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No-Churn Apricot and Toasted Almond Ice Cream

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


  • 1 (12 oz) can apricot pie filling
  • 1 (14 oz) cansweetened condensed milk
  • 2 cupsheavy cream
  • 1/2 cupwhole almonds, toasted and finely chopped

Cooking Directions

  1. 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.
  2. 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.
  3. Pour into a loaf pan and freeze for 8 hours or overnight and cover with plastic wrap.