This refreshing apricot ice cream is made with fresh apricot puree, basil, milk, and cream.

To boost the apricot flavor, we topped it with a simple no-cook apricot and cinnamon mix. Making ice cream is a great way to use up any soft, overripe apricots.

<h3>Important tips to make awesome apricot ice cream</h3>

The sweetness of the ice cream depends on the apricots you use. Choose soft, ripe apricots, or adjust the sugar in the mixture. Taste the mixture before churning and add more sugar if needed. Chill the mix before making the ice cream for a creamier texture. Cinnamon, basil, almond extract, and sea salt add great flavor, but you can skip them if you don’t have them. We highly recommend using them, though!

<h3>Possible substitutes for this ice cream recipe</h3>

You can substitute apricots with peaches. Swap basil for mint, and use vanilla instead of almond extract. You can also replace cinnamon with cardamom.

<h3>Make ahead of time tips</h3>

You can prepare the reduction up to a week in advance or freeze it for up to 3 months. Macerated apricots will stay good for 3 days.

<h3>Homemade apricot ice cream recipe</h3>

<b> Ingredients</b>

<b>Apricot Reduction Ingredients</b>

• 400 grams ripe apricots (about 9-10 medium-sized)

• 1 cup white sugar

• 2 teaspoons lemon juice

• 6-7 fresh basil leaves (optional)

• Pinch of sea salt (or regular salt)

<b>Ice Cream Ingredients</b>

• ¾ cup prepared apricot reduction (chilled or at room temperature)

• ¾ cup full-fat milk (chilled)

• 1½ cups heavy cream (chilled)

• 1 teaspoon almond extract (optional)

• ½ teaspoon vanilla extract

<b>Macerated Fresh Apricots Ingredients</b>

• 8 small fresh apricots (pitted and chopped into cubes)

• 1.5 tablespoons brown sugar (or substitute with white sugar)

• Pinch of cinnamon (optional)

• 3-4 basil leaves (finely chopped, optional)

• Pinch of sea salt

<b>Instructions for Apricot Reduction</b>

<h3>Instant Pot Method</h3>

• Add all ingredients (except basil) to the inner pot of the Instant Pot and mix well.

• Let it sit for 10 minutes so the apricots can release their juices.

• Place the lid on with the black knob in the sealing position.

• Press MANUAL and set to low pressure for 3 minutes.

• When the pot beeps, cover the black knob with a kitchen towel and gently perform a QUICK release by turning the knob to vent all the steam.

• Once the silver pin drops, carefully open the lid.

• Switch on sauté mode and cook the mixture, stirring constantly for 5-10 minutes until it thickens.

• Add the basil and let it infuse for a few minutes.

• Turn off the pot and let the reduction cool completely.

• Strain through a fine-mesh strainer to get a smooth sauce, leaving behind the basil and peel.

Homemade Apricot Ice Cream | Fresh Apricot Ice Cream without Ice Cream Maker | Fresh Apricot Ideas

Video by Ann's Passion

<h3>Making reduction on the cooktop</h3>

• Place all ingredients for the reduction in a medium-sized pan and mix well.

• Cover with a lid and bring to a boil over medium heat.

• Once it starts to boil, uncover and cook for 10-12 minutes, stirring occasionally, until the mixture is reduced.

• Add the basil and stir well. Let the flavor infuse as the mixture cools.

• After it cools, strain through a fine-mesh sieve for a smooth sauce-like consistency.

• Store in the fridge until ready to use.

<h3>For making Apricot Ice cream</h3>

• Whisk the apricot reduction with the milk until smooth.

• Add the cream and mix well.

• Chill the mixture in the fridge for at least 2 hours. You can prepare this up to a day in advance.

• Churn in your ice cream maker according to the manufacturer's instructions. It took about 25 minutes in the ice cream maker.

• Once the machine stops, the ice cream is ready. You can enjoy it immediately as a soft serve.

• Scoop it into airtight containers for storage.

• Freeze the ice cream for at least 6 hours before serving.

• When ready to serve, take the container out of the freezer and let it sit on the counter for 10 minutes. This helps ensure a smooth scoop.

Lykkers, thank you for reading about this delicious apricot ice cream recipe! we’d love to hear your thoughts—have you tried making it, or do you have any favorite variations? Feel free to share your experiences and any tips you might have with us. Happy ice cream making, and enjoy every scoop!