Turkish · Dessert
Apricot and Almond Ice Cream
A Turkish-inspired no-churn ice cream built on the classic pairing of dried apricot and almond, folded through whipped cream and condensed milk and lifted with cardamom, then finished with toasted almonds and fresh apricot for contrast.
$1
20 minsPrep
3 minsCook
383 minsTotal
EasyLevel
Nutrition per serving
387Calories
5.1gProtein
26.9gFat
32.6gCarbs
29.2gSugar
2.6gFiber
55mgSodium
71mgChol
15gSat Fat
467mgPotassium
138mgCalcium
1mgIron
0.2mcgVitamin B12
1.7mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Moscato d'Asti
local
Turkish Coffee
international
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Soak the chopped dried apricots in warm water for 15 minutes until plump, then drain and blitz to a smooth, thick puree with a spoon of the soaking liquid if needed.
2
Toast the chopped almonds in a dry pan for 2-3 minutes until fragrant, then set aside to cool.
3
Whip the heavy cream to soft peaks using a hand mixer.
4
Fold the condensed milk, apricot puree, ground cardamom and vanilla extract into the whipped cream until just combined and streak-free.
5
Pour the mixture into a small freezer-safe tub, cover and freeze for at least 6 hours or until firm.
6
Just before serving, scoop into bowls and scatter over the toasted almonds and diced fresh apricot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g Apricot Dried, chopped and soaked in warm water until soft, then pureed
- 90g90g Heavy Cream, whipped to soft peaks
- 55g55g Condensed Milk
- 12g12g Almond, toasted and roughly chopped, 1
- 15g15g Apricot Fresh, diced small, 1
- 0.5g0.5g Cardamom, ground
- 2g2g Vanilla Extract
