Dairy-free Roasted Apricot Ice Cream (+ a one-year blog anniversary)

Roasted Apricot Ice CreamThis past Saturday we made the most delicious roasted apricot ice cream to celebrate 80twenty’s one year anniversary. I can’t believe it’s been a year already!

Looking back through old posts reminded me that with hard work, perseverance, and practice you can do most anything. I learned this about 10 years ago when I decided to train for my first 5K race, but it’s a lesson that I sometimes forget. Believing that I would never be able to actually run a 5K, I painstakingly started out running for one minute and walking for two, for a total of twenty-one minutes. Over ten weeks I gradually built my way up to just over 4km. Despite my diligent preparation, I was terrified—even on race day—that I wouldn’t make it to the finish. But I lined up at the start line, bib pinned to my tank top, friends cheering me on in the sidelines, hoping and praying that I would somehow pull through. To my complete surprise I crossed the finish line! Sweaty, ecstatic, and in disbelief of what I’d done, there I was. I wasn’t super fast, but I also wasn’t all that slow (also to my surprise!). I kept decent pace, felt good the whole way through, and was chatting and laughing with my running buddies every step of the way. As it turned out, I loved running that 5K so much that I decided to run a 10K, and then a half-marathon, and then another half-marathon, and rest is history. What I learned through this experience is that if I’d set out on the first day trying to run a half-marathon, I think the task would have felt too overwhelming to complete. But step-by-step (literally) and minute-by-minute, the goals were manageable.Roasted Apricot Ice CreamRoasted Apricot Ice CreamSure, there were a couple of injuries along the way, including a pretty serious knee injury two weeks before my second half-marathon that prevented me from climbing the stairs and walking without a hobble. I was devastated, mostly because I’d trained through the depths of the Edmonton winter. (Apparently, running 17km in – 23°C with vaseline smeared all over your face to prevent frostbite can make a person bitter.) But my physiotherapist and I agreed that if my knee was feeling better by race day, I could try to run it with one catch: If it started to hurt, I’d have to stop. And so, race day came, and again I hesitantly lined up with the other runners, fearful again that I wouldn’t cross the finish line. Instead, I ran the whole thing. All the while, my good friend Mark—who could have easily lapped me—ran supportively by my side.

Roasted Apricot Ice CreamReflecting on my running experience—always a go-to when I feel like I can’t do something—is how I feel about this blog.  When I look back over the year at my photos (ooh gawd!) and writing (cringe), I am humbled. There are measurable changes that show me what I’ve learned and just how much I’ve improved since the beginning. I took A LOT of terrible photos before I started to see ones that I liked. (My first post was done on my iPhone because all that I could manage to do with my DSLR was turn it on.) When I think about where I want to take this little piece of internet land, I know that there is a lot that I still have to learn and do. Trust me, the lists are endless! But I’m getting there, step-by-step, mistakes and injuries along the way. I loooove that I get to do this. To have a space where I get to express my creativity and share my love of eating good, real food is a gift.

While things aren’t perfect, I continue to have big dreams for this space. If it wasn’t for you, I might not feel so encouraged or inspired to keep trekking. I want you to know that am elated when you comment, I am humbled when you share my posts with people that you love, and I am moved when you contact me to share that you’ve been inspired to cook a little more and eat a little healthier. I feel so honoured to be a part of your journey. I am thankful on a daily basis that you choose to come here and connect with me! For that I offer you my deepest gratitude.

Roasted Apricot Ice CreamTruth be told, I wouldn’t have even begun to build this space if it wasn’t for L’s endless encouragement, constant tech support, and the thoughtful gift of a URL for my birthday two years ago. Much love to you for the nudge, Babe. But as I was still grappling with thoughts that I wasn’t ready and it wouldn’t be good enough, I happened upon this post by Shanna. Her words gave me the confidence to take that beginning leap… and look where we are one year later!

