Don’t have an ice cream maker? Don’t fret. This Dairy Free Caramelized Fig Ice Cream is as rich and creamy as the real thing and only requires five ingredients. No special tools needed.
It seems to be ice cream week here on Young, Broke and Hungry. With only a few more weeks of summer left, I want to soak in all the goodness this season has to offer, like fresh fruit, tomatoes, flip flops and yes, ice cream. My post on Tuesday named the Top 5 Non-Dairy Ice Cream Flavors that you can buy at the store but making your own is actually incredibly easy!
A can of chilled coconut cream creates the base of this Dairy-Free Caramelized Fig Ice Cream. All you have to do is whip the cream into creamy peaks and then fold in whatever you’re heart desires. For this recipe, I chose figs caramelized in ghee and coconut sugar.
I think I’ve bought out my local grocery’s store fig supply. To say I’m obsessed would be an understatement. They’re so incredibly sweet and fragrant. I’ve thrown them into smoothies and salads – two perfectly healthy choices. My favorite way to use them though is in this ice cream. Caramelizing the figs in a bath of ghee and coconut sugar spiced with orange zest and balsamic vinegar transforms the fruit into a rich gooey jam. It’s pure magic when swirled through whipped coconut cream.
You can freeze the Dairy-Free Caramelized Fig Ice Cream for 2 hours for a mousse like texture or overnight, in which you should let it soften on the counter for 30 minutes. Serve this dreamy concoction with a drizzle of raw honey. Can you say yum? Enjoy!
If you decide to take a chance on this Dairy-Free Caramelized Fig Ice Cream, don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- 2 tablespoons ghee
- 2 tablespoons coconut sugar
- 2 cups chopped figs
- ½ teaspoon orange zest
- ¼ teaspoon balsamic vinegar
- A pinch of salt
- 1 14 ounce can coconut cream, chilled overnight in the fridge
- 1 teaspoon vanilla
- In a saucepan over medium heat, melt ghee and coconut sugar together. Add in chopped figs. With the back of a fork, smash figs into a paste. Stir in orange zest, balsamic vinegar, and salt. Let cook for about 8 minutes. Transfer to a bowl and let cool.
- Without tipping the can, scoop out coconut cream and place into a bowl along with the vanilla extract.
- Using a mixer, whip until creamy and smooth.
- Transfer to a parchment-lined freezer safe container. Spread fig mixture over top and gently fold into coconut cream. Cover with plastic wrap, then freeze for about 2 hours for a mousse like constancy.