Print Recipe

Apricot Ice Cream




  1. Whip the cream until soft peaks are formed, then fold in the pie filling.
  2. In a clean bowl whip the egg white until stiff but not dry and fold into the cream and apricot mixture.
  3. Pour into a container, cover and freeze until firm.
  4. About 20 minutes before serving, transfer the ice cream to the refrigerator.

Serves 4 to 5.

Comment Form is loading comments...

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips