For those of you who are still requesting more fig recipes, I hope you enjoy this roasted fig sauce! The cardamom really adds flavor to this dessert, but if you are not a cardamom fan feel free to omit it or replace it with cinnamon or a pinch of ground cloves
This is my very first ice cream recipe. I know it comes a little bit late since summer is already over. I am not sure why it took me so long to get an ice cream maker. This is my new favorite appliance, it is so easy to use and all I can think about is a wide variety of new ice cream recipes.
This is a very basic ice cream and I made 2 versions of it; one using canned coconut milk and one using homemade coconut milk (see recipe here http://www.edibleharmony.com/coconut-milk/).
Ingredients for the Roasted Figs:
1 lb of figs
2 tbsp of raw honey
1 tbsp of lemon
1 tbsp of vanilla extract
1 -2 tbsp of red wine or water
1 tbsp of coconut oil
1/8 tsp of cardamom
- Preheat oven to 400 F.
- Remove the stems and cut the figs in half or into wedges.
- Combine all ingredients together in an oven-safe dish.
- Cover and bake for 20-30 minutes or until soft (cooking times varies depending on the size of the figs).
- Serve over vanilla ice cream or yogurt
Ingredients for the dairy-free ice cream using canned coconut milk
28 ounces of BPA free Organic canned coconut milk
Raw honey to taste (I used about ½ cup)
2 tbsp of vanilla extract
- Combine all the ingredients together and follow your ice cream maker instructions
Ingredients for the ice cream using homemade coconut milk
- Dissolve the arrowroot powder in a half a cup of coconut milk.
- Bring the rest of the coconut milk to a boil
- Add the dissolved arrowroot powder and continue to boil for 2-5 minutes, stirring constantly
- Remove from heat
- Mix in the rest of the ingredients and allow mixture to cool down to room temperature
- Pour mix into your ice cream maker and follow manufacturer’s directions