Almond Coconut and Dried Fig Ice Cream

This roasted almond ice cream with dried fig is delightfully smooth and creamy. The natural sweetness and flavors of the figs naturally sweetened combine perfectly with the nutty touches. The perfect healthy dairy-free ice cream.

Created by: INC

25 mins

Easy

3 SERVERS

PREP TIME

5 min

COOK TIME

min

TOTAL TIME

25 mins

Ingredients

10g brazil nuts, soaked overnight
15g raw cashews, soaked overnight
25g raisins, soaked overnight
½ tsp whole peppercorns
50g raw white almonds soaked in water overnight and drained
160ml almond milk
80g agave syrup
400g full fat coconut milk
100g dry figs soaked in water 30 minutes and drained

Method

1. Roast the almonds in a pan on a medium flame till you get a nice aroma for about 4 minutes.
2. Drain figs and finely chop. Set aside
3. In a blender add the roasted almond almond milk and blend it to a smooth paste. Transfer to a large bowl, add agave syrup, and mix well.
4. Add coconut milk and blend.
5. Put in an ice cream maker and program for 15-20 minutes.
6. After 5 minutes, add the figs
7. Once creamy and dense it's ready
8. Transfer to an airtight container and freeze.
9. Take the ice cream out of the freezer 5 minutes before serving.
Optional without an ice cream maker
1. Transfer to an airtight and set it in freezer for 2 hours.
2. After 2 hours remove the ice cream from the freezer and gently blend it with figs
3. Put it back in the freezer and let it set for about 3 to 4 hours or overnight.
4. Take out of the freezer for 5–6 minutes, blend and serve.

Tips

To minimise food waste store nuts/seeds out of direct light and heat and always in an airtight container.

Ingredients

10g brazil nuts, soaked overnight
15g raw cashews, soaked overnight
25g raisins, soaked overnight
½ tsp whole peppercorns
50g raw white almonds soaked in water overnight and drained
160ml almond milk
80g agave syrup
400g full fat coconut milk
100g dry figs soaked in water 30 minutes and drained

Method

1. Roast the almonds in a pan on a medium flame till you get a nice aroma for about 4 minutes.
2. Drain figs and finely chop. Set aside
3. In a blender add the roasted almond almond milk and blend it to a smooth paste. Transfer to a large bowl, add agave syrup, and mix well.
4. Add coconut milk and blend.
5. Put in an ice cream maker and program for 15-20 minutes.
6. After 5 minutes, add the figs
7. Once creamy and dense it's ready
8. Transfer to an airtight container and freeze.
9. Take the ice cream out of the freezer 5 minutes before serving.
Optional without an ice cream maker
1. Transfer to an airtight and set it in freezer for 2 hours.
2. After 2 hours remove the ice cream from the freezer and gently blend it with figs
3. Put it back in the freezer and let it set for about 3 to 4 hours or overnight.
4. Take out of the freezer for 5–6 minutes, blend and serve.