The apricot yogurt ice cream without an ice cream maker is a preparation with fresh fruit and yogurt, without eggs, cream, preservatives, or colorants. It’s very easy to make; it’s a tasty, fresh, light ice cream, great for our kids, but also to offer to our guests. It takes just a few minutes to prepare the base of fresh fruit and yogurt. I used apricots, but you can use whatever you like. The lemon juice serves to maintain the color and enhance the flavor of the apricots naturally.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 12 Hours
- Portions: 4/6 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1 3/4 cups Fruit yogurt (or Greek yogurt)
- 14 oz Apricots (weighed without pits)
- 7/8 cup Sugar
- 1 pinch Fine salt
- 1 tbsp Lemon juice
Preparation
Put the ice cream container in the freezer at least three hours before preparing it (this is an important step to cool the ice cream faster).
Wash and remove the pits from the apricots; take 14 ounces and put them in a blender with the yogurt, lemon juice, a pinch of salt, and the sugar (or 3 heaping tablespoons of honey) and blend well.
Then transfer it to a glass or steel container with a lid and place it in the freezer for no more than two hours.
After the time has passed, take out the apricot ice cream and blend again, breaking the ice crystals that will start to form.
Repeat this operation two more times at intervals of about two hours each. You can already enjoy the ice cream or you can leave it to rest in the freezer until the next day, as it will have time to “mature” and become even better. Before serving, let the apricot ice cream sit out of the freezer for about ten minutes, or blend it until it reaches the desired consistency. Don’t worry if the ice cream becomes too hard; just a few minutes at room temperature is enough to soften it, as it is still a homemade ice cream without adding anything other than fruit and yogurt or milk or cream, as required by the recipe from time to time.
