Que Rico tapas

Apricot ice cream recipe

Apricot ice cream
Apricot ice cream

 Apricot ice cream recipe

When I go back to Spain for summer my cookbook renovates either because I learn traditional recipes or because I have a go with new ones.

This was the case with the apricot ice cream recipe. My parents have an apricot tree and I went back just when the tree was full of organic, ripe and sweet apricots so I had to take advantage of that amazing moment. I baked some cakes and tarts, made apricot jam but I also wanted to try to do something else so ice cream did the trick!


This was the recipe that I followed and bearing in mind that it was my first attempt, the result was pretty good!



500 grams ripe apricots

3 tablespoons of lemon juice

150/200 grams sugar

1 teaspoon of salt

100 ml of milk

2 natural yoghurts


Step by step

1.- Wash, peel and chop the apricots.

2.- In a saucepan, put the sugar, the lemon juice and the teaspoon of salt on a low heat. Add the apricots and stir until the sugar melts.

3.- Grind the mixture with a hand blender and put back on the heat for 10 minutes.

4.- Take off from the hob and cook down for a few minutes.

5.- Then, add the milk and the natural yoghurts and stir until all the ingredients are mixed.

6.- Cool down the mixture in the fridge and once cold, pour it into a plastic container and keep it in the freezer during three hours.

7.- Take out from the freezer and grind it with the hand blender. Repeat this action, two or three times and then keep it in the freezer.

8.- You can serve it with chocolate syrup and biscuits like in the photo.

A tip. For my party birthday, I served the apricot ice cream with a pinch of ground cardamom and chopped cashew. It was the perfect touch! You must try it! Yummy!

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