Roasted Fig Ice Cream (no churn)

{AIP, Paleo, Fruit sweetened, no churn}

PREP TIME

15

minutes

TOTAL TIME

240

minutes

SERVINGS

3

bowls

PREP TIME

15

minutes

TOTAL TIME

240

minutes

SERVINGS

3

servings

Ingredients

  • 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

Directions

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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