Roasted Apricot and Honey Ice Cream
A light and creamy frozen dessert, sweetened with honey and brown sugar and flavored with roasted apricots.
I realize it’s not summer for everyone right now, and I apologize to those of you who have to put up with all of these ice cream posts during the winter. But ice cream is all I want to eat. And popsicles, and sundaes, and banana splits, and snow cones. I would dive head first into a slurpee right now.
Subsequently, my ice cream machine is working overtime lately and this roasted apricot and honey ice cream is my latest creation.
Apricots are abundant right now in Utah. I picked up a bunch while at the farmers market on Saturday and I’m wishing now that I got a whole box.
I’ve had apricots here and there all my life, but I’ve just recently fallen in love with them. On the other hand, I’m not the biggest fan of the flavor of honey. It’s a little harsh on its own for my tastes. But put the two together and I’ve found a winning combo.
A scoop of something sweet and cold each day will help ease me through the stifling heat of the next few months. I’m counting on it. What do you crave during the summer?
Roasted Apricot and Honey Ice Cream
- 1 pound apricots (450 grams, about 10-15 depending on size)
- ¼ cup brown sugar , divided (53 grams)
- ¼ cup quality honey (60 ml)
- 2 cups heavy cream (475 ml)
- Pinch of salt
- Preheat oven to 375°F and grease a sheet pan or line with parchment paper.
- Slice the apricots into quarters and remove the pits. Place on the prepared sheet pan and sprinkle with 2 tablespoons of the brown sugar. Roast for about 20 minutes, or until fruit juices are bubbly and starting to caramelize.
- Let apricots cool, then pulse in a food processor or blender until roughly puréed.
- Warm the remaining 2 tablespoons of sugar, honey, heavy cream, and salt in a saucepan over medium low heat, stirring to dissolve the sugar and honey. Once mixture is smooth, remove from heat and pour into a medium sized bowl. Add the apricots and chill completely in the fridge, for several hours or overnight.
- Freeze mixture in an ice cream machine according to manufacturer's instructions. Once churned, spoon into a bowl and place in the freezer to harden for at least 2 hours before serving.
28 Comments on “Roasted Apricot and Honey Ice Cream”
I’m a huge apricot lover…actually apricots and peaches are my favorite summer fruits. You have no idea how much I’m enjoying your ice cream recipes so far. I’ve already tried a couple of them and loved them so much! They came out incredibly good and it was just my first attempt at making homemade ice cream…I guess it’s all thanks to your recipes! Can’t wait to try this out as well.
I love the colour of this!..and flavour. What a fabulous treat!
ok, that is just too gorgeous.
Speaking from someone from a winter climate, DO NOT STOP THE ICE CREAM POST! I love them! I always eat ice cream even in winter temps. This sounds like a wonderful flavour, who knew peaches and honey go together?
Yeah. That whole “diving head first into a snow cone” thing? I’M THERE. Austin is sweltering and I could SO go for a scoop of this gorgeous fruity ice cream. Love the flavors, Annalise! Thanks for sharing.
What a great combination of summery flavors!! The color of the ice cream is just beautiful!!! Beats store bought anytime in our opinion!
I definitely need to put my ice cream maker to more use with the seasonal fruit!! Great inspiration!
We should do an ice cream making day!
Gorgeous ice cream, Annalise! Roasted fruits in ice cream is the way to go for excellent flavor. Love this flavor combo!
Ahhhmazing!!! I am similar that I like honey but it has to be subtle. I am headed to Michigan to pick my weight in stone fruit this weekend and apricots are on my list. The only way to eat them is right off the tree or from the farmers market, the ones at the store are not anywhere near so delicious and wonderful! I will be making this on Sunday.
Lucky!! I wish I had place to go pick fresh stone fruit. And I’m the same way, the grocery store apricots just don’t cut it. Happy picking and happy ice cream making!! 🙂
I’m so impressed your ice cream didn’t end up in a puddle while shooting it like mine did. And I love the ice cream scoop. Where did you find it? We need to do a farmer’s market run together soon!
Well, I shot it at 7am while the house was still cool. It’s pretty much my only option these days with frozen foods! And the scoop actually came from my mom, it was the ice cream scoop I great up using. Thankfully, she was okay to part with it. 🙂
Yes, let’s market together soon!
Wow-that looks amazing!
This sounds amazing! Apricot season hasn’t quite started here yet, but I know that as soon as it does, I’m loading up so that I can make a batch of this ice cream… nothing better in the summertime than a big scoop of homemade ice cream made with gorgeous fresh fruit.
I couldn’t agree more, fruit ice cream in the summer is the best!
I love apricots! If only I had an ice cream machine…
You can actually make ice cream without a machine! It’s more work, and may not be as creamy, but worth a try if you want homemade ice cream. I’ve got some instructions here.
This is mouthwatering!
Bellissime foto e gustosa ricetta!! buono il gelato!! unsaluto caro da Bologna laura
absolutely amazing recipe. we have a slightly different recipe here in Pakistan with a little touch of the nuts as well.
and great photos! 🙂
I’ve made this twice with apriums from our tree. It is seriously some of the best ice cream we’ve ever made. My son thinks it is the best he’s ever eaten.
FRUIT ICE CREAM
This is absolutely divine! It is bursting with flavor and so smooth and creamy. We have an aprium tree, and the fruit from it work really well in this.
I am trying this recipe however I adapted it to my own vanilla base ice cream. I came across this recipe when I had an abundance of apricots to use and searched for ways to use them. I did roast apricots according to the recipe. I will be churning the ice cream in my machine tomorrow. It smells amazing. I will update when I have completed and tasted the ice cream.
Made this today for my friends on the hottest day of the year. It wasn’t too sweet and wonderfully creamy. Will definitely be making it again.
We loved the flavor and color. After the first taste I thought it would be great with a gramcracker crust and severed as an ice cream pie.