Apricot Mint Ice Cream


When summer comes, I tend to switch from baking cakes to making ice cream. Why? Because is so delicious, healthy and easier to make. My kids love everything that is frozen (especially if it comes on a stick) and tastes fruity.

This recipe is so versatile. You can use whatever fruits you have available, fresh or frozen. You can replace sour cream with coconut milk, whipped cream or any kind of cream that has some fat consistency. The maple syrup could be replaced by powdered sugar, brown sugar or a healthier option like honey. I let your imagination compose this recipe with any fruits or ingredients you have at hand.


  • 500g of apricots (cores removed)
  • 500g sour cream
  • 2 tablespoons of maple syrup
  • 10-15 big fresh mint leaves
for decoration, you may use some diced apricots as a bed + some fresh mint leaves.


  1. Cut the apricots in 2, remove the core and largely dice them.
  2. Put them in a food processor with the sour cream and turn it on for 1 minute. 
  3. Add the mint and blend until the consistency is nice and smooth.
  4. Pour it into a plastic container and place it in the freezer. 
  5. As there is no ice cream maker involved in the process, take the container out after one hour, mix it with a spatula and place it back in the freezer. You might want to repeat the process 2-3 more times at every hour to create a more aerated consistency of the ice cream. At the limit, if you do not have time for it, you can skip these steps but the ice cream will be more compact. After 4 hours in the freezer, the ice cream starts to harden and you can already taste it or leave it in the freezer for when you need it to serve it as a dessert.


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