This was my first foray into the realm of ice cream making, and all I can say is that I wish I’d invested in an ice cream maker and tried this sooner! No preservatives, no stabilizers, no artificial colors or flavors, no gums or thickeners darkened this doorway. A handful of wholesome ingredients, including some gorgeous seasonal figs, was simply transformed into an amazing summertime treat that bests any commercially-made vegan ice cream I’ve tried.
Caramelized Fig and Tree Nut Ice Cream
[Makes 1 pint]
2 cups full fat coconut milk [I use AROY-D because it is preservative and BPA-free.]
1/3 cup organic dark brown sugar, packed
1 T coconut or macadamia nut oil [I used macadamia nut because of its rich and buttery flavor.]
4 figs, diced
½- ¾ cup nuts [I used macadamia nuts and cashews]
1 ½ tsp pure vanilla extract
pinch of sea salt
Heat oil over medium heat and add in brown sugar. Once the sugar has melted add the diced figs and a pinch of salt. Cook for a few minutes until soft and bubbly. Slowly add the coconut milk and vanilla extract. Stir until the sugar has dissolved. Transfer the mixture to a container and place in the refrigerator to chill.
While the ice cream mix is chilling preheat the oven to 400°F. Place the nuts on a cookie sheet and roast for 10 minutes or until they begin to turn golden. Set aside. [Transfer the nuts from the cookie sheet to a cool container so that they do not continue to cook and burn on the hot cookie sheet.]
Once the ice cream mix has chilled, add to your ice cream maker and follow your manufacturer’s instructions. Once the ice cream is semi-solid, add in the roasted nuts and continue to freeze until it sets up.
Serve immediately as soft serve or place in a container in the freezer to harden further.