Ingredients
Equipment
Method
- Put the halved, pitted apricots, with skins on, in a medium saucepan with the measured water. Simmer over medium-low heat for 8–10 minutes, until the fruit begins to soften. Keep the liquid with the fruit.
- Stir in the measured honey until dissolved, then remove from the heat. Cool the entire fruit mixture completely to room temperature. An external ice-water bath with stirring can help; keep bath water out of the mixture.
- Blend the cooled apricots and all their liquid until smooth. For the Ninja BN801, use the 72-ounce pitcher with stacked blade assembly and lid properly locked, below MAX LIQUID; never blend hot or warm mixture. Work in batches if needed. Stop before opening and pour through the spout with the lid secured.
- Stir the measured prepared rich homemade coconut milk and lemon juice into the smooth apricot puree. Cover and refrigerate for 3–4 hours, until the complete base is very cold.
- Stir the chilled base evenly. Pour into an ice-cream maker within its capacity and churn according to its instructions. If the machine uses a freezer bowl, have it frozen ahead. Serve when thick and softly scoopable. For a Ninja Swirl CREAMi instead, follow the same-formula freeze-first method in Notes; do not pour liquid into the machine and treat it as a continuous churner.
- Divide the ice cream into four servings. Serve, or transfer to a covered freezer-safe container and keep frozen. Let hard-frozen ice cream soften only until scoopable before serving.
Notes
Full GAPS: Use after cooked apricots with skins, honey, lemon, and coconut are introduced and tolerated. Not an early Intro recipe. Dairy-free and egg-free; optional almond extract is omitted.
Coconut milk: Measure the finished strained rich homemade coconut milk, made at equal cups coconut and water. Stir natural separation back together. Its separate preparation is not included in these times; do not replace it with a diluted coconut drink.
Timing: Five minutes prep, forty minutes cook, and four hours fifty-five minutes total are planning estimates for standard churning. The fruit itself simmers for 8–10 minutes. Cool completely before blending, then chill the combined base for 3–4 hours until very cold. Machine capacity, cooling, and churning vary. Component preparation and machine-bowl pre-freezing are separate.
Ninja Swirl alternative: Use the same cooked, blended base after its 3–4-hour chill. Divide among matching Swirl pints below MAX FILL, close the storage lids, and freeze level for at least 24 hours. Plug in the machine before installing the outer bowl. Remove the pint’s storage lid and assemble it with the matching outer bowl, processing lid, and Creamerizer paddle according to the model guide. Select SCOOP, then ICE CREAM. Lower the bowl and inspect after the program. If crumbly or powdery, reassemble and use RE-SPIN; serve when smooth and scoopable. This adds 24 hours or more beyond standard preparation and is not a soft-serve dispensing promise.
Swirl leftovers: Smooth the top level before covering and refreezing. For an unevenly frozen surface, thaw in the refrigerator, stir together, and refreeze level before processing. Follow the model guide for reprocessing a hard, evenly refrozen base.
Scaling and yield: This recipe serves four. A doubled batch serves eight, and a tripled batch serves twelve. All five amounts scale together. Cook, blend, and churn within each vessel’s capacity; larger batches and deeper chilling containers may take longer. There is no fixed finished volume or pint count.
Storage: Keep the finished ice cream covered and frozen. For the standard churned version, let it soften only until scoopable when serving later. No fixed storage duration is claimed.