Homemade Apricot & Coconut Cream Ice Cream (No Churn) (Dairy Free)

This Apricot and Coconut Cream Ice Cream doesn’t have the luscious mouthfeel of the hand-churned ice cream of my youth, but it is a “good enough" alternative somewhere in between ice cream and gelato that is cool, creamy and, most importantly, dairy-free. 

The recipe uses ripe stone fruit (apricots, peaches, or nectarines), a can of coconut cream, some honey and a bit of vanilla all pulverized in a blender. It can be frozen in a covered container or ice cube trays and enjoyed for several weeks. And next summer, who knows? You might think back to that Apricot & Coconut Cream Ice Cream and start a new tradition.

My Paleo Marin Rating: 3.8 Persimmons*

How to Make Apricot & Coconut Ice Cream:

Ingredients for Apricot Dairy-Free Ice Cream:

8 to 10 ripe apricots (about 1 pound), preferably Blenheim if you can find them,** stone removed 

1 - 13.5 oz. can of coconut cream

1/4 cup honey

1 teaspoon pure vanilla extract

Directions for Making Apricot Dairy-Free Ice Cream:

1. Cut the apricots into quarters and lay them in a single layer on a tray or dish and place in the freezer. Freeze at least 6 hours to overnight.

Freezing the ice cream in ice cube trays

2. In a blender, add the frozen apricots, coconut cream, honey and vanilla. Blend until smooth (about 1 minute). Choose the setting for your blender that works the best; for my blender, I started at “Blend” and finished at “Liquify” for about 5 seconds.

3. Check the flavor of the ice cream and adjust for sweetness and vanilla.

4. Serve immediately, or put in a freezer-safe container or ice cube trays to serve later. Let the ice cream sit out for 10 - 15 minutes (depending on room temperature) to soften before serving. 

Note: There may be tiny ice crystals in the ice cream until it completely thaws.

Also Note: Just like full-fat cow's milk and cream, coconut cream is high in fat and should be enjoyed in moderation.

 Makes about 6 - 8 servings.

#paleo #icecream #coconutcream #nondairy #dairyfree #apricots #gelato #summerfood #Blenheim #stonefruits #peaches #nectarines #recipes #instarecipes #vegetarian #glutenfree #healthyeats #honey

Recipe adapted from iSaveAtoZ here.

**Link from GoodEggs to purchase Blenheim apricots here.

For Additional Stone Fruit Recipes, see links below:

Summer Peach Butter w/
Easy Buttermilk Drop Biscuite (GF)

Lidia Bastianich's Free-Form
Stone Fruit Tart (GF)

Almond & Apricot Tea Cake,
Soaked with Moroccan Simple Syrup

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.