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No-churn Apricot Ice Cream

Beth Lee
This apricot ice cream tastes like summer swirled with incredible homemade apricot preserves. Or substitute any jam you prefer - you'll love the flexibility and flavor profile of this no-churn ice cream recipe.
4.72 from 7 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Dessert
Cuisine American
Servings 8
Calories 271 kcal

Ingredients
  

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

Instructions
 

  • Place the heavy cream, sweetened condensed milk, about half of the jam, salt, and vanilla and almond extract in the bowl of your stand mixer fitted with the whisk attachment (or in a large bowl if using a hand mixer).
    Ice cream ingredients in stand mixer bowl ready to whip.
  • Whip until the mixture is nice and thick but nowhere near soft peaks. Whisk should leave tracks in your cream, and the cream should mound just a little in the bowl before sinking back in. Whip on medium to medium high (about 6 on my stand mixer) for approximately 2 minutes to reach tracks and slightly mounding
    Whisk moving in mixer bowl and showing that streaks are happening in the mixture.
  • Layer the mixture into your ice cream container(s) - loaf pan works great - adding dollops of the balance of the apricot jam in as well. Then take a knife or skewer and make a few figure eight pattern to swirl in the jam
    Mixture and jam dolloped and layered into loaf pan with a hand about to swirl it.
  • Cover with plastic wrap and freeze until firm – at least 6 hours or overnight.
    Loaf pan topped with saran wrap and ready to go in the freezer.

Video

Notes

  • Save the extra 3 tablespoons of sweetened condensed milk for another use (it's good in coffee!)
  • Some no-churn recipes mix the sweetened condensed milk and whipping cream separately and then combine. I learned this dump and whisk method from Jenni Field and it works every time. So easy.
  • Once you learn this method, I guarantee you'll want to make this type of ice cream again and again. Use the base - the condensed milk, whipping cream, salt and vanilla and try other flavor and texture mix-ins!

Nutrition

Calories: 271kcalCarbohydrates: 20gProtein: 2gFat: 21gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 67mgSodium: 100mgPotassium: 79mgFiber: 0.1gSugar: 14gVitamin A: 928IUVitamin C: 3mgCalcium: 45mgIron: 0.2mg
Keyword apricots, ice cream, no-churn
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