Fig ice cream made with fresh figs cooked into a thick jam and swirled through a smooth dairy-free ice cream base.
Fig Ice Cream (Dairy-Free Recipe)
Fig ice cream is a simple way to make the most of fresh figs when they’re at their peak. In this version, ripe figs are slowly cooked down into a thick, jam-like mixture, then swirled through a smooth dairy-free ice cream. The result is a frozen dessert with concentrated fig flavor in every bite.
(Recipe and photos by Beth. Post by Sylvie Shirazi.)
Why You’ll Love This Fig Ice Cream Recipe
- Made with fresh figs cooked down into a thick fig jam for deep flavor
- Swirled into a smooth dairy-free ice cream base for layered flavor in every bite
- Coconut and almond milk base creates a smooth texture without dairy
- Toasted pistachios add crunch and contrast
- A great way to use ripe seasonal figs
Ingredients You’ll Need for Fig Ice Cream
Ice Cream Base
- Full-fat coconut milk – creates a smooth, creamy dairy-free base and carries the fig flavor
- Almond milk (or oat/cashew milk) – lightens the base so the fig flavor stays front and center
- Soft pitted dates – naturally sweeten the base and help create a smooth texture with subtle caramel notes
- Vanilla extract – rounds out the flavor and enhances the natural sweetness of the figs
Fig Jam Swirl
- Ripe Brown Turkey or Black Mission figs – break down into a thick, jam-like swirl when cooked and give the ice cream its signature flavor
- Coconut sugar – adds gentle caramel depth that pairs well with figs
- Coconut oil or butter – helps the figs cook down into a soft, spoonable jam texture
- Lemon juice – balances sweetness and brightens the fig flavor
- Water – helps the figs cook evenly before reducing into jam
- Sea salt – sharpens and rounds out the flavor
For Serving (Optional)
- Toasted pistachios – add crunch and a slightly savory contrast to the sweet fig swirl
How to Make Fig Ice Cream
1. Make the Fig Jam Swirl
Heat the coconut oil in a saucepan over medium heat. Stir in the coconut sugar and water until dissolved.
Add the halved figs and lemon juice. Cook, stirring frequently, until the figs break down into a thick, jam-like mixture. This takes about 25 to 30 minutes.
Stir in the salt and set aside to cool completely.
2. Make the Ice Cream Base
Blend the coconut milk and dates until completely smooth.
Add the almond milk and vanilla extract and blend again until fully combined.
Chill the mixture until very cold. This helps create a smoother texture when churned.
3. Churn and Swirl
Churn the chilled base in an ice cream maker according to manufacturer instructions.
Once the ice cream thickens, spoon in the cooled fig jam and briefly churn or fold to create visible swirls.
Add toasted pistachios near the end of churning if using.
Transfer to a freezer-safe container and freeze until firm enough to scoop.
Tips for the Best Fig Ice Cream
- Use very ripe figs for the best flavor and a smoother jam texture.
- Cook the figs long enough so most of the liquid evaporates. This helps concentrate flavor and prevents excess water from affecting the final texture.
- Make sure both the fig mixture and ice cream base are fully chilled before churning. This improves the consistency and helps the ice cream freeze more evenly.
- If the ice cream becomes too firm after freezing, let it sit at room temperature for several minutes before scooping so it softens properly.
Variations
- For extra texture, reserve some chopped pistachios and sprinkle them over the top just before serving.
- You can also add a drizzle of honey when serving for a slightly floral finish that pairs well with figs.
How to Store Fig Ice Cream
Store in an airtight container in the freezer. Press parchment paper directly against the surface to help reduce ice crystals.
Fig Ice Cream FAQ
Why does homemade fig ice cream freeze so hard?
Homemade ice cream freezes more firmly than store-bought versions because it doesn’t contain stabilizers or commercial softening agents. Let it sit at room temperature for several minutes before scooping for the best texture.
Can I make the ice cream base sweeter?
Yes. The sweetness depends heavily on how ripe your figs are. If your figs are less sweet, you can add more dates or a drizzle of maple syrup to the base before churning.
What kind of figs work best for fig ice cream?
