Roasted Apricot Chocolate Chunk Ice Cream
Sweet and tart with juicy fruit flavors, this roasted apricot chocolate chunk ice cream is the perfect summer frozen treat!
Yield: 1 quart
  • 1 pound apricots, halved and pitted
  • ⅓ + ½ cup sugar, divided
  • 2 cups milk, divided
  • 1 tablespoon +1 teaspoon cornstarch
  • 1 cup heavy cream
  • 1½ tablespoons light corn syrup
  • ¼ tsp. kosher salt
  • 3 tbsp. cream cheese, softened
  • ½ cup bittersweet chocolate chips (or chopped)
  1. Heat oven to 400F.
  2. Toss the apricots in a baking pan with ⅓ cup of the sugar. Roast for 30-40 minutes, stirring every ten minutes. Remove from the oven and smash to coarsely puree them in the pan. Set aside.
  3. In a small bowl, stir together ¼ cup of the milk with the cornstarch to form a slurry. Set aside.
  4. In a 4-quart saucepan, stir together the remaining sugar, milk, heavy cream, corn syrup, and salt. Bring to a boil over medium heat. Cook for 4 minutes. Stir in the cornstarch slurry. Return to a boil and cook until thickened, about 2 minutes. Remove from the heat and slowly pour into the cream cheese, whisking with each addition to combine. Whisk until smooth.
  5. Fold in the apricot puree. Pour into a ziploc bag and place into an ice bath. Let sit for 20-30 minutes, stirring occasionally, until very cold.
  6. Pour into an ice cream maker and freeze according to manufacturer instructions.
  7. While the ice cream is churning, melt the chocolate in the microwave in 30 second intervals, until smooth and totally melted. When the ice cream looks like soft serve, slowly drizzle in the chocolate. Transfer to a storage container and freeze until set.
Recipe from Not Without Salt
Nutrition Information
Serving size: 1 cup
Recipe by Joanne Eats Well With Others at