Get full access to Outside Learn, our online education hub featuring in-depth nutrition, fitness and adventure courses, and more than 2,000 instructional videos when you sign up for Outside+..
Makes about 1 pint (4 servings)
Ginger, vanilla, and figs make an irresistible combination in this spicy-sweet vegan treat—it’s made with coconut and almond milks. Roast the figs with brown sugar until they’re caramelized for a deeper and more intense flavor. You can also swap dried figs for fresh, for equally delicious results.
1/2 can coconut milk
1/2 cup almond milk
1/3 cup unrefined cane sugar
2-inch segment fresh ginger root, peeled and finely grated
1 tsp. vanilla extract
1/2 lb. fresh figs, chopped
Additional fresh figs for garnish, halved
- Combine coconut milk, almond milk, unrefined sugar, ginger, vanilla, and salt in blender. Purée to combine. Add figs, and purée 5-10 seconds, until figs are chopped small.
- Transfer mixture to ice cream maker and freeze according to directions. Serve in martini glasses with fresh figs for garnish.
per serving: 210 cal; 1g pro; 7g total fat (6g sat fat); 34g carb; 0mg chol; 60mg sod; 3g fiber; 24g sugars
See more dairy-free ice cream recipes: Frozen Delights