This Apricot Almond Milk Ice Cream is a silky, dairy-free delight — naturally sweetened with honey and rich in flavor from sun-kissed dried apricots. The almond milk adds a delicate nuttiness that pairs perfectly with the bright fruit, creating a frozen treat that’s both refreshing and satisfying. It’s simple to make and perfect for anyone avoiding dairy but craving something cool, creamy, and indulgent.
INGREDIENTS:
2 cups almond milk
1/2 cup dried apricots
3/4 cup water
3/4 cup honey
1 teaspoon vanilla
METHOD:
In a small saucepan, combine the dried apricots and ¾ cup of water. Cover and simmer over medium heat for 10 minutes, or until the apricots are soft and tender.
Transfer the apricots and their cooking liquid to a blender or food processor. Blend until smooth, forming a thick purée.
Add the honey, almond milk, and vanilla to the blender. Blend again until fully combined and silky.
Pour the mixture into a bowl, cover, and refrigerate for at least 2 hours, or until thoroughly chilled.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s directions.
Transfer to a freezer-safe container and freeze until firm, about 2–3 hours. Let sit at room temperature for a few minutes before scooping.
