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Roasted Apricot & Honey Ice Cream

I’m on an ice cream kick. I’ve tried like four different recipes in the past few weeks, all with this super easy coconut milk base. Because it’s been HAWT!

Roasted Apricot Ice Cream wiht Coconut Milk

I had seen several recipes for roasted plum ice cream, which I found super intriguing, but when I went to the store they were out of plums. And then these beautiful, firm apricots just jumped out at me.

Roasted Apricot Ice Cream

Apricot is such a strong flavor that I couldn’t think of a good spice complement (I’d planned to do cardamom with the plums), so I just kept it super simple—honey, vanilla, and a little bit of sea salt.

roasted apricot ice cream apricots

While it was a bit tart for my taste (I was trying to go easy on the honey but probably went a little TOO light), it was refreshing and delicious!

roasted apricot ice cream apricots sliced

Preheat the oven to 400 F. Slice up the apricots into even pieces.

roasted apricot ice cream apricots sliced2

roasted apricot ice cream apricots sliced sugar

Lay on parchment paper, then sprinkle with the sugar. Let sit for a few minutes so it brings the juices out.

roasted apricot ice cream apricots roasted

Roast for 15-25 minutes,depending on how juicy the fruit is. You may need to sprinkle with a little water if they’re not particularly juicy. Let cool to room temperature.

roasted apricot ice cream blended

Put the coconut milk, honey, cooled apricots, vanilla, and salt into a blender, and blend thoroughly. Pour into a bowl and chill for a few hours, so it’s totally cold (and if your ice cream maker bowl needs to freeze, do that as well).

roasted apricot ice cream frozen

Pour the cold mixture into your ice cream maker and use it however your particular machine works. For mine, it only takes about 10-15 minutes.

roasted apricot ice cream container

Eat right away or you can chill for an hour or so.

Roasted Apricot Ice Cream wiht Coconut Milk done

Roasted Apricot Ice Cream done

I’ve found that the best texture is to eat it right away, though it gets melty really fast.  You can also freeze and eat later, though you might need to let it soften on the counter for a half hour or so.

Coconut Milk Ice Cream with Roasted Apricots & Honey

  • 1 can of coconut milk, full-fat if possible, or Trader Joe’s light
  • 1/2 cup of honey
  • 2 small, ripe apricots
  • Sprinkling of sugar
  • 1 teaspoon of pure vanilla extract or vanilla bean paste
  • ½ teaspoon of fine grain sea salt
  1. Preheat the oven to 400 F. Slice the apricots and lay on parchment paper, then sprinkle with the sugar. Let sit for a few minutes so it brings the juices out, then roast for 15-25 minutes, just depending on your oven and how juicy the fruit are. You may need to sprinkle with a little water if they’re not particularly juicy. Let cool to room temperature.
  2. Put the coconut milk, honey, cooled roasted apricots, vanilla, and salt into a blender, and blend thoroughly.
  3. Pour into a bowl and chill for a few hours, until it’s thoroughly cold. If your ice cream maker bowl needs to freeze, make sure that’s done as well.
  4. Pour the now-chilled mixture into your ice cream maker. Freeze according to your manufacturer’s instructions. It only takes about 10-15 minutes with my ice cream maker for it to be totally done. Eat right away or chill for an hour or so. You can also freeze and eat later, though you might need to let it soften on the counter for a half hour or so.

Adapted from this peanut butter & honey ice cream

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