Indulge in a luscious blend of fresh figs and crunchy toasted walnuts with this creamy homemade ice cream.
Packed with fiber, natural sweetness, and heart-healthy fats, this treat offers both taste and nourishment.
Rich in antioxidants and plant-based nutrients, it’s a wholesome dessert that’s easy to make and perfect for celebrating fig season, while offering a satisfying, guilt-free indulgence for everyday enjoyment.
Fig and Toasted Walnut Ice Cream
Equipment
- 1 Ice Cream Maker (Cuisinart recommended)
- 1 blender
- 1-Baking tray
- 1 mixing bowl
- 1 airtight container
- Measuring Cups and Spoons
Ingredients
- 15 ripe fresh figs chopped
- 1 cup granulated sugar
- 1 cup whole milk
- 2 cups heavy cream
- 1 teaspoon pure vanilla extract
- ⅔ cup toasted walnuts chopped (divided)
- ⅓ cup fresh figs chopped (for garnish)
Instructions
- Prepare Ice Cream Maker Bowl: Place the freezer bowl of your ice cream maker in the freezer at least 24 hours before starting the recipe. This step is essential for achieving the smooth, creamy texture that makes homemade ice cream exceptional. Ensure the bowl remains undisturbed during freezing so it stays thoroughly chilled.
- Toast the Walnuts: Preheat the oven to 300°F (150°C). Spread the walnuts evenly on a baking tray and place them in the oven for a few minutes. Toast them until they release their aroma and turn slightly golden. Keep a close watch to prevent burning. Remove them from the oven and allow them to cool completely before chopping into small chunks. Set aside for later use.
- Make Fig Puree: Wash and dry the fresh figs. Cut them open and scoop out the soft inner flesh. Place the fig flesh in a blender along with granulated sugar and whole milk. Blend on high until the mixture becomes a smooth puree. If fresh figs are unavailable, dried figs soaked in warm milk for about 30 minutes can be used instead.
- Combine Cream and Puree: In a separate mixing bowl, add heavy cream and pure vanilla extract. Stir gently until fully combined and smooth. Then, fold in the fig puree until the mixture is evenly blended. This creates a creamy base that will infuse the ice cream with a rich fig flavor.
- Churn Ice Cream: Remove the frozen bowl from the ice cream maker and assemble according to the manufacturer’s instructions. Turn on the machine and slowly pour in the fig-cream mixture. Allow it to churn for about 20 minutes or until the mixture thickens into a soft, creamy texture.
- Add Toasted Walnuts: Five minutes before churning is complete, add the chopped toasted walnuts into the mixture. This ensures that the nuts remain crunchy and are evenly distributed. Continue churning until the walnuts are fully incorporated and the ice cream achieves a velvety consistency.
- Freeze for Firmness: Transfer the soft ice cream into an airtight container. Smooth the top with a spatula to create an even surface. Place the container in the freezer for 3–4 hours to allow the ice cream to firm up to the desired consistency.
- Serve and Garnish: Remove the ice cream from the freezer about 5–10 minutes before serving so it softens slightly for easier scooping. Scoop generous portions into bowls or cones. Garnish with the reserved toasted walnut pieces and chopped fresh figs for added texture and elegance. Enjoy this creamy fig delight!
Notes
- Fresh figs are seasonal, so if unavailable, dried figs soaked in warm milk make a wonderful substitute while keeping the flavor authentic.
- Toasting walnuts enhances their aroma and flavor, but avoid over-toasting to prevent bitterness.
- You can adjust the sugar level depending on fig sweetness — ripe figs usually require less sugar.
- Vanilla extract can be substituted with almond extract for a unique flavor twist.
- For a creamier texture, use full-fat cream and milk; for a lighter version, try substituting half the cream with whole milk.
Chef’s Secrets For Perfect Ice Cream
The key to a smooth, flavorful fig ice cream lies in balancing texture and taste.
Always start with well-chilled equipment; a frozen bowl is essential for achieving the proper consistency.
Toasting walnuts slowly at low heat brings out a natural richness that complements the figs’ sweetness without overpowering them.
For extra depth, soak dried figs overnight in milk or even a splash of liqueur like Marsala or rum.
When blending figs, ensure they are pureed completely to avoid grainy texture.
Adding nuts toward the end of churning preserves their crunch, making each bite both creamy and satisfying.
Serving Suggestions To Impress Guests
This fresh fig and toasted walnut ice cream is versatile and pairs beautifully with various desserts.
Serve it alongside warm, freshly baked shortbread cookies or atop a slice of spiced cake for an indulgent touch.
A drizzle of honey or fig syrup enhances its flavor and adds a gourmet finish.
For a fresh twist, serve scoops with seasonal berries and a sprig of mint.
It also works perfectly as part of a cheese board, especially with creamy brie or goat cheese.
Storage Tips For Long-Lasting Flavor
Store the ice cream in an airtight container to prevent freezer burn and preserve its fresh fig flavor.
Keep it at the back of the freezer where the temperature is most stable.
Ideally, consume within one week for optimal texture and taste, though it can last up to two weeks.
When serving after freezing, let it sit at room temperature for 5–10 minutes to soften slightly for smoother scoops.
Always use a clean scoop to avoid introducing air or ice crystals into the container.
Frequently Asked Questions
1. Can I use dried figs instead of fresh figs?
Yes, dried figs work beautifully in this recipe. Soak them in warm milk for 30 minutes or until softened before pureeing.
This not only softens the figs but also enhances their flavor, giving the ice cream a rich, concentrated fig taste.
2. How can I make this recipe dairy-free?
Substitute dairy milk and cream with plant-based alternatives such as almond milk and coconut cream.
Keep in mind this will slightly change the texture and flavor, but it will still be creamy and delicious, with a subtle nutty undertone.
3. Can I prepare this ice cream without an ice cream maker?
Yes, you can make a no-churn version by whipping the cream until stiff peaks form, then folding it into the fig puree and nuts.
Transfer to a container and freeze for at least 4 hours, stirring every 30 minutes for best texture.
4. How can I store this ice cream for longer than a week?
While the ice cream can be stored for up to two weeks, for best texture and flavor, keep it tightly sealed in an airtight container and avoid frequent thawing and refreezing.
You can also line the container with parchment paper to minimize ice crystal formation.
5. Can I add other mix-ins besides walnuts?
Absolutely! Almonds, pistachios, or pecans add delightful variations. You could also add a swirl of honey, caramel, or fig jam for extra flavor layers.
Just fold them in during the final minutes of churning or just before freezing.
