Greek · Dessert
Honey Fig Walnut Gelato
A no-churn Greek-inspired gelato built on whipped cream and condensed milk folded with honey-sweetened Greek yogurt, studded with fresh fig and toasted walnut. The result is dense, creamy and lightly tangy, with pockets of fruit and crunch running through every scoop.
$1
20 minsPrep
3 minsCook
383 minsTotal
EasyLevel
Nutrition per serving
375Calories
5.3gProtein
28.1gFat
26.3gCarbs
25gSugar
0.9gFiber
153mgSodium
69mgChol
14.9gSat Fat
221mgPotassium
132mgCalcium
0.4mgIron
0.2mcgVitamin B12
1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Moscato d'Asti
local
Greek Coffee (Elliniko)
international
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Toast the walnuts in a dry pan over medium heat for 2-3 minutes until fragrant, then roughly chop and set aside to cool.
2
Whip the heavy cream with a hand mixer to soft peaks, about 2 minutes.
3
In a separate bowl, whisk together the condensed milk, Greek yogurt, honey, vanilla extract and salt until smooth.
4
Gently fold the whipped cream into the condensed milk mixture in two additions, keeping as much air in as possible.
5
Fold through half the diced figs and half the toasted walnuts, then spoon the mixture into a small loaf tin lined with parchment, smoothing the top.
6
Scatter the remaining figs and walnuts over the surface, pressing gently so they sit just under the top.
7
Cover with a layer of parchment pressed onto the surface, then cling film, and freeze for at least 6 hours or until firm.
8
Let the gelato sit at room temperature for 5 minutes before scooping into bowls.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 85g85g Heavy Cream, whipped to soft peaks
- 55g55g Condensed Milk
- 25g25g Greek Yogurt
- 15g15g Honey
- 25g25g Fig Fresh, diced small, 1
- 15g15g Walnut, toasted and roughly chopped, 1
- 2g2g Vanilla Extract
- 0.5g0.5g Salt
