Dairy-free Apricot Ice Cream
Ingredients
- 8-10 perfectly ripe apricots, approx. 500g once the stones are removed
- 1 cup coconut cream (can also use dairy cream if preferred)
- 1/4 - 1/3 cup honey, maple syrup (or icing sugar)
- 1 tsp pure vanilla extract
Instructions
- Remove the stones from the apricots and quarter. Arrange snugly in a single layer on a lined tray. Freeze until solid, about 6 hours or overnight.
- Put the frozen apricots, coconut cream, 1/4 cup honey and vanilla into a blender or food processor and blitz for 1 minute until smooth. (Check the flavour and add extra honey if needed - this will depend on the ripeness of the fruit used.)
- Spoon into bowls to eat straight away, or scoop into a lined tin or ice cream container and freezer until firm, about 3 hours. Remove from the freezer and sit on the bench for 5 minutes to soften a little for scooping.
Notes
Variation: Use cherries, plums, peaches, mango or berries in place of the apricots.