- 1 cup almond flour
- 3 cups water
- 1 1/2 cup coconut oil
- 3/4 cup honey
- 4 tbsp vanilla
- 2 cups chopped figs (1 cup to blend with mixture, 1 cup to chop in)
- ½ tbsp salt
On a hot, summer day there is no better dessert than ice cream. I had bought an almond-fig torte (no sugar added), and found the best use for it. Though if you have dried Turkish figs, it works as well. My husband said this recipe was definitely “blog worthy,” so I am sharing it with you today. The best part? It tastes amazing without sugar, dairy, artificial sweeteners, preservatives, etc. It is SCD friendly!
To make this recipe, you will need a blender and an ice cream machine. If you don’t have an ice cream machine, just skip the ice cream machine steps, and put the mixture the freezer with the fig chunks. The texture might be a bit different, but it will still taste delicious.
First, blend the ingredients together, except for the fig.
Then chop up the fig, amounting to about 1 to 1 1/2 cup.
Add in the chopped fig to the blender. Save the rest for mixing in later.
Pour the ice cream mixture into the ice cream maker.
The ice cream maker will churn the mixture, eventually turning into ice cream. Every machine is different, so you should follow the manufacturer’s directions. My ice cream was in for about 40 minutes.
If you really can’t wait, you can eat it “soft serve.”
For a harder consistency, put it in the freezer and eat it the next day. We do both — soft serve on day 1 and frozen from day 2 until whenever it lasts.
Yummy! Note – my husband didn’t think he liked figs until he tried this recipe.