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Roasted Fig Ice Cream (no churn)


{AIP, Paleo, Fruit sweetened, no churn}

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Rate this recipe 3.5/5 (2 Votes)


  • 2 bananas – ripe (turning brown)
  • 4 figs – fresh or dried
  • 2 dates – pit removed
  • pinch of cloves
  • 1/8 t cinnamon
  • 3/4 cup water
  • 1/2 T balsamic vinegar


Servings 3
Preparation time 15mins
Cooking time 240mins
Adapted from


Step 1

on the day before you want to eat it:

– slice bananas and place in the freezer

make the ‘fig caramel’

– cut the tops off the figs and quarter them

– place figs, dates, spices and water in a small saucepan and allow to simmer over low to medium
heat for about 8 minutes (until water has evaporated and dates have dissolved) – if you use dried figs, you’ll need a little more water and a few more minutes simmering for them to soften completely

– add the balsamic vinegar and allow to cook over low heat from another minute

– spoon the caramel mixture into a small food processor and pulse until it forms a smooth paste

– store in the fridge over night

about an hour before you want ice cream:

– place banana slices in your food processor and process until smooth and creamy

– add caramel mixture and stir through – either swirl it through, or mix in completely – both are equally tasty

– spoon ice cream into a freezer safe container and freeze for one hour before serving

– best made right before serving (although I find if you let it thaw a bit it’s good a few days later too)

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