Scald the apricots with boiling water, rinse with cold water and peel the skin. Halve and stone the fruit. (Let canned fruits drip off.).
Finely puree the apricots, lemon juice and aperol in a tall mixing bowl with a hand blender. Season to taste with icing sugar. (For canned fruits use less sugar).
Place ice moulds in the stand. Spread the apricot mixture into the ice cream moulds, leaving about 1/2 cm of edge free. Close the ice cream moulds with the lids and put the sticks through. Freeze for at least 4 hours.