Hamdi Saidani This smooth, no-cook fig ice cream is made with fresh fig pulp, heavy cream, whole milk, ultrafine sugar, and vanilla paste. It takes just a few minutes to mix together and a couple hours to churn and freeze.
The recipe skips the custard base entirely. No eggs, no cooking, no tempering. You scoop the pulp out of fresh figs, stir everything together, chill it, and pour it straight into the ice cream maker. That simplicity lets the fig flavor come through clean and pure without any eggy richness competing with it.
Use ripe, soft figs so the pulp scoops out easily and blends smoothly into the cream. Underripe figs have dry, grainy flesh that won’t break down and you’ll end up with a textured, icy result instead of something creamy. Vanilla paste is the right call here over extract because the flecks look beautiful against the pink-amber color of the fig base, and the thicker paste holds its flavor better in a frozen application where cold temperatures mute everything.
Fig Ice Cream Recipe
Description
This fig ice cream churns fresh fig pulp with cream, milk, vanilla paste, and sugar into a smooth, no-cook frozen treat that lets the fruit flavor shine.
Ingredients
Instructions
- Slice the figs in half and scoop out the insides with a spoon into a bowl. You need about 1 cup of pulp.
- Combine the fig pulp, ultrafine sugar, vanilla paste, heavy cream, and whole milk. Stir until the sugar dissolves and everything is evenly mixed.
. - Chill the mixture in the refrigerator if it isn’t already cold.
- Place your ice cream container (a loaf pan works well) in the freezer to pre-chill.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until frozen and creamy.
- Transfer the churned ice cream to the cold container. Cover and freeze for at least 2 to 3 hours before serving
FAQs
What do I serve it with?
A warm slice of the Fig Almond Cake underneath catches the melting ice cream and creates a perfect pairing of warm cardamom cake and cold fig scoops. A plate of theFig Bars on the side gives guests a grab-and-go cookie option in the same flavor family.
Why ultrafine sugar instead of regular granulated?
Ultrafine dissolves completely in a cold mixture without any heat. Regular granulated can leave gritty crystals in the base since there’s no cooking step to melt them. If you only have regular sugar, pulse it in a food processor for 30 seconds to break it down finer before mixing.
Do I use the whole fig or just the inside?
Just the pulp. The skins are tougher and don’t break down smoothly in a no-cook base. Scooping out the insides gives you a silky texture that churns into a creamy ice cream without any chewy bits.
Can I use dried figs instead of fresh?
No. Dried figs are too concentrated in sugar and too dense to blend into a smooth, pourable base. This recipe depends on the soft, juicy pulp of fresh figs. If fresh aren’t in season, wait until they are.
How long does this keep in the freezer?
About two weeks in a sealed container. Press plastic wrap directly against the surface before sealing to prevent ice crystals. The texture starts to get icy after that point since there are no eggs or stabilizers in the base to keep it soft long-term.
