Coconut Apricot Ice Cream

 

It is apricot season. I bought a whole box because I NEED apricot jam to last me through the year. But I could not resist making some ice cream with these little beauties. 

We have a lactose intolerant child in our home. And one of the tragedies of summer is how often she has to pass up ice cream. It really is not fair to an 8 year old. So, I decided to make a dairy free version for her. 

Instead of milk or cream I used coconut milk (from the can not the carton) to make this fruity treat for her and the family. I really love it. It has more of a creamy sherbet consistency than homemade ice cream. That just makes me love it all the more. I actually prefer frozen yogurt, gelato and sherbet over ice cream most days. It is just a little lighter and refreshing.

I also love the hint of coconut. I have declared my love of all things coconut in the past on this blog. So we won't go there today. But the coconut flavor is subtle and not overpowering at all in this ice cream.

Eat this plain or add some chocolate syrup. 

Doesn't it just look like summer in a bowl?

Coconut Apricot Ice Cream

3 Cups of apricots chopped

1/2 Cup of water

1/2 Cup Sugar

1 Cup of coconut milk (from a can, not lite)

3 drops of almond extract

1 tsp of lemon juice

Directions:

Cook apricots with the water in a small saucepan over medium heat until tender, about 8 minutes, Stir occasionally. Remove from heat and stir in the sugar until fully dissolved. Let cool until room temperature.Plan on letting it rest about 15 to 20 minutes.

Once cool, puree the mixture in a blender or food processor until smooth.  Stir in the cream, almond extract, and lemon juice.

Chill mixture  in fridge for 6-8 hours or overnight.

Freeze in your ice cream maker according to manufacturer's instructions.
It will be really soft serve straight from the ice cream maker. To harden place in a freezer container and freeze for an hour or two. 

Blueberry Pomegranate Sorbet

Blueberry season is here and I have once again eaten them by the handful, made jam, chilled blueberry soup and smoothies. But this sorbet is my favorite hot weather recipe for these blue gems. I realize there is a recurring theme in my posts of late -- pomegranates and ice cream. But I am still using my Pom samples and I am in love with my new ice cream maker. Seriously, I would use it everyday if it was not so hazardous to my health. However, I like to think that this dark and sultry sorbet has some real health benefits. It is chock full of antioxidant fighting power while remaining fat free and sweet. And the sugar is not really all that appalling. I say give it a try. My family loved this ice cream maker treat. Hmmm it is snack time -- I think there is a little left.

2 Cups blueberries
1/4 Cup unsweetened pomegranate juice.
1/2 Cup powdered sugar

Blend blueberries and pomegranate until smooth. Press through a strainer into a medium size bowl. There will be quite a bit of blueberry skin leftover. But there should be a couple cups of juice. Blend in powdered sugar to strained juice. Pour into ice cream maker and freeze according to directions and desired consistency.

Either eat immediately or freeze for an additional hour.

Banana Split Homemade Ice Cream

I have been neglecting this blog. But that is only because I was busy making ice cream for my Alive! Utah Taste section this month. If I had time I would make ice cream every day with my new ice cream maker. It is so much fun. The banana split ice cream I came up with for this article seriously tastes just like a banana split, which just happens to be my favorite way to eat ice cream. This recipe is so simple to make. Check out that recipe and nutella ice cream and Grandma's homemade vanilla at this link this month. http://aliveutah.com/taste

Yes I realize I am still cheating but I have some awesome posts for you later this week.