Apricot Maple Ice Cream (raw, vegan)

reading time: 1 min

Quick 3-ingredient ice cream without ice cream maker

Preparation time: 5 mins + 3 hours freezing time
Main ingredients: banana, apricots, maple
difficulty level: easy
serves: 1-2
suitable for: vegan, lactose-free, gluten-free, nut-free, soy-free, raw food, paleo, low-fat

To be honest, I've never been a massive fan of apricots. They taste rather bland compared to sweet peaches, and sometimes the texture of their velvety skin and flesh is just... weird. Apricots are a little thicker and heavier tasting than a peach, and sometimes slightly tart like a plum.

But in ice cream form their taste can be perfectly paired with the sweetness of maple syrup and the crunchiness of homemade granola :) 

3 ripe bananas, peeled and frozen
1/2 cup frozen ripe apricots
1 - 2 tbsp maple syrup

Maple Nut Granola to garnish


Break your frozen bananas into pieces if they aren't already chopped. Add them to your food processor or high-speed blender and process until it begins to become creamy. Add the frozen apricots (be sure to use soft, ripe apricots for this as unripe ones are super sour!) along with the maple syrup. Blend until there all frozen fruit pieces are smooth and creamy.

Fill your ice cream into a bowl and sprinkle some (or a lot!) of your granola on top. Or whatever else you fancy.

Note: This is part of my raw vegan Ice Cream Galore this summer