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+ servings

Roasted Apricot and Honey Ice Cream

A light and creamy frozen dessert, sweetened with honey and brown sugar and flavored with roasted apricots.
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5 from 3 votes


  • 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.
Note: I played around with the ratios of apricots and honey in this recipe and landed on one that suited my tastes. If you prefer a stronger honey flavor, feel free to add more and dial back on the brown sugar.


Calories: 291kcal, Carbohydrates: 23g, Protein: 2g, Fat: 22g, Saturated Fat: 14g, Cholesterol: 82mg, Sodium: 26mg, Potassium: 206mg, Fiber: 1g, Sugar: 21g, Vitamin A: 1967IU, Vitamin C: 6mg, Calcium: 52mg, Iron: 1mg
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