It’s easy to forget just how simple it can be to make ice cream. This fresh fig ice cream is literally easier to assemble than my average smoothie. Made with coconut milk, sweetened with honey, and complemented by a little rosemary, it’s rich, cool, and a little exotic.
I came up with this recipe in August for Jeff’s birthday. He has recently discovered that he has a dairy allergy (in addition to some others), so I wanted to make him something special– it’s hard sometimes to find a dessert here without dairy, gluten, corn, and nuts! I baked him a Sicilian olive oil cake with lemon and oranges (a modified version of this one), and glazed some sprigs of rosemary and served it along with this fresh fig ice cream. It was so delicious!
The cake takes a little more work, but the fig ice cream is just so quick and simple. You should definitely try it.
Fresh Fig Ice Cream Made with Coconut Milk, Honey and Rosemary
This fresh fig ice cream is so easy to make– just about five minutes of prep time before popping it into your ice cream maker. The flavor is fresh, creamy, and exotic.
- Prep Time: 5
- Cook Time: 20
- Total Time: 25
- Yield: 4 servings 1x
- Category: dessert
- Cuisine: mediterranean
- 1 (13.5 oz) can full-fat coconut milk
- 2 cups chopped fresh figs, more of garnish (optional)
- 1/4 cup honey
- 1 teaspoon chopped fresh rosemary
- Combine coconut milk, figs, and honey in blender, and blend until smooth. Taste the batter and see if it’s sweet enough, and adjust if needed. You want it a little sweeter than you like, since the sweetness doesn’t come through as much once frozen.
- Add chopped rosemary.
- Pour into ice cream maker to churn.
- Serve with quartered fresh figs, optional.
Keywords: figs, ice cream, dessert, mediterranean, honey, rosemary, coconut milk
I am always surprised by how many people have never tried fresh figs before. My aunt in Southern California has a little fig tree in her yard, and I grew up picking from that tree. Fresh figs are so different from the dried version and well worth searching out! The ones I used in this batch of ice cream are darker (not sure the variety) and look beautiful sliced up and served with the ice cream. But I have made it with green figs as well, and those are just as delicious!
If you love making your own unique ice creams, then here are some more recipes:
Saffron and Rose Persian Love Ice Cream
Vanilla Bean Ice Cream and How to Make Affogato
Simple Black Cherry Créme Frâiche Ice Cream
Here are some more recipes from some friends for using fresh figs:
Fresh Fig Tart with an Almond Crust from Nourished Kitchen
Fig Avocado Salsa from Small Footprint Family
Raw Raspberry Fig Chia Seed Jam from Strength & Sunshine
P.S. How old were you when you had your first fresh fig? And if you have fresh figs available in your area, what do you like to do with them? I am always so curious about these kinds of things!