Fig Ice Cream
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.
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.