Roasted Apricot Ice CreamThis past year I turned 35 (!!), finished my second year of med school, wrote up 46 recipes, attended the most wonderful blogger retreat and the very first Food Bloggers of Canada conference, ate lots of chia pudding and veggie pizzas galore. I  reconfirmed my views on healthy eating, among other things, and broke bread and shared boozy delights with some amazing new blog friends. It’s been a good year, I’d say.

Roasted Apricot Ice CreamSo in celebration of a happy one year, I made you the most delightful roasted apricot ice cream. It’s inspired by this gorgeous concoction (everything that Carey makes is gorgeous), which I modified to make dairy-free so that L could eat it. I tried to make the streusel with coconut sugar and I would not recommend it. This might be a case of go big or go home. But the flavour of the fruity apricots was so perfectly delicious, tasting of real, in-season apricots, that I think I might have loved it even more just like this. If you don’t have an ice cream maker and are thinking about buying one, I can tell you that I have this one and I love it (great price, great quality!). If you’re not yet ready to invest, don’t fret! David Lebovitz shows you how to make ice cream without one here. Whatever the case, the apricots are here and you shouldn’t miss out.  After all, this is for you.

One year ago: Cucumber Mint Lemonade (I’m so excited to be able to do this!)

Roasted Apricot Sherbet
Author: 
Recipe type: Vegetarian, Dairy-free
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
The profound flavour of real, in season apricots yields an ice cream (dairy-free) that tastes of summer! Don’t skip the roasting process. It really highlights flavour of these golden globes.
Ingredients
  • 1 lb of ripe apricots
  • Coconut sugar (for roasting)
  • 3 tbsp raw honey *To make vegan sub in agave or maple syrup. You may need to adjust the amount.
  • 1 cup of almond milk
  • ½ cup of full-fat coconut milk
  • 2 -3 drops of almond extract
  • juice of half a lemon
  • 1 tbsp vodka, optional *Alcohol doesn’t freeze, so it helps to keep the ice cream softer. Also, in terms of taste, the vodka is undetectable.
  • Fresh, local strawberries (or other fruit) for serving, optional
Instructions
  1. Preheat oven to 425°. Halve and pit apricots. Arrange on a parchment-lined baking sheet and top with a sprinkling of coconut sugar. Bake for around 20 minutes, or until very soft and a little browned.
  2. Add the roasted apricots and the honey to a food processor or high-powered blender and purée until smooth.
  3. Add the lemon juice, almond extract, almond milk, coconut milk, and vodka, if you’re using it, and blend once more. Cover and refrigerate until mixture is completely chilled.
  4. Freeze in your ice cream maker following the manufacturers instructions.

 

 

27 Comments

  • Reply July 9, 2013

    Shanna

    : ) Happy first anniversary!

    • Reply July 9, 2013

      Kris

      Thanks for the continued inspiration, Shanna. :)

  • Reply July 9, 2013

    Winnie

    So lovely!!! Congrats, Kris!

    • Reply July 9, 2013

      Kris

      Thanks, Winnie! So looking forward to seeing you in a few weeks!

  • Reply July 9, 2013

    Sophia@ NY Foodgasm

    Congrats on one year AND this is so gorgeous, I love it!!!

    • Reply July 9, 2013

      Kris

      Thanks, lady! It tastes even better than it looks!

  • Reply July 9, 2013

    Sophia@ NY Foodgasm

    Hell yeah to the vodka! YUMMMM!

    • Reply July 9, 2013

      Kris

      Whoop!

  • Reply July 9, 2013

    michelle

    happy one year kris! It was so lovely to meet you and your blog! I look forward to trying out your recipes :)

    • Reply July 9, 2013

      Kris

      Thanks!! And soooo awesome to meet you too! Can’t wait till we can hang out again, lady. :)

  • Reply July 10, 2013

    Amy

    Congrats on one year of blogging! Wahoo!

    • Reply July 10, 2013

      Kris

      Thanks, Amy!

  • Looks amazing!! I must try it! Thanks for the recipe! :)

    • Reply July 10, 2013

      Kris

      My pleasure! I think this recipe might be right up your alley.

