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.
Do I need an ice cream maker to make this recipe?
No, an ice cream maker is not required. You can use the no-churn method by freezing the mixture in a container and stirring it every 30 minutes for the first 2 hours to break up ice crystals.
How long does the fig ice cream last in the freezer?
Homemade fig ice cream can last up to 2 weeks in the freezer if stored in an airtight container. However, for the best texture and flavor, it’s recommended to consume it within the first week.
Can I add other flavors or mix-ins to the fig ice cream?
Absolutely! You can customize the ice cream by adding a tablespoon of balsamic vinegar to the fig puree for a tangy twist or mixing in chopped nuts like pistachios or almonds for added texture.
How can I prevent the ice cream from becoming too hard in the freezer?
To keep your ice cream creamy and scoopable, add a small amount of alcohol, like a tablespoon of vodka or rum, to the mixture before freezing. This lowers the freezing point and helps maintain a softer texture.
What can I serve with fig ice cream?
Fig ice cream pairs beautifully with a drizzle of honey, a sprinkle of cinnamon, or even a side of fresh berries. It also complements desserts like warm apple pie or a slice of rich chocolate cake.
Can I use honey instead of sugar in this recipe?
You can use honey as a substitute for sugar in the fig mixture, but keep in mind that honey is sweeter than sugar, so you might want to use a bit less. It will also add a slightly different flavor to the ice cream.
