Fig Vanilla Ice Cream

Recently, I cancelled my Facebook page. It no longer served a purpse. I felt that the new feed layout was convoluted and designed in a way that was not reader friendly. Rather, I am back to bookmarking and in the process I revisited some of my favorites while discovering new ones. If you have recommendations for blogs documenting life that perhaps some of us would love to experience, but don’t have the chance yet their photography gives us a glimpse what it must be like, please leave in the comments. Here is a few links I loved visiting this week:

This gorgeous blog by Antonella Frames of Sugar
This red velvet cake recipe from Blissful Basil
This buckwheat maple syrup waffles breakfast over on Tending Table
This fig and blue cheese salad recipe from O&O Eats.

vegan fig vanilla ice cream

Figs are one of my favourite fruits. Other seasonal favourites include quince, watermelon, passionfruit to name a few. Typically figs are found at the markets during the last days of summer. They are expensive and used sparingly, so when making ice cream a few figs can go a long way. These tasted just as I remembered them along the Mediterranean coast. Our trip to Hvar last July was a reminder of how climate dictates the quality and taste of our food. Needless to say I am obsessed with seasonal coastal produce.

Fig Vanilla Ice Cream

1 cup almonds, soaked overnight and skins removed
1 cup shredded coconut
3 cups filtered water
3 tablespoons full fat coconut cream, refrigerated overnight
1/3 cup sugar
2 teaspoons arrowroot, dissolved in a bit of milk
1 teaspoon vanilla paste
200 grams figs

To make fresh almond and coconut milk, soak almonds overnight then slip the almonds out of their skins. If they don’t slip easily, cover with boiling water and let sit for about five minutes. Skins should slip off easily. Next, combine blanched almonds and shredded coconut with water in a high speed blender and blend until smooth. Strain using a nut milk bag. It will make approximately 750 ml. You will only need 400 ml for this recipe rest store in the fridge and use over the next two days.

Place 400 ml of the freshly made almond and coconut milk with sugar in a small bowl and mix using a hand held blender till all sugar has dissolved. Open the can of coconut cream, scoop 3 tablespoons of thick white cream from the top and add to the bowl together with dissolved arrowroot and vanilla paste. Stir all the ingredients or give another gentle mix with the hand held blender

Place figs in a blender and blend to desired texture. Set aside.

Pour the almond coconut milk mixture into an ice cream maker and churn according to the manufacturers instructions. When the ice cream is almost ready, swirl in the blended figs. Serve immediately or transfer to a freezer safe dish until ready to serve.

  • fatimah said:

    those figs are gorgeous and I love how easy the recipe is! xx

    • Ines said:

      oh super easy! Hardest thing is finding figs. They are around for such brief period of time that I find myself wanting to eat them with everything lol

  • Asha said:

    Hi Ines,

    Here are a few of my favourites. Most aren't new. I hope you like them.

    This story from Oh Ladycakes:

    This recipe isn't vegan, but I loved the authentic writing in this:

    On Decluttering:

    The Book of Joy:

    From Martha Beck:

    Marie's interview with Chloe Coscarelli:

    From 101 Cookbooks:

    From Green Kitchen Stories:

    Best wishes,

    • Ines said:

      Hi Asha! If it wasn't for you I don't know that I'd necessarily come across half of these. For instance, Chef Chloe is someone I hadn't heard about before and I particularly liked the one from Emma of My Darling Lemon Thyme. I got to meet her when she was living in Perth and she knows her stuff, is down to earth and real! ps. I am gonna make that penne pmodoro recipe this weekend it looks amazing....thank you so much for popping in and saying hello, anyone that stops by will be keen to check out your links too xx

  • Asha said:

    Hi Ines,

    I'm sorry about the delayed reply. I'm so glad you liked the links. I hope the pasta from Green Kitchen Stories turned out well.

    Your recipes and photos are inspiring! I'm a bit of a lazy cook but am a foodie :).

    Shall look forward to more recipes and photos from you this year. I hope you have a good 2017.

  • Asha said:

    Hi Ines,

    Here are some more links that I've found inspiring, so I thought I'd share them too:

    Anna Jones's interview with Claire Ptak:
    Claire's reply to the question 'What sets an amazing cake or dish apart from a good one?'

    Kris Carr's blog:

    Aran Goyoaga's writing in this:

    Susan Jane White's humorous writing and recipes:

    Deliciously Ella's recipes:

    I hope you like them.

    • Ines said:

      Thank you for these! They are awesome, and how sweet is the article by Anna Jones about layering texture and flavour because that's sort of where I am at in terms of creating vegan cakes that are very much traditional.....graci.

  • Asha said:

    Hi Ines,

    Not at all. I'm glad you liked them.