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Apricot Almond Cream

Western.Chefs's picture
This elegant Apricot Almond Cream dessert is made with apricot-flavor gelatin, vanilla ice cream and almond. Serve warm with or without a topping of heavy cream. In occasions where you are desperate to serve some unique dessert, the easy preparation of Apricot Almond Cream can be a breather! So follow the instructions, roll up your sleeves and serve this supper yummy Apricot Almond Cream.
  Apricot 3 Ounce (1 Package)
  Boiling water 1 Cup (16 tbs)
  Ice cubes 2 Cup (32 tbs)
  Vanilla ice cream 1 Pint, cut in to chunks
  Almond extract 3⁄4 Teaspoon

1. In medium-sized bowl, stir gelatin and boiling water until gelatin dissolves. Add ice cubes, stirring, until gelatin begins to thicken, about 4 minutes. Discard any undissolved ice.
2. In blender at medium speed, blend gelatin mixture with ice cream and almond extract about 30 seconds, just until mixed. Spoon apricot cream into 6 dessert glasses. Refrigerate about 30 minutes or until set.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1044 Calories from Fat 478

% Daily Value*

Total Fat 53 g81.7%

Saturated Fat 32.6 g163.1%

Trans Fat 0 g

Cholesterol 211.2 mg70.4%

Sodium 397.1 mg16.5%

Total Carbohydrates 123 g41.1%

Dietary Fiber 5.1 g20.2%

Sugars 110.1 g

Protein 18 g36%

Vitamin A 73.2% Vitamin C 19%

Calcium 63.3% Iron 4.2%

*Based on a 2000 Calorie diet

Apricot Almond Cream Recipe