Apricot ice-cream and cava dessert

Healthy apricot ice-cream and cava for a celebration! :)

Celebration cakes, Special everyday cakes and treats

Let’s celebrate the 14th of July French Independence Day with this delicious dessert based on a Spanish classic.  You can make it a French classic by using champagne, or Italian with prosecco!  Anyway, have you heard of Lemon sorbet and cava, commonly served at Spanish wedding celebrations?  Well, this is my healthy apricot ice-cream and cava version!  The ice-cream is made with apricots, coconut cream and honey and the cava, along with similar sparkling wines, might actually be good for you too!  Hurray!  Let’s celebrate that with this fun, bubbly and delicious dessert.  Santé!  🙂

Apricot ice-cream and cava dessert

Apricot ice-cream and cava dessert

I was inspired to make apricot ice-cream by Betty the Baking Princess’s apricot sorbet recipe.  Her sorbet looks beautiful!  But I’m trying to reduce my sugar intake (yes my friends, too much cake testing!) so I had to think lateral.  I surfed the internet and found the wonderful Giggling Golden Day’s dairy/egg/sugar free apricot ice cream recipe.  I followed the recipe but added less honey and instead of vanilla used orange blossom water, which added a lovely subtle floral and citric touch.  The flavour of the apricots really shines through.  Strangely enough no coconut flavour is discerned and the texture is quite sorbet-like.


Timing:  make the apricot ice-cream at least 4 hours or the day before.  Put your bottle of bubbly in the fridge in advance to chill well.

Healthy apricot ice-cream

Healthy apricot ice-cream

Healthy apricot ice-cream

  • 8-10 ripe apricots – 500g once the stones are removed
  • 240g/1 cup coconut cream (canned)
  • 3 scant tablespoons/75g honey (or maple syrup) or more, to taste
  • half teaspoon orange blossom water, optional.  Alternatives: rosewater to taste or 1 tsp pure vanilla extract


  1. Wash, dry, stone and quarter the apricots then place in a single layer on a baking tray lined with greaseproof paper.  Keep in the freezer for at least 6 hours or overnight. Apricots
  2. Place the apricots and remaining ingredients in your food processor and process for 1 minute.  Stir to check for apricot pieces and process another minute.  The mixture should be smooth and creamy.Apricots in processor
  3. Pour the ice-cream in airtight tupperware to freeze for at least 4 hours or overnight before eating.Apricot ice-cream

Assembling your dessert

Get your very chilled cava, ice-cream, some glasses and your friends, family or guests – all ready to celebrate!  Have some spoons on hand too because this is the kind of dessert you’ll be stirring, eating and drinking.

Place a scoop or two of ice-cream in a glass.  Pour in some cava, to taste.  Stir and wait a little while before eating and drinking.

Apricot ice-cream and cava


Apricot ice-cream and cava

Top up if you’d like a little more!Apricot ice-cream and cava

So cheers everyone!  Sorry, I know this recipe’s a bit late for any July 14th celebrations today.  Though all you need is some ice-cream or sorbet and sparkling wine!  And tada!

Apricot ice-cream and cava dessert

Apricot ice-cream and cava dessert

So farewell sweet reader and happy celebrating July 14th Bastille Day or any time of the year and any event!  There’s always something to celebrate! 🙂 x

Posted by

Baking on Sundays with my French mum was a lovely part of my childhood. Later I experimented with baking books or internet recipes and did the pâtisserie course at Le Cordon Bleu Paris. Still trying out new recipes and inventing cakes with influences from all around the world, including some healthier ones. Yes, love cakes!!! Hope you'll love them too and have fun baking. :)

15 thoughts on “Healthy apricot ice-cream and cava for a celebration! :)”

  1. Pingback: Week (23) of cakes and celebration! And could you be a food historian? | lili's cakes

    • Yes, I’ve enjoyed eating them in the heat! 🙂 Thanks again for your lovely comments and for hosting, Stuart!


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