, having cut out dairy and gluten at the same time to hopefully see some relief from my facial eczema which, while a mild case, has been a constant source of itchy aggravation for me for some time. I really feel my diet is to blame for my susceptibility to so many types of dermatitis in my adult life, so I’ve decided to try to heal from the inside out. 🙂

    In any case, thanks for what you do! And welcome to Florida! I live in Orlando (moved up from South Florida 2 years ago).

    Oh, I do have one question: I see you meticulously label every recipe as “free” of whatever it is free of, but in looking over this one above (the apricot ice cream), it seems it would be gluten and dairy free (using coconut milk, of course). Am I wrong? I’m a novice at all this, of course, so appreciate any tips for the gluten free “code” diets.

    THANK YOU!!!

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  368. Lori B

    I have harvested a lot of apricots this year (we have three apricot trees!) and was researching what all I could do with them. Being a Paleo lifestyle person, this recipe fit the bill. The prep work was easy and not all that time consuming. The mixture worked up well in my ice cream maker. Texture was wonderful, but I knew with the first bite that the almond extract was overpowering. I love almond extract but in this case it completely took over the lovely apricot flavor. I’m not even sure 1/8 of a teaspoon would be subtle enough. I may try the recipe without the almond flavoring and see what happens. Otherwise, this recipe is lovely and and simple.

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