  • Reply July 10, 2013

    Kathryn

    Congratulations on a year of blogging! Looking forward to seeing what the next year brings for you : )

    • Reply July 11, 2013

      Kris

      Thanks so much, Kathryn! It means a lot. I still can’t believe it’s been a year!

  • Reply July 11, 2013

    carey

    Happy blogiversary, Kris! (: It’s so interesting to look back on a year of blogging, and it only gets more so as the years go by. (I can’t believe I’m coming up on three years this fall — madness!)

    And thanks for the shout-out! I love the sherbet take on the roasted apricot ice cream! This is inspiring me to make some sorbets and sherbets this summer. They’re so refreshing, especially with some fresh berries.

    (Also, this non-stop heat wave has been driving me nuts, and now all I can think about is how freakin’ good a cucumber mint lemonade would be right now!)

    • Reply July 11, 2013

      Kris

      Thanks, lady!! I’m really excited for the years to come. I just love doing this so much. 3 years for you?! Wow. Well I hope you keep at it because you’re amazing and a total inspiration to me.

      Now onto that cucumber mint lemonade… you should definitely make it! Seriously. It will blow your mind. So refreshing! I just made a big pitcher for a party my sister was hosting and it was a huge hit. xo

  • Reply July 11, 2013

    kelly @ kellybakes

    Happy Bloggaversary! Thank you for being an inspiration to me for the past year! I remember meeting you at BSP and how you had mentioned that you just started blogging and weren’t sure about how to use your DSLR and you asked me about the different settings {I had just gotten mine and had no clue!}. Then I remember going home to look at your blog and thinking that you couldn’t possibly have JUST started because you just seemed to, well, get it. So I guess hearing about running and how you started gives me a bit of inspiration too that someday someone will look at me and think, “oh, she didn’t always have it together?” (that is, of course, assuming that one day I will get it together, letting “it” stand for a number of things in my life that need improvement!) I can’t wait to see what the future holds for you and for your blog and I am so thankful to have met you! xo

    • Reply July 11, 2013

      Kris

      You are the sweetest gal! Seriously, I’m gushing. BSP was one of the greatest experiences of my year. Such amazing people! And now look, we’re friends!To be clear, you are most definitely one who appears to have it all together. I only wish I had it all together! I’m a hot mess over here sometimes. :) xo

  • Reply July 11, 2013

    Laura

    Hooray for one whole year of all the goodness you bring us here. So, SO happy that L bought you this domain and pushed you to share the things you love. We got to meet because of that and I’m obviously so grateful. You guys rock my world all the way around. Also, holy moly I love that shot of the slump-y roasted apricots. xoxo

    • Reply July 11, 2013

      Kris

      Laura, I’m so grateful for all of those things too!! Thanks so much for the note! I still can’t believe it’s been a year. I am constantly amazed at how much of a community there is in this world. I’m also sooo glad that we met. You are your babe are two of the loveliest people and we really can’t wait to see you again soon. Cheers to new, wonderful, and hopefully long-lasting friendships! xoxo

  • Reply July 14, 2013

    Shoba Shrinivasan

    Lovely pics Kris. The dairy free apricot ice cream looks so creamy and delicious.

    • Reply July 15, 2013

      Kris

      Thanks, Shoba!

  • [...] Roasted Apricot Ice Cream – Um, yes please? I love pretty much anything roasted, and I love the idea of taking a flavor usually associated with warmth (roasting), and turning it into something chilled (ice cream). Use agave or maple syrup here instead of the honey to make it vegan. [...]

  • Reply July 16, 2013

    Talia Marcheggiani

    Congratulations on an awesome year! I love love love you blog (and I still think the photos on the cucumber post are great, very tastefully done)! I come here frequently and it is one of my favourite food (and CCNM) blogs ever!

    • Reply August 2, 2013

      Kris

      Talia, Thank you so much for always saying such lovely things! You support means a lot. :)

Leave a Reply

Rate this recipe: