A dreamy dairy-free caramelized fig ice cream to beat the heat.

If you’ve noticed that things have been a little quiet around here lately it’s because I’ve been off welcoming our baby girl into the world. She has already brought so much joy into our lives and I’ll be taking some time off to get to know her and adjust to life with a newborn, but I have some super talented guest posters stopping in over the next couple of weeks that you are going to love. First up is Beth from Tasty Yummies with her dreamy Caramelized Fig Ice Cream …

I am absolutely elated to be here on Gourmande in the Kitchen, sharing a seasonally-inspired recipe that I am over-the-moon excited about, while Sylvie is off taking time with her greatest creation yet, a beautiful, baby girl! I’d also be lying if I didn’t say that I am also slightly intimidated to be here in this beautiful space. Sylvie’s incredible, tantalizing recipes not only always leave me drooling on my keyboard, but her gorgeous, vibrant photography is second-to-none. She is a true artist, in all of her creations. (New, sweet, baby girl, included.) No pressure.

With the summer heat beating me up lately, I am constantly finding myself dreaming of ice cream and popsicles. I can’t get enough of them. More specifically frozen treats that celebrate the best of what’s in-season. With a yard full of many fruit trees, grape vines and an avocado tree, just to name a few, there is no shortage of inspiration right under my nose, at all times. Our fig tree is the crowning glory of our yard, standing somewhere around 20 feet, this tree is no joke. It produces figs like it’s its job. Well, I guess that technically, it is its job.

This time of year, as the figs begin to ripen on the many branches extending into my yard, I find myself day-dreaming of new ways to use them, many times I end up in the rabbit hole of Pinterest looking at fig-related recipes and I just keep making whatever I can with figs. I have an unending list of fig recipes on Tasty Yummies (you can actually check it out here in my most recent fig recipe). Besides that, I also bring them to anyone who will eat them and encourage nearly every stranger on the street to come by and pick some. There are just too many figs.

I have been known to roast many-a-fig around here. It’s one of my favorite ways to enjoy their inherent sweetness and it also preserves them a bit longer. Plus, figs basically turn into an incredible jam as you cook them down. This all became the inspiration for this delicious caramelized fig ice cream. Coconut sugar caramelized figs that turn into an incredible, rich and chunky jam, perfect for swirling into homemade dairy-free ice cream. Add some toasted pistachios for color, crunch and taste and voila – summer perfection.

Caramelized Fig Ice Cream

Caramelized Fig Pistachio Dairy-free Ice Cream adapted from happyolks

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Ingredients

1 can organic full fat coconut milk
1/2 cup (about 8) soft pitted dates (or other sweetener)
1 1/2 cups homemade almond milk (or other non-dairy milk)
1 tablespoon vanilla extract
optional: thickener, see this post for thickener options (I used gelatin)
1/2 cup coconut sugar
3 tbsp coconut oil or butter
1 lb ripe Brown Turkey or Black Mission Figs
1 lemon, juiced
1/4 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

https://gourmandeinthekitchen.com/caramelized-fig-ice-cream/

gourmandeinthekitchen.com

Beth Manos Brickey is the face and force behind Tasty Yummies, a top lifestyle destination for readers with a wide range of dietary challenges who want to feel good, take control of their health and eat well. Bringing personal experience, knowledge, empathy and humor to the goal of living and eating well with intolerances and allergies, Beth is a firm believer in the power of foods that heal. An adventurer, an artist and a yoga instructor, Beth is the best kind of teacher, one who inspires you, and then shows you how.

You can also join Beth at her monthly community-centric yoga class and gluten-free potlucks, Yoga & Yummies, in Southern California or at one of her gluten-free retreats, with Wild Spirit Retreats. These gatherings combine the wonders of travel with the opportunity to refresh the spirit, blending movement, cooking, ritual and adventure.

Follow Beth of Tasty Yummies on Instagram, Pinterest and Facebook and check out her website full of healthy recipes