Apricot & Amaretti Ice Cream

My Easy Apricot & Amaretti Ice Cream couldn’t be easier to make using a jar of our Apricots in Amaretto.

October 2, 2019
: 8-10
: 15 min
: 15 min
: Incredibly easy

This velvety creamy, no churn Apricot & Amaretti Ice cream is simplicity itself. Equally delicious made using any of our other boozy fruits in syrup.


  • 475g jar apricots in amaretto syrup
  • 397g sweetened condensed milk
  • pinch of salt
  • 600ml double cream
  • 75g amaretti biscuits, crushed
  • Step 1 Drain the apricots reserving the syrup and chop the apricots into small chunks approx. 1cm dice.
  • Step 2 Whisk the sweetened condensed milk with the syrup and a pinch of salt until combined thoroughly.
  • Step 3 Whisk the double cream until it reaches the soft peak stage. Be careful not to over whip.
  • Step 4 Fold the cream into the condensed milk mixture using a metal spoon. Then gently fold the apricots and amaretti biscuits in.
  • Step 5 Decant into a freezable container and freeze.