This fig ice cream is the perfect way to savor the taste of late summer. The natural sweetness of ripe figs, combined with the richness of cream and a hint of honey, makes this ice cream a truly indulgent treat. Whether you use an ice cream maker or freeze it without one, the result is a smooth, flavorful dessert that’s perfect for sharing—or savoring all by yourself.
Fig Ice Cream Recipe
8
servings15
minutes10
minutes220
kcal4
hoursKeep the screen of your device on
Ingredients
180 g 1 cup Figs
100 g 1/2 cup Granulated sugar
480 ml 2 cup Heavy cream
240 ml 1 cup Whole milk
2 tablespoons 2 tablespoons Honey
1 teaspoon 1 teaspoon Vanilla extract
1 tablespoon 1 tablespoon Lemon juice
1/4 teaspoon 1/4 teaspoon Salt
Equipment
Saucepan- Blender or Food Processor
- Mixing bowls
- Ice Cream Maker (optional)
- Freezer-safe container with lid
Directions
- Place the chopped figs and sugar in a medium saucepan over medium heat.
- Cook, stirring occasionally, until the figs soften and the sugar dissolves, about 10 minutes.
- Remove from heat and allow the mixture to cool slightly.
- Blend the fig mixture until smooth using a blender or food processor.
- In a large mixing bowl, combine the fig puree, heavy cream, whole milk, honey, vanilla extract, lemon juice, and salt.
- Stir until all ingredients are well mixed.
- Cover the mixture and chill it in the refrigerator for at least 2 hours or until completely cold.
- With Ice Cream Maker: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes.
- Without Ice Cream Maker (No-Churn Method): Pour the mixture into a freezer-safe container and place it in the freezer. Stir the mixture every 30 minutes for the first 2 hours to break up ice crystals, then let it freeze completely.
- Once the ice cream has thickened and reached a creamy consistency, transfer it to a freezer-safe container with a lid.
- Freeze for an additional 2-4 hours or until firm.
- Scoop into bowls or cones and enjoy your homemade fig ice cream!
Notes
- Add a tablespoon of balsamic vinegar to the fig puree for a tangy twist, or mix in chopped nuts like pistachios for added texture.
Can I use dried figs instead of fresh figs?
Yes, you can use dried figs if fresh ones are not available. Rehydrate the dried figs by soaking them in warm water for about 20-30 minutes until they soften, then proceed with the recipe as instructed.
