Apricot Ice Cream


  • 1 1/4 cups cream
  • 1 (1 pound) can apricot pie filling
  • 1 egg white


  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.

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.

Quick Links

American Regional ~ Appetizers ~ Beverages ~ Bread ~ Candy ~ Cookies ~ Desserts ~ Holidays ~ International Cuisine ~ Main Course ~ Meatless ~ Restaurant ~ Salads/Salad Dressings ~ Sandwiches/Wraps ~ Side Dishes/Veggies ~ Snacks ~ Soup/Stew/Chili ~ Complete Recipe Index

DON'T MISS Weekly Specials
from The Prepared Pantry!
Some items are FREE!