Turkish · Dessert
Fig and Walnut Ice Cream
A no-churn Turkish-inspired ice cream built on whipped cream and condensed milk, folded through with fresh fig, toasted walnut, honey and cardamom, then finished with extra fig and walnut on top.
$1
15 minsPrep
3 minsCook
378 minsTotal
EasyLevel
Nutrition per serving
404Calories
4.9gProtein
31.4gFat
26.9gCarbs
24.5gSugar
1.6gFiber
53mgSodium
71mgChol
15.4gSat Fat
253mgPotassium
129mgCalcium
0.6mgIron
0.2mcgVitamin B12
1.4mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Moscato d'Asti
local
Turkish Coffee
international
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Toast the walnuts in a dry pan over low heat for 2-3 minutes until fragrant, then roughly chop and set aside to cool.
2
Finely chop the fresh figs for the base and set aside separately from the sliced figs reserved for topping.
3
In a chilled bowl, whip the heavy cream with a hand mixer to soft peaks, about 2-3 minutes.
4
Gently fold in the condensed milk, honey, vanilla extract and ground cardamom until fully combined and no streaks remain.
5
Fold through the chopped figs and toasted walnuts, keeping the mixture as airy as possible.
6
Spoon the mixture into a small freezer-safe tub, pressing down gently to remove air pockets, and smooth the top.
7
Cover with a lid or cling film pressed directly onto the surface and freeze for at least 6 hours, ideally overnight.
8
Scoop into bowls and top each portion with the reserved sliced figs and chopped walnuts just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g90g Heavy Cream, whipped to soft peaks
- 55g55g Condensed Milk
- 35g35g Fig Fresh, finely chopped
- 15g15g Walnut, toasted and roughly chopped
- 10g10g Honey
- 3g3g Vanilla Extract
- 1g1g Cardamom, ground
- 12g12g Fig Fresh, sliced for topping, 1
- 8g8g Walnut, chopped for topping, 1
