I was recently given some fresh figs, and was quite excited to create something delicious with them. Although I perfectly ripe figs unadorned, I thought something a bit more special was in order. It was hot that day, so I decided on a luscious raw ice cream.
The base was quite silky, and the aroma of almonds and coconut escaped from my food processor as I opened it up to give it a taste. You see, it contained a fair amount of fresh coconut as well as coconut oil...that is what makes this raw ice cream so special and delicious! It tasted of sweet coconut, almonds and floral figs...it was sooo good! This was before freezing!
After it was processed in my ice cream maker, I could not stop sampling it. It was far too good! But, since I cannot eat 4+ cups of ice cream in one sitting, I was glad there was some for another day when I came back for it.
Raw Fig Almond Ice Cream
Makes 4 cups ice cream
1 cup raw almonds, (soaked for 2 hours at least, then drained)
1 cup young coconut meat
1/2 cup coconut water
1/4 cup agave nectar or honey depending on how sweet you like it
1/4 cup coconut oil, liquified
seeds of one vanilla bean or 2 tsp pure vanilla extract
1 tsp pure almond extract
1/8 tsp sea salt
1 1/2 cups fresh organic figs, cut in half and stems removed
To make the ice cream, place all the ingredients in a food processor and process until smooth. Press the mixture through a fine meshed strainer to remove chunks if desired. Pour the strained base into an ice cream maker, and process according to directions. Pour into a freezer safe container and place in the freezer.
To serve, spoon the sauce over the ice cream and enjoy!