This Fresh Fig Ice Cream Recipe is simple, delicious and a great way to use up extra ripe figs!
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Homemade Ice Cream Recipe
This dessert brings together two of my greatest food loves: Figs & Ice Cream! One more recipe to add to my fig repertoire. Along with Honey Roasted Figs, Fig Upside Down Cake and Fig-Walnut Energy Bites.
If you are lucky enough to have a fig tree {I’m Jealous}, this is a great way to use up an abundance of figs. When figs get a little too ripe they are very unappetizing on the outside, the skins get wrinkly and tough. This is the perfect way to use up those over ripe figs because you only need the inside of the figs.
This ice cream may not be winning any beauty contests but it tastes amazing! The crunch from the fig seeds is a fantastic contrast to the creamy texture of the ice cream. I kept the ingredients simple so that the figs are the shining star!
Take those shriveled figs, slice them in half and scoop out the deliciousness. The inside is the best part anyways. I love the jelly like texture with the crunchy little seeds that have a similar texture to poppy seeds.
Fresh Fig Ice Cream
This Fresh Fig Ice Cream Recipe is simple, delicious and a great way to use up extra ripe figs!
Ingredients
- 1/4 Cup Ultrafine Sugar
- 1 Tb Vanilla Paste*
- 1 Cup Heavy Cream
- 1 Cup Whole Milk
- 1 Cup Fig Pulp, about 15 figs
Instructions
- Slice the figs in half and scoop out the insides with a spoon.
- Mix all ingredients together and chill in the refrigerator. (if necessary)
- Place your desired ice cream container into the freezer. I use a loaf pan.
- Churn the mixture in an ice cream maker according to the manufacturer's instructions.
- Once the mixture is frozen and creamy, transfer to the cold ice cream container.
- Cover and freeze for at least 2-3 hours before serving.
Notes
I use Nielsen-Massey Vanilla Paste.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 239Total Fat 12gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 37mgSodium 23mgCarbohydrates 32gFiber 4gSugar 29gProtein 3g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
I use a Hamilton Beach 1.5 Qt Ice Cream Maker . . . And I Love It!!!
Check Out These Ice Cream Creations:
Lemon Poppy Seed Ice Cream
Honey Ricotta Ice Cream
Cherry Ricotta Ice Cream
Egg Nog Ice Cream
I’ve only tried figs once and that was a long time ago. But seeing this glorious ice cream, makes me realize I’m missing out on something yummy!
Do It! Do It Now! Thanks for stopping by, Tanya 🙂
Hi Nicole
Thanks for this recipe, don’t you need eggs or egg york for this?
Please advise
cheers
Mohideen
Nope, no eggs necessary. Enjoy!
Hi Nicole ! I must say this is the easiest and best recipe for fresh fig ice crean recipe. Thank you for sharing this. Can I use cardomom powder in it for more flavour ? TIA
You are welcome! And yes, add as much flavor as you prefer. Cardamom sounds like a great addition!
hi nicole when u say ultrafine sugar do u mean icing sugar? or castor sugar ? or regular white granulated sugar which is powdered fine?great receipe!! cant wait to try it!
Ultra fine sugar is not powdered, it is just a bit more fine than regular white sugar. The ultra fine sugar dissolves a bit easier but regular sugar can be used if you prefer. Enjoy 🙂
What can you use as a substitute for vanilla paste
You can use vanilla extract.
Made this using fresh figs from my tree and a doubled recipe fit my 2-qt ice cream maker perfectly (resulting in 4 pint containers). It was delicious and not overly sweet. I made an oatmeal crumble that was layered between scoops in my serving dish. Got rave compliments! (Note I did use vanilla extract instead of paste)
Oh my goodness, that sounds amazing!
Ours ended up bitter. Any idea why? Perhaps the milk was on the older side?
Is there a great ice cream drizzle to pair with the fig ice cream that I could make? I tried to make a honey scotch drizzle and it’s ok.
Can you use honey instead of the sugar?