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:
- Apricot-Thyme Galette with Oatmeal Almond Crust
- Apricot Almond Cake
- Popcorn Trail Mix
- Roasted Chicken, Apricot, and Brie Panini
- White Chocolate Chip Cookies with Pistachio and Apricot

Creamy Vanilla Apricot Sorbet with White Chocolate Almond Bark
This Creamy Vanilla Apricot Sorbet turned out to be a great lighter summer dessert. For added flair, I made some white chocolate almond bark pieces to garnish the sorbet with.
Ingredients
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
Instructions
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.
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Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 368Total Fat 11gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 7mgSodium 39mgCarbohydrates 66gFiber 2gSugar 62gProtein 4g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Tracy
Monday 27th of June 2011
What wonderful flavors! This sorbet looks fabulous. :-)
Shari @ Chicago Cuisine Critique
Monday 27th of June 2011
Looks great!
The Food Hunter
Thursday 25th of June 2009
This is great. Thanks
Meg
Monday 15th of June 2009
What an awesome combination of flavors and SO refreshing!
Beth @ Spots On My Apples
Monday 15th of June 2009
This sounds so good. My diet just ran out the door screaming. Think I'll be buying some white chocolate and apricots tonight...