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.