Dried Apricot-Pistachio Ice Cream

A delicious and easy homemade ice cream

Course Dessert
Cuisine American
Prep 35 minutes
Resting / chilling time 9 hours 20 minutes
Total 35 minutes
Servings 3 cups
Calories 660 kcal
Author Michelle


  • 5 ounces dried apricots quartered
  • ¾ cup white wine dry or sweet
  • 2/3 cup granulated sugar
  • 2 cups half-and-half
  • A few drops of lemon juice
  • ½ cup shelled pistachio nuts coarsely chopped
US Customary - Metric


  1. 1. In a small saucepan, warm the apricot pieces in the wine. Simmer for 5 minutes, cover, remove from the heat, and let stand for 1 hour.
  2. 2. Puree the apricot and wine mixture with the sugar, half-and-half, and lemon juice in a blender until smooth.
  3. 3. Chill the mixture in the refrigerator for at least 8 hours, then freeze it in your ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the chopped pistachio nuts.

Recipe Notes

Nutritional values are based on one cup

Nutrition Facts
Dried Apricot-Pistachio Ice Cream
Amount Per Serving
Calories 660 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 12g 60%
Cholesterol 59mg 20%
Sodium 74mg 3%
Potassium 1011mg 29%
Total Carbohydrates 88g 29%
Dietary Fiber 5g 20%
Sugars 72g
Protein 10g 20%
Vitamin A 47.2%
Vitamin C 4.1%
Calcium 22.2%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.