Apricot Ice Cream
Recipe GLPRbbcf09aecca014
A rich and creamy no-churn apricot ice cream made with whipped heavy cream and sweetened condensed milk, swirled with vibrant apricot jam. This elegant dessert requires no ice cream maker—just a freezer and a little patience. The smooth vanilla cream contrasts beautifully with pockets of fruity apricot throughout. Perfect for serving on warm days.
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Ingredients
2½ cups heavy cream
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
1 cup apricot jam
Directions
Pour the heavy cream into a large bowl. Using an electric mixer on medium-high speed, beat the cream until stiff peaks form—this should take about 3-5 minutes. The cream should be thick and billowy.
Pour the entire can of sweetened condensed milk into the whipped cream. Add the vanilla extract. Using the mixer on medium speed, fold and blend everything together for about 2-3 minutes until well combined. Be careful not to overbeat, as this may cause the cream to deflate slightly.
Spoon a layer of the cream mixture into the bottom of a large freezer-safe container (or divide between two smaller containers). Spread it gently to create an even base.
Drizzle and dollop about one-third of the apricot jam over the cream layer. Using a knife or spatula, gently swirl the jam through the cream with just a few strokes—you want distinct ribbons of jam, not a uniform mixture.
Add another layer of cream mixture, then another layer of jam with gentle swirling. Repeat until all the cream mixture and jam have been layered and swirled. The top layer should be cream mixture.
Cover the container or containers tightly with a lid or plastic wrap. Place in the freezer and freeze for at least 4 hours, or preferably overnight, until the mixture is firm and scoopable. Before serving, let soften at room temperature for 5 minutes for easier scooping.
