Fig and Almond Ice Cream (Dairy and Sugar Free)

My sister bought me an ice cream maker for my birthday and I have been perusing

different dairy and sugar free ice cream recipes since.

Then last week I was given a punnet of fresh figs and an idea was born!

I popped a vanilla pod into some sweetened almond milk overnight and made a rich jam with some of the figs. Then I simply churned the almond milk in the ice cream maker stirred in the jam. The fig jam gave it a lovely fudge-like taste.

However, even with re-blending my almond milk icecream it never became as ‘creamy’ as I’d have liked. the consistency was closer to sorbet and I think this would be perfect for setting into lolly moulds.

Next time I will try this with a diary free milk with a higher fat content (coconut or hazelnut) or add some froze banana for a creamier texture.

The rest of the fig jam however is disappearing quickly from the fridge as its become a new favourite of the boy!

Fig and Almond Ice Cream (Dairy Free)


  • 1L almond Milk
  • 1 vanilla pod
  • 4tbs sweetener
  • 12 figs, chopped into small chunks
  • juice of 1 lemon
  • juice of 1 orange
  • 1/4 tsp salt


  • 2 tbs almonds, finely chopped
  • 1 tsp cinnamon
  • 2 tsp sweetener
  • Pinch salt


  1. Split the vanilla pod and scrape out the seeds with a sharp knife. Put the seeds and the pod, and 3 tablespoons of your sweetener of choice into the almond milk and refrigerate overnight
  2. In a pan over a low heat, bring the figs, 1 tbs of sweetener, and the lemon and orange juice, and a dash of water to a gentle simmer
  3. Simmer for 30-50 minutes, until the figs have softened into a thick mixture
  4. Stir in the salt and set aside to cool
  5. Pour the sweetened vanilla almond milk into your ice cream maker and churn (mine took approx 30 minutes)
  6. Once churned, swirl in half of the fig jam, pour into an ice cream container and place in the freezer for 1 hour
  7. remove from the freezer and pour into a blender. Blend the ice cream for 3-5 minutes until creamy.
  8. Return to the icecream container, swirl in another few tablespoons of the fig jam and freeze
  9. To make the nut topping, place all the ingredients in a pan over a low heat until the nuts begin to brown. Remove from the heat and set aside to cool
  10. To serve, remove from the freezer at least 15 minutes prior to serving as the ice cream sets very hard.
  11. Sprinkle with the spiced caramelised nuts and enjoy!

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