Roasted Fig and White Chocolate Ice Cream is the perfect way to start using up the last of your summer fruit (like all of those figs you greedily shoved in the fridge). The irresistible combo of figs and white chocolate is subtly sweet, creamy and delicious.
You thought I’d throw some pumpkin at you now that summer is “over”, right? Wrong! As long as it’s still 100 degrees outside, it’s still summer to me.
Summer = ice cream
When I was in Seattle, I nabbed a TON of figs off of the fig tree in the yard, brought them home and froze them.
No surprise, then, that I’d roll out some fig ice cream for you.
No cream though. No thanks.
But, we can’t just have fig, let’s do roasted fig. Annnnnnddddd white chocolate chunks. Done.
Side story. Last night we went to a family wedding. I had the first sugar I’ve had in 2 weeks because they had gluten-free lemon cupcakes (sugar detox was my friend up until last night…) AND our family is full of Persian dancing machines that seem to channel Elaine. Good stuff.
Hope you enjoyed your Labor Day!
Now, eat ice cream.
- 1 can of coconut milk
- 2 Tbs. plain yogurt, preferably full-fat*
- 5 Tbs. coconut sugar
- 3 large figs or ¾ cup
- pinch of Kosher salt
- 1/3 cup chopped white chocolate
- PREP: have the bucket to your ice cream maker in the freezer for at least 6 hours before making your ice cream.
- Roast your figs: In a 415 degree F oven, roast your figs on a baking sheet until just “melty” but not until they turn brown (20 min). Let cool on a wire rack on the counter.
- In a blender, combine the coconut milk, yogurt and coconut sugar. Blend until well combined. Add your figs and Kosher salt and pulse a few times until the figs are broken up but not completely blended in.
- Set up your ice cream maker and turn it on. Pour in your ice cream base. Churn for 15-20 minutes (or according to your maker’s instructions). As it is looking ready (like a Wendy’s frosty…soft-serve), add in your chopped white chocolate and let it mix in just for a minute.
- Put your soft-serve into freezable ice cream containers or a plastic wrap-lined baking sheet. Make sure the lids are on tight (or that its wrapped really well), and place in the freezer for at least 2 hours.
- Let it soften (or be way too eager and microwave it for 20 seconds), scoop, serve, enjoy!
- *I used coconut Noosa Yoghurt because I didn't have any plain, but I think it was the best decision ever. This added a slight coconut flavor to my fig ice cream, and those two flavors compliment each other so nicely.