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  • Find a Market
  • Cook & Eat
    • What’s In Season?
    • Recipes
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    • Meet Growers
    • CSA Listings
    • Albuquerque Journal
    • Shopping Tips
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    • Join the NMFMA
    • Food Safety Training
    • Funding Opportunities
    • Permits & Regulations
    • Find Land
    • Selling Your Food
    • Marketing Tips
    • Community Kitchens
    • Food Sampling
  • Food Assistance
    • Double Up Food Bucks (DUFB)
    • Supplemental Nutrition Assistance Program (SNAP)
    • Women, Infant, Children Farmers’ Market Nutrition Program (WIC/Senior FMNP)
    • FreshRx (Produce Prescription Program)
  • Connect
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Apricot Ice Cream

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Recipe Rating




9

Apricot Ice Cream

You don't need an ice cream maker to enjoy this four-ingredient treat! Just fresh apricots, a blender, and a few other ingredients are all you need. Try to use locally grown apricots in-season; if you can't find fresh apricots you can substitute with canned or frozen.
Print Recipe Pin Recipe
Course Dessert
Cuisine Vegetarian
Servings 4 servings
Calories 229 kcal

Ingredients
  

  • 1 lb apricots about 16 fresh, or 1 14 oz can, or 1 lb frozen
  • 1 14 oz sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 cup pecans New Mexico-grown

Instructions
 

  • Wash and remove the pit from the fresh apricots.
  • Add the apricots, sweetened condensed milk, and vanilla extract to the blender.
  • Blend on high speed until very smooth.
  • Pour into a freezer-safe, covered container and freeze overnight.
  • Serve with pecans (you can also add chopped pecans after blending the other ingredients, and before freezing).

Nutrition

Calories: 229kcalCarbohydrates: 16gProtein: 4gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 1mgSodium: 2mgPotassium: 398mgFiber: 5gSugar: 12gVitamin A: 2199IUVitamin C: 12mgCalcium: 33mgIron: 1mg

Notes

Recipe and photo by Christina Keibler.
Keyword Summer Recipe
Tried this recipe?Let us know how it was!

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