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.
Course Dessert
Cuisine Vegetarian
Servings 4 servings
Calories 229 kcal
- 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
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).
Calories: 229kcalCarbohydrates: 16gProtein: 4gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 1mgSodium: 2mgPotassium: 398mgFiber: 5gSugar: 12gVitamin A: 2199IUVitamin C: 12mgCalcium: 33mgIron: 1mg
Recipe and photo by Christina Keibler.