Ginger Fig Ice Cream - Better Nutrition

Ginger Fig Ice Cream

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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.

There are two fresh fig seasons: early June and then again in August through October. 

There are two fresh fig seasons: early June and then again in August through October. 

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
Pinch salt
1/2 lb. fresh figs, chopped
Additional fresh figs for garnish, halved

  1. 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.
  2. 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



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