Fig Ice Cream

Fig Ice Cream

Say hello to the best and easiest fig ice cream recipe ever! This eggless ice cream is incredibly soft, creamy, and melts in your mouth. It is made with 6 simple ingredients and gets ready in under 15 minutes to set in the freezer. 

This fig ice cream is simple, it doesn’t require any custard base or any ice cream machine. I like to make freshly made ice cream which tastes incredibly delicious with minimal effort. 

Summer is incomplete without having an ice cream! Honestly, I can have ice cream any time of the day or in any season. For a couple of years, we have been trying to cut down on buying ice creams, and not have them frequently. It gets really hard not to have ice cream which is sitting in the freezer 🙂 

I saw so many ice cream posts recently and was craving for some so I thought of making a fig ice cream, which is one of my favorite flavors. To make this creamy ice cream, I have used dried figs, heavy cream, milk, condensed milk, vanilla extract, and some brown sugar.  

Eggless Fig Ice cream

Ingredients

  • Heavy cream
  • Whole milk
  • Sweetened condensed milk
  • Vanilla extract
  • Dried figs
  • Brown sugar

Fig Ice Cream Step By Step Recipe

Chill a large mixing bowl and whisk for about 1 hour in the refrigerator.  

In a small saucepan, boil whole milk, add brown sugar, and mix well. Remove from  heat, add chopped dried figs, combine them well, and set aside to cool down completely. 

Preparation

Pour heavy cream into the chilled bowl. Using a stand or hand mixer with the whisk attachments, whip the cream on medium/high speed until soft peaks form.

Turn off the machine, pour condensed milk, and vanilla extract into the whipped cream. 

Turn on the mixer to high speed, whisk until the mixture is thick and stiff peaks form. Do not over mix it.  

Gently combine figs into the whipped cream mix and transfer into a 9″ x 5″ metal loaf pan.

Preparation

Spread it evenly, smooth the top, spread some chopped fig pieces, cover the pan with a clear wrap, and freeze it for 6-8 hours. 

Ice cream

Tips For Making Fig Ice Cream

  • Use a very chilled heavy cream before whipping. Store the heavy cream for 10-12 hours and then in the freezer for 10-15 minutes before whipping it.
  • Keep the condensed milk in the refrigerator for about 15 minutes before adding it  into the recipe. 
  • You can keep a tray filled with some ice, place a chilled bowl on the tray, pour the cold heavy cream, and whisk it. 
  • I have used dried figs which have some sea salt in them so I skipped adding salt in the recipe. When you add condensed milk and vanilla extract, you may add a pinch of salt to enhance the taste. 
  • Use a sealed metal container for best results or into an airtight plastic container  to prevent freezer burn.
  • To serve the fig ice cream, let it sit on a countertop for about 2-3 minutes, slightly wet an ice cream scoop and spoon into the bowls. 
No Churn Fig Ice Cream

Variations

  • You can use ½ tsp of almond extract instead of vanilla extract in the recipe. 
  • Add some toasted almonds for some crunch in the ice cream. 
  • Simply add chopped figs in some warm water for 15-20 minutes, squeeze out the water, and transfer the figs into whipped cream.
  • I have tried the recipe with 2% milk for soaking the dried figs and it worked perfectly. 
  • Blend the soaked figs in a blender to form a smooth paste and mix. 
  • Add 14 oz or 397 grams (1 can) of sweetened condensed milk if you like sweeter ice cream. 
  • Brown sugar gives a beautiful color and taste to the ice cream. You may skip adding it in the recipe. 
Fig ice cream
Fig Ice cream pin 1
Fig Ice cream pin 2

How To Store Fig Ice Cream?

Store the ice cream in a tightly sealed container to prevent freezer burn. 

It can be stored for up to 3 months in a freezer.

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If you’ve tried the Fig Ice Cream recipe then don’t forget to rate it. 

I will love to hear from you! 

Fig Ice cream

Fig Ice Cream

Mayura
This eggless fig ice cream is incredibly soft, creamy, and melts in your mouth. It is made with 6 simple ingredients and gets ready in under 15 minutes to set in the freezer.
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Course Dessert
Cuisine American, Indian
Servings 10
Calories 290 kcal

Equipment

  • Stand Mixer/Hand Mixer

Ingredients
  

  • 2 cups Heavy cream 1 pint, chilled
  • 1/2 cup Whole milk *see notes
  • 1 cup Sweetened condensed milk 3/4 th 14 oz can
  • 1 tsp Vanilla extract
  • 3/4 cup Dried figs chopped
  • 1 tbsp Brown sugar

Instructions
 

  • Chill a large mixing bowl and whisk for about 1 hour in the refrigerator.
  • In a small saucepan, boil whole milk, add brown sugar, and mix well. Remove from  heat, add chopped dried figs, combine them well, and set aside to cool down completely.
  • Pour heavy cream into the chilled bowl. Using a stand or hand mixer with the whisk attachments, whip the cream on medium/high speed until soft peaks form.
  • Turn off the machine, pour condensed milk, and vanilla extract into the whipped cream.
  • Turn on the mixer to high speed, whisk until the mixture is thick and stiff peaks form. Do not over mix it.
  • Gently combine figs into the whipped cream mix and transfer into a 9" x 5" metal loaf pan.
  • Spread it evenly, smooth the top, spread some chopped fig pieces, cover the pan with a clear wrap, and freeze it for 6-8 hours.

Notes

  • Use a very chilled heavy cream before whipping. Store the heavy cream for 10-12 hours and then in the freezer for 10-15 minutes before whipping it.
  • Keep the condensed milk in the refrigerator for about 15 minutes before adding it  into the recipe.
  • Use a sealed metal container for best results or into an airtight plastic container  to prevent freezer burn.
  • I have tried the recipe with 2% milk for soaking the dried figs and it worked perfectly.
  • Simply add chopped figs in some warm water for 15-20 minutes, squeeze out the water, and transfer the figs into whipped cream.
Keyword Fig Ice Cream, No Churn Fig Ice Cream, Eggless Ice Cream, Ice Cream

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