Creamy Vanilla Apricot Sorbet with White Chocolate Almond Bark

Dessert, Frozen Desserts, Fruit Desserts | 13 comments

Madeline insisted on apricots last week at Costco. They looked pretty good, and the price was decent, so I was happy to oblige. She ate two, loved the apricots, and then wanted nothing more to do with them.

I like apricots alright, but I think the flavor is enhanced so much more when the fruit is cooked. In fact, I think it’s one of the few, maybe only, fruit that I prefer cooked. I surely didn’t want waste a couple dozen apricots, and I wasn’t up to eating them all myself. I needed to make something with them. There were lots of suggestions for jam, but I didn’t have the required lids for the canning jars and I didn’t want to head to the store.

Then ice cream came to mind. It was a hot day and the perfect opportunity to make a bowl of cold ice cream to cool off with. When searching for recipes I found several different recipes. Ice creams, sorbets, and more.

I almost made the Apricot Ice Cream from Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments, but I decided I wasn’t in the mood for a rich dessert, though I still wanted something creamy.

Decisions, decisions! In the end, I adapted a sorbet recipe and made it slightly more creamy by adding a bit of milk. For added flair, I made some white chocolate almond bark pieces to garnish the sorbet with.

This Creamy Vanilla Apricot Sorbet turned out to be a great lighter summer dessert. Madeline especially loved it! YUM!

What are some of your favorite apricot recipes?

More Delicious Apricot Recipes to Enjoy:

Creamy Vanilla Apricot Sorbet with White Chocolate Almond Bark

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For the Apricot Sorbet:
2 cups water
1 2/3 cups sugar
1 tablespoons vanilla extract
1 cup milk
1 1/2 pounds apricots, halved and pitted

White Chocolate Almond Bark:
6 oz white chocolate
1 teaspoon shortening
1/3 cup sliced almonds


For the Apricot Sorbet:

Combine water and sugar in a large saucepan, and bring to a boil over medium-high heat, stirring occasionally. Add apricots; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until apricots are tender. Place apricot mixture, milk and vanilla in a blender; process until smooth. Chill.

Pour mixture into the freezer can of an ice cream freezer, and freeze according to manufacturer's instructions. Spoon into a freezer-safe container; cover and freeze 2 hours.

For the White Chocolate Almond Bark:

Melt chocolate and shortening together. Line a baking pan with parchment. Sprinkle almonds on parchment. Pour chocolate over almonds. Refrigerate until solid. Break apart into pieces.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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  • 1
    Lisa @ Stop and Smell the Chocolates - June 13, 2009 @ 5:34 pm

    Sounds really yummy!! I like the idea of combining with a vanilla flavor and the creaminess of it sounds wonderful!


  • 2
    Katja - June 13, 2009 @ 6:55 pm

    Aaaahhh, this sounds so yummy!


  • 3
    chikadeez - June 13, 2009 @ 7:56 pm

    This food photography is GORGEOUS! I will have to try this recipe! Thanks for sharing!


  • 4
    Ashley - June 13, 2009 @ 9:06 pm

    That is a BEAUTIFUL photo!


  • 5
    Junglefrog - June 13, 2009 @ 9:50 pm

    This sounds absolutely lovely. I have a whole batch of apricots right now and was wondering what to do with them, as I am also not a huge fan of apricots in their natural form. Not sure why I bought them… :) Unfortunately I do not have an icecreammachine but I think I can figure out a good way to use them for icecream!


  • 6
    Anne - June 14, 2009 @ 12:15 am

    That sounds so delicious! The picture is so beautiful, too. What a lovely dessert :)


  • 7
    angela@spinachtiger - June 14, 2009 @ 2:18 pm

    I love apricots and I would love this too.


  • 8
    Maria - June 15, 2009 @ 1:04 am

    I love what you came up with! The sorbet looks very nice and great idea to pair it with almond bark! When apricots are in season in UT I will be making this for sure. If you have extra, do try the ice cream, it is really good and worth the calories:)


  • 9
    Beth @ Spots On My Apples - June 15, 2009 @ 9:53 pm

    This sounds so good. My diet just ran out the door screaming. Think I'll be buying some white chocolate and apricots tonight…


  • 10
    Meg - June 15, 2009 @ 11:31 pm

    What an awesome combination of flavors and SO refreshing!


  • 11
    The Food Hunter - June 25, 2009 @ 8:01 pm

    This is great. Thanks


  • 12
    Shari @ Chicago Cuisine Critique - June 27, 2011 @ 12:01 pm

    Looks great!


  • 13
    Tracy - June 27, 2011 @ 2:11 pm

    What wonderful flavors! This sorbet looks fabulous. :-)


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