Apricot & mascarpone ice cream with almond croquant

Total time: 4hr 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 576 Kcal, 8g Protein, 37g Carbohydrates, 43g Fat


  • Ice cream
  • 250 g apricots, pitted, chopped
  • 50 g icing sugar
  • 250 g Mascarpone
  • 0.5 organic lemon, use grated zest and juice
  • 1 dl single cream, cold
  • Almond Croquant
  • 0.25 dl water
  • 50 g sugar
  • 50 g almonds
  • To serve
  • some lemon balm leaves

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  • Ice cream

    Bring the apricots, sugar, lemon zest and lemon juice to the boil, simmer for approx. 5 mins., allow to cool, roughly puree. Mix the mascarpone into the fruit puree. Beat the single cream with the icing sugar until stiff, fold in carefully. Transfer the mixture to a shallow container. Cover and freeze for approx. 4 hrs.
  • Almond Croquant

    Bring the water and sugar to the boil in a stainless steel pan. Add the almonds, reduce the liquid on a medium heat, stirring constantly until the sugar is dry. Continue to stir until the sugar begins to melt again and forms a glossy coating over the almonds. Immediately spread the mixture onto a baking tray, leave to cool. Roughly chop.
  • To serve

    Serve the ice cream, top with the almond croquant, decorate with lemon balm.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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