Vegan Apricot, Ginger & Coconut Ice Cream

June 30, 2018

This recipe is an adaptation of Nicola Gallaway's (of Homegrown Kitchen) 'best apricot ice cream ever'. And I must say, though I'm usually a sucker for ice cream involving cookie dough and Oreos rather than fruit, this ice cream is pretty excellent. It's sweet from the coconut but tart from the apricots and has a little kick from the ginger. It's oh so refreshing and just might be what you've been craving all week in this crazy summer heat. 

 

Sadly I haven't had the chance to enjoy the beautiful weather this week as I've been stuck in bed with a bad case of tonsillitis. Living on soup and mashed banana in 30 degree heat because they're the only things you can manage to swallow is not the one. However, thanks to a hefty dose of penicillin, plenty of painkillers and Greg's ability to deal with a rather sicky and fed-up me, I'm now feeling much better. Time to get back in the kitchen and start eating some real food again!

 

 

 

Utensils: 2lb / 900g loaf tin, loaf tin liner or non-stick baking paper, baking tray, food processor. Alternatively you could store the ice cream in an old ice cream tub.

 

Top Tip: You can easily substitute the apricots for other fruits that might be more readily available or more appealing to you. Raspberries, blueberries, strawberries, plums, nectarines, peaches, cherries, mangoes, pineapple and bananas would all work well. Mix and match your fruit to make any flavour ice cream you want!

INGREDIENTS

 

Vegan Apricot & Ginger Ice Cream

10 small-medium apricots, ripe (about 500g with stones removed)

400ml can full-fat coconut milk

50ml maple syrup or vegan honey

1 teaspoon vanilla extract

50g crystallised ginger, finely chopped

 

Makes:​ One 2lb / 900g loaf tin of delicious ice cream

METHOD

 

1. Remove the stones from the apricots and then quarter. Arrange your quartered apricots in a single layer on a lined baking tray and then freeze for at least 6 hours, or overnight.

 

2. Put the frozen apricots, coconut milk, maple syrup or honey and vanilla extract in the bowl of a food processor and process until smooth (caution: this will be LOUD, will take a couple of minutes and might move your food processor around a bit so keep an eye on it). 

 

3. Add the finely chopped crystallised ginger to the mix and pulse / process for a few more seconds until the ginger is incorporated but is still in small pieces. 

 

4. Spoon into your lined loaf tin (or eat straight away!), cover and freeze. This ice cream freezes quite solidly so when you want a scoop, remove the loaf tin from the freezer and allow to soften on the side for at least 15 minutes. Then dip your ice cream scoop in hot water before scooping. 

 

Storage: Freeze covered in the loaf tin or in an old ice cream tub with a lid for up to 3 months.

 

Please reload