Making homemade ice cream is a romantic kitchen tale and all, but if you don’t have an ice cream maker or don’t feel like fussing with it if you do, then a DIY alternative to store-bought brands isn’t happening on the reg. There are plenty of ice cream brands that’ll satisfy your taste buds, of course, but none that will make you as proud as a homemade version. So to make it easier for you, here’s a delicious fig and chocolate chunk no-churn ice cream recipe that takes the ice cream machine out of the equation. Win-win in my book!
Fig and Chocolate No-Churn Ice Cream Recipe
- 1/4 pound fresh black mission figs
- 1 ½ tablespoons unsalted butter
- 1 ½ tablespoons brown sugar
- 1 ½ tablespoons honey
- Pinch of sea salt
- 14 ounces sweetened condensed milk
- 1 tablespoon vanilla extract
- 2 ½ cups chilled heavy cream
- ¼ cup cacao nibs
From the Organic Authority Files
Preheat your oven broiler. Remove the stems of the figs and chop them into eighths. In a saucepan over medium-high heat, add the butter, brown sugar, honey, and sea salt. Stir while the mixture cooks. When it begins to bubble, add the figs. Stir so that the figs are completely coated by the mixture.
Transfer the pan to under the broiler and let the figs and sauce continue to broil for 5 minutes. Stir occasionally to prevent the sugar from burning. Once finished, set aside to cool to return temperature.
In a large bowl, add the condensed milk, vanilla, fig mixture, and cacao nibs. In a separate bowl, beat the heavy cream until soft peaks form. Fold about half of the whipped cream into the fig mixture. Once combined, fold in the remaining half of the whipped cream.
Pour the ice cream into an aluminum loaf pan and seal with plastic wrap. Freeze. Before serving, let the pan sit at room temperature for 10-15 minutes so that the ice cream is easily to scoop
Ice Cream Image from Shutterstock