This ice cream is amazingly simple to make and it’s vegan, gluten-free, sugar-free and guilt-free. It also tastes lovely. Don’t believe me? Just try it and see. You’re going to love me for this, I promise.
As you probably know I have a huge bag of fresh figs in my freezer (thanks Leigh) and am desperately trying to use them up. The thing is they don’t seem to be going down. I’ve made Fig Chutney, Fig Jam, Fig Muffins, Fig Granola Crumble, and just recently Fig & Feta Sambouseks.
While I was out walking this morning with the dog, taking pictures of figs, I felt something crunching under my feet. I looked down and saw that I was walking over almonds (not Driving Over Lemons). In the tree above my head I saw that the almond kernels are now hatching out of their furry jackets and falling to the ground.
I picked up as many as I could carry and took them home. The thing is I don’t have any nutcrackers but they look great in the pictures. I must buy some nutcrackers though.
Anyway, back to the ice cream. I’ve seen a few recipes recently for an ice cream made just using frozen bananas. You just freeze them and then whiz them in a blender, that’s it. So I threw a couple of bananas that were going a bit brown into the freezer.
The next day when I went to retrieve them I realised that it was going to be impossible to peel the things because the skins were frozen solid. I’m such an idiot, you are supposed to peel and chop them up first!
Thankfully I found Sawsan’s recipe which explained this in detail so I tried again (with different bananas). I added some coconut milk to get it going, grated coconut and lime zest too. You can eat it like a slushy straight away or freeze it for a few hours to firm it up.
While I was looking in the freezer I saw the huge bag of figs and wondered if it would work with them just as well. So I tried them, and it did. I used low-fat coconut milk and ground almonds for creaminess and vanilla extract for a little sweetness. I’m sure Greek yoghurt would be lovely in this too if you didn’t want to use coconut milk.
So there it is. A simple ice cream made without an ice cream maker or all that tedious stirring every hour. Just use frozen fruit and blend it with coconut milk or yoghurt and add any other flavourings you like.
Fresh Fig and Almond Ice Cream Recipe
Makes about 1/2 litre, easily doubled, vegan, gluten-free
- 8 fresh figs (frozen for 24 hours before using)
- about 200 ml (1/2 tin), low-fat coconut milk, shake the tin before opening
- 55 gr (1/2 cup) ground almonds
- a few drops of almond extract (optional)
- 1 tsp vanilla extract
- flaked almonds, toasted in a dry pan for garnish
Take the figs out of the freezer, quarter them and put them in a blender or food processor with the rest of the ingredients. Pulse to get it going then blend until well mixed and smooth. Taste, if you want it sweeter add some honey.
Eat straight away if you can’t wait or pour into an ice cream tub and freeze for a couple of hours or more until firm. That’s it. How easy is that?
Serve sprinkled with the toasted flaked almonds.
The possibilities are endless. I want to try mango and banana next time with coconut milk. If you want to add some texture with nuts or broken up cookies, (I’m thinking crushed Amaretti biscuits) stir them through after you’ve blended then freeze as usual.
Just remember to peel and chop the bananas, if using, before you freeze them…..
Things That made Me Smile Today……………..
We picked up our new cushions at the weekend for the banquette seat on our terrace.
I’m really pleased with them. The guy that made them has done a fantastic job.
I just wish it would cool down a bit so I could sit outside and enjoy them!