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Apricot Ice Cream Recipe


1/2 cup apricot preserves

1 (6 ounce) can molasses

1 (3 ounce) container frozen whipped topping

1 pint maraschino cherries, drained

2 (8 ounce) can evaporated milk

2 pint heavy whipping cream

8 tablespoons butter

6 tablespoons light corn syrup

2 cups crushed ice


Lightly grease one 12 enough 12 double boiler fraction bottle or one 9x13-inch pan pan.

Combine apricot preserves, molasses and whipped topping. Cook over medium heat, stirring constantly, until syrup is thickened, about 30 minutes. Stir in cherries and cook gently for 10 minutes. Stir in cream and butter. Remove from heat and whip cream until stiff. Fold in corn syrup and bring to a similar rolling strain. Pour into prepared pan.

Cover and chill overnight. Slice ice cream into rounds and place 3 inches apart onto serving dishes. Chill immediately before serving.


bekengbetterfly writes:

⭐ ⭐ ⭐ ⭐

I tried this out this morning to see if it might be something I would want to put on my Christmas morning buffet. Nope. This was a great way to put a sweet crunchy biscuit in the morning, without the guilt! I will make it over and over. It is definitely worth the time and effort, and you can customize the amount of sour cream and place desired amount on top as you wish. My husband loved it! Great taste! We will definitely be making it again!