Oh my goodness.

Once again, it is vegan gluten-free summer ice cream madness.

Fig ice cream—are you kidding me?!?

Ooh la la.

It is delicious, my friends. Absolutely smooth, sweet and delicious. I’ve been waiting all summer to make this one, and finally my moment has come.

There’s just something about figs and ice cream, you know?

Very little sweetener is added to this miraculous concoction—only two tablespoons of coconut sugar, which you probably could leave out if you wanted to—and then just the figs themselves sweeten this creamy vegan delight.

Which means it is relatively low-glycemic, for those of you wanting to avoid too much sugar in your diet.

The base of this incredible ice cream is coconut milk. The high fatty content (the good kind!) of the coconut milk will keep your blood-sugar from spiking, making it a healthy, balanced and nutritious sweet treat.

So yes—those of you that are gluten-free, dairy-free, vegan, and low-glycemic can all enjoy this delight of summer frozen tasty treatdom.

Ingredients:

>> ½ pound (about 18) dried figs

>> 2 tablespoons coconut oil

>> 2 teaspoons lemon juice

>> 1 13.5 oz can full-fat coconut milk

>> 1 cup coconut milk “beverage” (or vegan milk of your choice)

>> 2 tablespoons coconut sugar

>> 1 tablespoon vanilla extract

>> 1 Pinch of pink himalayan salt or celtic sea salt

How to make it: 

Soak the figs in water for 6-8 hours

Pour out the water from the figs when they are done, remove the stems, and cut each fig in half

In a medium saucepan, combine the coconut oil, lemon juice and figs on medium to medium-low. Cover and cook for about 10 minutes and stir occasionally.

Combine the cooked fig concoction with the rest of the ingredients in a blender and puree until smooth.

Freeze for 30-45 minutes or refrigerate until cold.

Pour your mixture into your ice cream machine and let it run for about 25-30 minutes—check on it at around 25 minutes to see if it is ready.

You can eat your ice cream right away—in fact, it is best this way. So fresh, creamy, and just the right consistency!

But, if you must wait, or maybe are bringing this delicious treat to a gathering or party or want to give it as a (great!) gift, just be sure to pack it in small containers for serving size availability if possible, because once it freezes, you don’t want it to melt and re-freeze multiple times—I’ve noticed that since this wonderful homemade ice cream doesn’t have any preservatives, it can get crystaly if melted and then re-frozen a bunch of times.

Save yourself the worry and just eat it all now—you’ll figgin’ love it!

 

 

 

Relephant Read: 

Summertime is Ice Cream Time, Vegan-Style! {Recipe}

 

Author: Rachel Leber

Photo: Courtesy of Author

Editor: Renée Picard