Skip to main content

Figs'n'Honey Ice Cream

Yes, I am back with another ice cream recipe. This time it is another family favorite - Figs'n'honey. We are big fans of dried figs and honey. Though the original version is made with fresh figs, I am making it with dried figs. If you have not tried dried figs yet, you got to try it, quite a treat. Though desserts are meant to be enjoyed in moderation, you can indulge in this one because it is made with nutritious ingredients like dried figs, raw honey and do not have any refined sugar, or other processed ingredients. Here's for a quick'n'healthy summer :)

  • Organic dried figs - 15 
  • Organic raw unpasteurized honey - 3 Tbs
  • Organic non-homogenized organic whole milk - 2 Cups
  • Organic arrowroot powder -1 Tbs

  • Make sure you have the ice cream maker bowl in the freezer for at least 6 hours or overnight. 
  • Soak dried figs in 1/2 cup of milk.
  • Mix arrowroot powder in 1/4 cup of milk without any lumps. Add the remaining milk and mix well.
  • In sauce pan on medium heat, cook the arrowroot milk mixture, stirring constantly till the mixture starts  to thicken. Remove from flame and let it cool down.
  • Blend the soaked figs along with soaking milk and honey to get desired consistency. Some smalls bites of fig remaining would be nice.
  • Transfer to a bowl, add the arrowroot mixture, mix well. Keep this refrigerated for a couple of hours or till nicely chilled.
  • Add the mixture to ice cream maker bowl and run it for 20 minutes or as per manufacturer's instructions. 
  • Serve immediately for a soft serve ice cream. For a scoop-able version, keep frozen for a couple of hours.
  • Scoop and serve. This makes about 3 cups of ice cream. Enjoy !!

Sharing with:
Hearth and Soul Blog Hop@Zesty South Indian Kitchen


  1. I so wish it was summer in Australia at the moment - I can see you've posted two delicious ice cream recipes in a row and it's too cold for me to make them! :( Figs are one of my favourite fruits and I'm not joking, I just put a reminder on my Google calendar to make this recipe in the middle of December. YUM!

    1. Hi Ally,
      Yes, I am on a roll celebrating summer and my new ice cream maker :-)
      Hope you enjoy these ice creams as much as we are doing now.
      btw, I don't mind eating ice cream even in winter ;-)

  2. What a wonderful ice cream - I love figs and they are so good for you too! Thank you for sharing with the Hearth and Soul hop. Pinned and will tweet

  3. Delicious ice cream with with honey and fig Mini, it is really skinny version, as it has no heavy cream. Thanks for sharing with Hearth and Soul blog hop.

  4. probably the only flavor ice cream I never tried before. besides I never made ice cream outside the Papa's Freezeria game (ice cream making game) but I really wanna try it xD. wish me luckk

    1. Thank you and good luck :-)
      Hope you like it when you try!!


Post a Comment

Popular posts from this blog

Hot'n'Sour Ash Gourd Soup

There are some vegetables that you take for granted as you get it in abundance, but then when you are in a place where you don't get it at all, that is when you really miss those simple pleasures in life. The ash-gourd, or the Kumbalanga as we call it in Malayalam (Poosanika in Tamil) is one such vegetable. Back home you use it almost every other day in a variety of ways. 
This time we decided to talk to our local farmer to grow some Indian vegetables that we really miss, especially eating them fresh from the farm. The list included okra, ash-gourd, long beans, bottle-gourd and ribbed-gourd.., and boy they did grow them really well. So back to the ash-gourds, they came up so well and we are having a wonderful time eating them, while also helping out our local farmer by consuming his produce. 
In Ayurveda and other traditional eastern medicine practices, ash-gourd is known to be used as a general tonic for its restorative properties. It is rich in many vitamins and minerals. It co…

Szechuan Shrimp and Cauliflower

Happy Chinese New Year!!! We are celebrating Chinese new year day with probably my first venture into Chinesecuisine. I decided to go with Szechuan region, which is known for the hot'n'spicy dishes. I had to make my own version of a Szechuan sauce to work with the ingredients that I had in my pantry and to stick to my quicknhealthy standards. I also made another even simpler everyday Chinese dish which is Chinese Okra and Egg Stir Fry, both served with rice. That is for another day and another post :-)

For Szechuan sauce:
Rice - 1 Tbs (soaked for a few hours)Red chilly - 4-5Garlic - 3-4 clovesNama shoyu - 2 TbsToasted sesame oil - 2 Tbs Apple cider vinegar - 1 Tbs Sea salt - as per taste Directions:
Using a mortar and pestle, crush/grind the soaked rice, garlic and red chilly to a paste. You can add a couple of tablespoons of water to aid the process. Transfer the paste to a small bowl, add the remaining ingredients and whisk well. For the main dish: 
Wild caught shrimp - about 10 …

Amaranth Upma for a Wholesome Spicy Breakfast

Amaranth is something new I am introducing to this blog. It is from the same amaranth family that we use as greens in India and many other parts of the world. Amaranth is not a grain, but is a seed and contains good protein which you cannot get from many other vegetable sources. Similar to other grain-like cereals/seeds, amaranth is good to include in your diet for a complete protein rich nutrition.

Now for today's recipe, I am posting something savory and spicy. I have been told a few times by readers that I post too many sweet things. Maybe because I am a sweet person ;-). So here is something spicy and cozy for a winter morning breakfast or brunch. It is wholesome, with good carb and protein from amaranth, good fat from coconut, and you can add your choice of veggies to make it more nutritious. 

Amaranth - 3/4 cup ( soaked overnight )Coconut oil - 1 TbsMustard seeds - 1 tspGreen chilly - 1-2Ginger - 1 inch pieceRed onion - 1Tomato - 1 medium Veggies - 1 cup (chopped) (optional)Sh…