Apricot cream cheese ice cream with caramel sauce

For 6 pieces
  • 150 ml Apple juice
  • 100 g dried soft apricots
  • 200 g Whipped cream
  • 1 fresh organic egg (size. M)
  • 60 g Sugar
  • 100 g double cream cheese
  • 1 EL lemon juice
  • 50 g soft caramel candies (e.g.' Sahne Muh-Muhs ')
  • Icing sugar
  • 6 silicone molds
45 minutes
Boil the juice for the ice cream. Soak the apricots in it for at least 1 hour. Finely puree the apricots and their juice with a hand blender.
Whip 150 g cream until stiff. Separate egg. Beat the egg yolks and 30 g sugar with the whisk of the mixer until light cream. Stir in the cream cheese and lemon juice. Beat the egg white until stiff, sprinkling in 30 g of sugar.
First fold the cream, then the egg whites into the cream cheese cream. Fill in silicone molds (approx. 100 ml) Drizzle with apricot puree and use a spoon to stir into the cream. Cover and freeze for at least 4 hours.
Roughly chop the candies for the sauce. Bring 50 g of cream to the boil and melt the candies in it while stirring, then simmer for about 1 minute and allow to cool.
Carefully remove the ice cream from the molds. Serve with sauce and dust with powdered sugar.
1 piece approx.:
  • 290 kcal
  • 4 g protein
  • 17 g fat
  • 27 g carbohydrates


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