1 overflowing cup of fresh apricots that have had the stone removed and cut into chunks
1 cup of your favourite vanilla plant based ice cream
1 tablespoon of pure maple syrup (I used this because I wanted the sweetness to be highlighted once the cold had dulled it down slightly during the freezing process).
Put the apricots into a blender and blend till smooth. Once they are smooth scrape the puree into a 1 cup measuring cup. You want the puree to equal 1 cup. So if it doesn’t just put the puree back into the blender and add a couple more apricots to top it up and blend till smooth.
Soften a little vanilla soy, cashew or coconut ice cream. Measure out a cup and put it in the blender with the apricot and blend till smooth. Add the maple syrup and pour the ice cream mixture into your icy pole moulds and place in the freezer till solid.
Eat fast because they melted fast!
Serves: I used Tupperware moulds and this gave me 5 ice – creams
Time: It took all of a few minutes aside from the freezing time. My husband LOVED them. My toddler was sadly suspicious because they weren’t “white ice cream” 😕
Note: By blending frozen banana and fresh apricots along with a couple of soaked dates you can also create raw ice creams.