The Best Apricot Ice Cream

What?!! Ice cream that you don't have to churn that tastes this creamy and delicious?  Yup - it's true. You're gonna find yourself whipping up a batch all summer long!

– 1 14-ounce can sweetened condensed milk minus 3 tablespoons – 1 pint (2 cups) heavy whipping cream – 8 ounces apricot jam  – ¼ teaspoon kosher salt – ½ teaspoon vanilla – ¼ tsp almond extract

Place all ingredients in the bowl of your stand mixer fitted with the whisk attachment (or in a large bowl if using a hand mixer).


Whip until the mixture is thick but not near soft peaks. The whisk should leave tracks and the cream should mound just a little.


Layer the mixture into a loaf pan, adding dollops of the apricot jam. Then take a skewer and make figure eight patterns to swirl in the jam.


Cover with plastic wrap and freeze until firm – at least 6 hours or overnight. Then scoop and enjoy!


For detailed instructions, step-by-step photos and a printable recipe card! click on the link below.

Scribbled Arrow

More fun dessert recipes on

Mini  Cherry  Hand Pies

Mini Cheesecake Bites

Small Batch Apricot Preserves