Super-quick apricot ice cream

Super-quick apricot ice cream

Total: 25 min. | Active: 10 min.
Nutritional value / 100 g: 134 kcal
, Fat: 4 g
, Carbohydrate: 21 g
, Protein: 2 g


400 g


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Apricot ice cream

400 g frozen apricots, quartered
150 g plain greek yoghurt
3 tbsp icing sugar


3 apricots, cut into wedges
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How it's done

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Apricot ice cream

Place the apricots in a measuring cup, leave to thaw for approx. 10 mins. Add the yoghurt and icing sugar, puree and freeze for approx. 15 mins.


Serve the apricots with the ice cream.

Good to know
Tip: Halve and pit the fresh apricots, cut into pieces, freeze the day before.
Serve: In cornets.

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