Easy Apricot Sorbet (No-Churn!)

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Bowl with scoops of vegan apricot sorbet topped with candied pistachios

Once upon a time, in the dark streets of San Francisco, a life-changing ice cream cone was enjoyed thanks to Garden Creamery. This apricot sorbet is inspired by that fateful night, and the result is the perfect way to use up an abundance of ripe summer apricots. It’s tart, subtly sweet, and SO refreshing! 

Just 4 ingredients and simple methods (no ice cream maker) required. It’s sorbet time!

Chopped frozen apricots, agave, lemon zest, and coconut cream

This no-churn sorbet relies on one of our go-to kitchen sidekicks, the food processor, instead of using an ice cream maker.

Food processor with bits of frozen apricot with agave, coconut cream, and lemon zest

To the food processor, we add chopped frozen apricots along with coconut cream for dairy-free richness, agave nectar for a neutral-flavored sweetener that lets the apricot shine, and lemon zest for brightness.

Creamy apricot sorbet in a food processor

Turn on the food processor, and once your sorbet is smooth and creamy, it’s ready to enjoy! While the texture is best right after blending, it can also be frozen and snagged from the freezer at the first sign of an apricot sorbet craving.

Loaf pan with scoops of apricot sorbet

We hope you LOVE this apricot sorbet! It’s:

& Made with simple methods!

It’s the ultimate dessert for apricot lovers, after a trip to the orchard, or when craving something a little different. Enjoy it on a cone or in a bowl topped with candied pistachios for a sweet, crunchy garnish!

More Refreshing Fruit Sorbets

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Bowl of apricot sorbet topped with candied pistachios

Easy Apricot Sorbet (No-Churn!)

Creamy, tart, subtly sweet apricot sorbet made without an ice cream maker. The ultimate EASY, refreshing summer dessert with just 4 ingredients!
Author Minimalist Baker
Overhead shot of scoops of vegan apricot sorbet topped with candied pistachios
5 from 2 votes
Prep Time 6 hours 15 minutes
Total Time 6 hours 15 minutes
Servings 4 (Servings)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 2 Weeks
Does it keep? Store in freezer.



  • 4 cups chopped frozen apricots*, cut into ~1-2 inch pieces (ripe, not firm // 15-20 fresh apricots yield ~4 cups or 560 g chopped)
  • 1/3-1/2 cup coconut cream (we used Native Forest)
  • 1/4 cup agave nectar*
  • 1/2 tsp lemon zest


  • At least 6 hours before you wish to enjoy your sorbet, cut and freeze your apricots. We like to place the cut pieces on a parchment-lined baking sheet or plate before freezing to prevent them from clumping together.
  • If you want to enjoy your sorbet with the candied pistachio topping, prepare it before you start your sorbet.
  • When you’re ready to enjoy your sorbet, place the frozen apricots in a food processor and pulse until you achieve small shreds. Scrape down the sides and add the coconut cream (starting with the lesser amount), agave, and lemon zest. Mix again until the food processor begins to run smoothly, scraping down the sides as needed. Once the mixture is mostly smooth, leave the processor on for at least 1 minute to achieve the creamiest consistency possible! Taste and adjust, adding more coconut cream for creaminess or to help blend, or more agave for sweetness.
  • Top with optional chopped candied pistachios and enjoy immediately! Alternatively, for a firmer sorbet, transfer to a sealed container and place in the freezer for 2-3 hours, or until ready to serve. If freezing for more than a few hours, remove and thaw for about 10-15 minutes for easy scooping. Leftovers keep in the freezer for up to 2 weeks.



*Agave nectar has a neutral taste, adding sweetness while letting the flavor of the apricots shine. You could use other liquid sweeteners like maple syrup or honey, but the flavor will be different and not as “apricotty.”
*Inspired by the Apricot Li Hing Lemon Peel ice cream at Garden Creamery in San Francisco, CA.
*Nutrition information is a rough estimate calculated with the lesser amount of coconut cream and without the optional candied pistachios.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 162 Carbohydrates: 32.1 g Protein: 2.3 g Fat: 3.6 g Saturated Fat: 2.9 g Polyunsaturated Fat: 0.1 g Monounsaturated Fat: 0.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 5 mg Potassium: 408 mg Fiber: 2.9 g Sugar: 27.2 g Vitamin A: 454 IU Vitamin C: 18 mg Calcium: 18 mg Iron: 0.6 mg

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  1. Lauren says

    So easy and so delicious!! I have a surplus of apricots from my tree and needed something else to make with them besides jam and crumbles. This was easy, healthy, and amazingly creamy like ice cream!! I added a tiny pinch of salt and 1/2 tsp vanilla extract to really take it over the top. A new summer staple in our household.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you made the recipe and enjoyed it, Lauren! Your additions sound lovely. Thanks so much for sharing! xo

  2. Lisa says

    Wow. This was super easy and so good. I didn’t have agave so I used a little honey instead. I could see why agave would be preferred. I did taste the honey, but the apricot still shined through. Yum!

  3. sherry says

    what a splendid idea. I like to make mine with frozen raspberries or strawberries but this sounds fab.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jacy, we haven’t, but we aren’t sure it would work. Possibly if you rehydrated then froze them, but we think the texture would be too different!

  4. Carrie says

    Hi there! I have an abundance of peaches – do you think I could substitute the apricot for this?
    Also, I’m not the biggest fan of coconut. Would you recommend any other options?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carrie, We think peaches could work! You could try another dairy-free milk (almond would be our recommendation) instead of coconut. It won’t be as creamy, but still delicious. Let us know if you try it!