Apricot, carrot and vanilla yogurt ice cream - no ice cream maker needed

A creamy summer dessert where the carrot softens the apricot and where the yogurt serves as cream - no special equipment, just a blender and the freezer.

The principle

The natural fiber of carrots and apricots gives the preparation a creamy texture once frozen - without the need for an ice cream maker or churning. It's a dessert that plays on freshness, color (a bright orange, barely solar) and simplicity. Vegetarian, egg-free, can be made in a vegan version with a plant-based yogurt.

For 4 glasses

• 400 g of ripe apricots, pitted
• 200 g of carrots, peeled and cut into pieces
• 300 g of full-fat Greek yogurt (or firm plant-based yogurt, such as coconut or soy)
• 2 tbsp of honey (or maple syrup for a vegan version)
• 1 tsp of vanilla extract (or the seeds of half a pod)
• The juice of a half lemon

The gesture

1. Cook the carrots briefly steamed or in a little water, 8 to 10 minutes - just tender. Let them cool completely.
2. Blend very finely carrots, raw apricots, honey, vanilla and lemon juice until you get a smooth puree. A raw carrot would leave a gritty residue: that's why we pre-cook it.
3. Add the yogurt and mix with a spatula, without overworking the preparation, to keep an airy texture.
4. Pour into a flat container (a cake mold will do), cover, and put in the freezer.
5. Stir with a fork every 30 minutes for the first two hours - this is the gesture that replaces the ice cream maker and prevents the formation of large crystals. After 3 to 4 hours, the ice is ready.

Serving tip

Take the ice out 5 to 10 minutes before serving, so it regains its creaminess. A drizzle of fruity olive oil on top, a few pieces of unsalted pistachio, a few fresh mint leaves - and it's a summer dessert that doesn't weigh a thing.

Why it works

The ripe apricot brings the fragrance and natural sugar. The carrot, often forgotten in desserts, softens the acidity and enriches the texture. Greek yogurt, denser than a classic yogurt, gives creaminess without going through cream. The result: a light dessert, standing on the sole flavor of the fruits - flexitarian, gourmet, without dogma.

Storage

The ice cream keeps for about a week in the freezer; after this time, the texture loses its softness and becomes harder - it remains edible, but a little less pleasant. Best, as often with summer fruits, when you make it just before, with ripe apricots bought that morning at the market.