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Apricot Ice Cream (Grain-Free, Paleo, Gaps)

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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.

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.

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