Very ripe Brown Turkey or Black Mission figs work best because they break down easily when cooked and create a smooth, flavorful jam swirl.
Why cook the figs before adding them to the ice cream?
Cooking the figs concentrates their flavor and reduces excess moisture. This helps create a thicker jam swirl and improves the final texture of the ice cream.
Wrap Up
This is the kind of dessert that really shines when figs are at their peak. If you have ripe figs on hand, it’s an easy way to turn them into something worth making while the season lasts.
For more homemade frozen recipe ideas, explore these healthy frozen desserts, including dairy-free ice cream, sorbet, and creamy frozen yogurt recipes made with real ingredients.
More Ice Cream Treats:
Fig Ice Cream (Dairy-Free)
A homemade fig ice cream made with fresh figs cooked into a jam and swirled through a creamy coconut base. Easy, fruity, and perfect for fig season.
Ingredients
- 1 can organic full fat coconut milk
- ½ cup (about 8) soft pitted dates (or other sweetener)
- 1 ½ cups almond milk (or other non-dairy milk)
- 1 tablespoon vanilla extract
- ½ cup coconut sugar
- 3 tbsp coconut oil or butter
- 1 lb ripe Brown Turkey or Black Mission Figs
- 1 lemon, juiced
- ¼ cup water
- pinch sea salt
- 1 cup toasted pistachios, roughly chopped
Instructions
For the caramelized figs:
- Melt coconut oil over medium heat in a saucepan. Add coconut sugar and water, stir to dissolve. Halve all of the figs and toss in the saucepan with lemon juice. Cook over medium heat, stirring frequently, until you have a fairly chunky, jam-like mixture. This should take about 25-30 minutes, or so. Add salt, give it a stir, set aside and let cool completely.
Ice cream:
- Put the coconut milk and dates in a blender and puree until smooth. Add the almond milk (or other non-dairy milk), vanilla extract and thickener (if using). Puree until smooth. Refrigerate for about an hour or so, until cold.
- Using an ice cream machine, pour the ice cream base into the frozen basin and process according to manufacturer instructions, i.e., let spin and thicken for 20 minutes. Then add in the fig jam mixture and the toasted pistachios. Continue to process for around 10 minutes. Pour the semi-frozen mixture into a pyrex dish or glass tupperware. Freeze for at least two hours before serving.
Notes
Gluten-Free, Grain-Free, Dairy-Free, Paleo, Vegan
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 335Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 52mgSodium: 129mgCarbohydrates: 17gFiber: 2gSugar: 13gProtein: 17g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Keliy says
I have used your recipe to make a dairy version and OMG this is now my favorite ice cream! Although the fig jam was so yummy on its own that it nearly disappeared before making it into the ice cream! Thank you for sharing!
Sophie | The Green Life says
Oh my god this ice cream looks out of this world!! I can't get enough of figs these days!
Deborah @ The Harvest Kitchen says
Congratulations on the birth of your baby girl!!! Very exciting!! As for this fig ice cream.....it looks and sounds incredible!!! Great recipe!!
Maria | Pink Patisserie says
Congratulations Sylvie on your daughter! How wonderful! What an absolutely gorgeous recipe. One can never, ever have enough figs..Love this!
Kelly says
Beth, this recipe looks AMAZING! I can't wait to make it. Your photos are gorgeous! Thanks for sharing such a delicious recipe with us while Sylvie is enjoying time with her precious little one and family! Blessings to you both, Kelly
Maureen says
This looks divine! Just wondering how much gelatin you used? There isn't an amount listed on the recipe.
Thanks,
Maureen
Beth @ Tasty Yummies says
Maureen, if you click through to the tutorial post I recommend you dissolve 1 tablespoon in 1/4 cup boiling water and add to the blender just before processing, there is also a recommendation for guar gum, if you prefer that.
Hope that helps.
Thanks
Beth
Rosa says
Wonderful ice cream. Divine and refined.
Cheers,
Rosa
June @ How to Philosophize with Cake says
Wow that sounds amazing! I'm sure that the caramelized figs work amazingly in here. Love that it is dairy free too 🙂