Vegan Fig Almond Ice Cream with Crunch
Ingredients
- 1/2 cup figs (fig puree)
- 1/4 cup maple syrup or sugar or honey
- 2 tsp amaretto (optional)
- 1/2 cup coconut cream
- 1/2 cup coconut condensed milk
- 1/3 cup roasted almonds (chopped)
Preparation
In a blender, add figs and blend to a puree consistency using a high-speed blender.
In a bowl, whisk coconut cream with maple syrup to make a thick creamy frosting; this helps achieve a creamy texture without an ice cream churner.
Add coconut condensed milk and whisk again.
Add fig puree and mix well, then gently fold in the fig puree and almonds without whisking.
Pour the mixture into molds, adding some fig puree and almonds in the middle layers for extra crunch. Place a stick in the middle and freeze for 4 to 5 hours or overnight.
This makes 8 to 10 popsicles depending on the mold size.
