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–+ servings
Honey-Drizzled Fig and Ricotta Ice Cream

Honey-Drizzled Fig and Ricotta Ice Cream

Experience the creamy delight of Honey-Drizzled Fig and Ricotta Ice Cream, an extraordinary summer dessert highlighting fresh figs.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 25 minutes
Servings: 4 scoops
Course: Desserts
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Figs
  • 8 figs Mission Figs Substitutions: Brown Turkey figs or dried figs
  • 2 tablespoons Unsalted Butter Can use dairy-free alternative
  • 3 tablespoons Honey Adjust based on taste preference
  • 1 pinch Sea Salt Essential for flavor enhancement
For the Ice Cream Base
  • 1 cup Ricotta Cheese Make sure it's well strained
  • 1 cup Heavy Cream Can substitute with non-dairy cream
  • 2 tablespoons Honey Adjust to taste
  • 1 pinch Sea Salt

Equipment

  • Oven
  • Baking dish
  • Saucepan
  • Mixing bowl
  • Ice Cream Maker
  • Fine-mesh sieve
  • plastic wrap
  • Airtight Container

Method
 

Preparation Steps
  1. Preheat your oven to 450°F (232°C). Clean the figs, remove stems, and halve them without separating completely.
  2. Melt butter with honey and sea salt in a saucepan, then drizzle over figs. Bake for about 10 minutes.
  3. Strain the ricotta and mix with heavy cream, honey, and sea salt in a bowl.
  4. Refrigerate the mixture for at least 4 hours or overnight.
  5. Pour the mixture into an ice cream maker and churn for 20 to 30 minutes until thickened.
  6. Transfer ice cream to an airtight container, press plastic wrap onto the surface, and freeze for at least 4 hours.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 80mgPotassium: 180mgFiber: 1gSugar: 24gVitamin A: 300IUVitamin C: 1mgCalcium: 150mgIron: 0.5mg

Notes

Let the ice cream sit at room temperature for 5-10 minutes before scooping for easier serving. Store in an airtight container for up to 2 months.

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