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Apricot Yoghurt Ice Cream


400 gram ripe apricots
125 gram sugar
350 ml full cream natural yoghurt


Rinse apricots, split in half and remove the pit
Add the apricots to a saucepan with the sugar
Bring slowly to the boil, and stir occasionally, the apricots will soften and release their water, simmer for 10 minutes until apricots are totally soft.
Place apricot sugar mixture in a blender and process until smooth. Leave to cool.
Put this mixture into a container with a lid to cool completely in the fridge.

I use an ice-cream maker that fits on my Kitchenaid Mixer, or the snowy ice-cream maker. Make sure the bowl has been in the freezer for 24 hours.

Then mix the cooled apricot mixture with the pure natural yoghurt, before putting all in the ice cream maker
Churn the apricot yoghurt mixture into ice cream maker and turn on to required ice-cream thickness

Spoon into a freezer-safe container; cover and freeze 2 hours or until firm.

One Response to Apricot Yoghurt Ice Cream

  1. Yum!

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