Serves: 9
Total Calories: 151
Place apricot nectar, apricot preserves and almond extract in a blender container. Cover and blend until smooth, scraping down sides of container as needed. Add 1 cup of the ice cream. Cover and blend until smooth. Repeat with remaining ice cream.
Serve in small stemmed glasses or transfer to a 6-cup glass pitcher, cover and chill in coldest part of refrigerator up to 45 minutes. Stir before serving.
This Apricot Velvet recipe is from the Non-Alcoholic Holiday Drinks Cookbook. Download this Cookbook today.
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