I had a hankering one night for something completely amazing that resembled the smooth, spoonable treat of icecream. Icecream has been one of the most difficult things for me to drop as I fully embraced dairy free food. My darling husband (a sparky) who loves to nurture us through food had been gifted some perfectly ripe home grown figs from a young Aussie bloke on a rural property without a clue what to do with them. DH had an inspired idea and came home with a grin on his face. An absolutely delectible dessert. This icecream that presents an amazing treat to Paleo, gluten free, dairy free foodies. Hide away in a corner type stuff x
He went quietly about this creation, with inspiration from the talented David Lebovitz author of our favourite conventional icecream book The Perfect Scoop. Hence the lack of ‘before’ pics as he kept this a secret until unveiling it at dinner the next night. The chances of a sugar headache with this are completely minimal as it contains so little, and yet the natural sweetness of the figs is enough to please our taste buds – fabulous! Just fabulous and I couldn’t wait to share it with you all.
Of course in complete transparency [that’s how we roll], this recipe requires an icecream maker/churner and another drawback would be that the initial soft serve consistency is short lived. Those with experience in making paleo icecream or icecream of any kind at home will know that this a common occurence and that, to preserve your favourite spoon from being bent over on itself – you are best to let stored icecream sit a while before attempting to scoop it out. Or of course, devour it instantly once churned, to enjoy the magical soft serve consistency.
We do hope you enjoy this little figgy Paleo Icecream treat x
Fig and Coconut Gluten Free Dairy Free Paleo Icecream Recipe
Paleo Icecream Ingredients
- 1kg Fresh Figs
- 125ml Water
- 1 Lemon
- 75grams Coconut Sugar
- 250ml Coconut Cream
- 1/2 Teaspoon Lemon Juice
Cut the figs into pieces and simmer with the water and the zested lemon right in the same saucepan. Cook and cover over a medium heat for 8 to 10 min, stirring from time to time.
Add the coconut sugar, and continue to stir as the mix simmers down to achieve sticky consistency. Take the saucepan off the stove and let the mix cool.
Once the mix is at room temperature, pop it in your blender with the lemon juice and coconut cream and then into the fridge. Let it become completely cold; this could take a good few hours so be patient as it will benefit your end result.
Finally you will need to pop this in an ice cream maker and churn it. Voila! Paleo-licious Dairy and Gluten Free Fig and Coconut Icecream.