Is there ever not a time for ice cream? Let me answer this for you: of course not! When it is freezing outside, it is still wonderful to cozy up under a blanket on the couch, while holding a book in one hand and a bowl of ice cream in the other. Also, if you limit yourself to eating ice cream only during summer, you miss out on flavors like blood orange, lychees, figs. And that would be a shame.
So I developed this recipe for you. It consists of good products, mostly healthy ones, and weirdly enough tastes kind of like B&J's Strawberry Cheesecake. Makes no sense, i know. The boyfriend loved it, that's always a good sign, so I am absolutely certain you'll love this too. Oh and this super pretty mug I stuffed with the ice cream is made by Leah, a talented ceramist based in Glasgow. Don't you just adore it? I know I do!
No churn vegan fig & vanilla ice cream
1 1/2 cup or 360 ml oat milk
3/4 cup or 200 ml sweetened condensed coconut milk (sub with regular coconut milk if you can't find it)
8 figs, skins discarded
2 tbsp organic honey (4 when using regular coconut milk)
2 tbsp cashew butter
1 tbsp arrowroot powder
1 vanilla bean, seeds scraped
Optional: add 3 tbsp salted caramel.
Optional II: swirl some fresh fig flesh through the mixture after 2.5 hours
How to make it:
1. Add all the ingredients except for the figs, honey, and vanilla to a blender. Mix until smooth.
2. Add the remaining ingredients and blend again. When everything is combined pour into a loaf tin or other container large enough to fit the mixture. Cover with cling film.
3. Place in the freezer and stir vigorously for the next three hours. Cover with the cling film every time. Remove from freezer 15 minutes before diving in. ;-) Enjoy!