Have we talked about mosquitos yet? I saw this funny little blurb on Facebook yesterday and laughter so hard. This is exactly how I feel right now. I don't think I ever showed all of you my foot the day after the 4th of July, but I had like 9 mosquito bites on it. Last night, we were playing spike ball and roasting s'mores with family and you guessed it, I discovered more mosquito bites while I was settling into bed. Between my sneezing fits and bug bites, it's not hard to see why I'm not much of a summer person.
One of the things I do love about summer, is ice cream. I could eat any form of ice cream every night of the week during the summer and never get tired of it.
Now, I have an ice cream maker that I love. But I decided to jump on the no-churn ice cream band wagon when I saw that I possessed several ingredients that could make some awesome ice cream flavors.
I've had this can of apricot pie filling sitting in my pantry for several months now. I played around with making a cheesecake with it or a pie...but then I thought about making ice cream out of it and voila! This delightful little number was made. I was really unsure about it though after I made it. I got heckled by Josh for not using our ice cream maker, but that didn't stop him from helping himself to a few spoonfuls and my little brother was over yesterday and he gobbled down a bowl of it so fast I thought he was going nutty. #punintended
The ice cream was a winner! I've got a few more flavor ideas up my sleeve, but for now, I leave you with this one.
No-Churn Apricot and Toasted Almond Ice Cream
A Catz Original Recipe by Joshua & Chelsia Rief
A creamy fruit and nutty ice cream that is guaranteed to cool you down.
Prep time: 15 minutes
Cook time: 8 hours or overnight
Total time: 8 hours and 15 minutes
Yield: 6-10 servings
Ingredients
- 1 (12 oz) can apricot pie filling
- 1 (14 oz) cansweetened condensed milk
- 2 cupsheavy cream
- ½ cupwhole almonds, toasted and finely chopped
Cooking Directions
- Pre-heat oven to 350 degrees. On a baking sheet spread out almonds and toast for 10 minutes . Remove from oven and allow to cool. Once cooled, chop almonds finely.
- In your stand mixer fitted with the whisk attachment or with an electric mixer, beat condensed milk and heavy cream until soft peaks form. Fold apricot filling and almonds with a spatula until combined.
- Pour into a loaf pan and freeze for 8 hours or overnight and cover with plastic wrap.
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