This luxurious fresh fig and toasted walnut ice cream combines naturally sweet figs with crunchy, nutrient-dense walnuts for a dessert that’s both indulgent and wholesome.
Packed with fiber, healthy fats, and plant-based nutrients, it’s a treat that satisfies without being heavy.
Quick to prepare and perfect for seasonal enjoyment, it’s an elegant yet simple addition to any dessert table.
Homemade Fig Walnut Ice Cream
Equipment
- 1 Cuisinart Ice Cream Maker (with freezer bowl)
- 1 blender
- 1 mixing bowl
- 1 Oven (for toasting walnuts)
- 1 baking tray
- 1 airtight container (for storing ice cream)
Ingredients
- 15 fresh figs ripe, chopped
- 1 cup granulated sugar
- 1 cup whole milk
- 2 cups heavy cream
- 1 tsp pure vanilla extract
- ⅔ cup toasted walnuts chopped, divided
- ⅓ cup fresh figs chopped, for garnish (optional)
Instructions
- Prepare Your Ice Cream Maker: Start by placing the freezer bowl of your Cuisinart ice cream maker in the freezer at least 24 hours before making the ice cream. This step is crucial—without a fully frozen bowl, the mixture won’t churn properly, and the ice cream will lack the perfect creamy texture. Make sure your freezer is cold enough to maintain the bowl frozen until ready to use.
- Toast the Walnuts for Crunch: Preheat your oven to 300°F (150°C). Spread the walnuts evenly on a baking tray in a single layer. Place them in the oven for a few minutes, keeping a close eye on them so they don’t burn. Toasting enhances the flavor, giving a rich, nutty aroma and a satisfying crunch. Once lightly golden, remove the walnuts and allow them to cool completely before chopping into small pieces. Set aside two-thirds for mixing into the ice cream and reserve one-third for garnishing.
- Prepare the Fresh Figs: Wash the fresh figs thoroughly under running water and gently pat them dry. Remove the stems and chop the figs into smaller pieces for easier blending. If fresh figs are unavailable, dried figs can be used—soak them in warm milk for about 30 minutes before blending to soften them. This ensures a smooth, luscious texture in your ice cream.
- Blend the Figs and Milk: Place the chopped figs, granulated sugar, and whole milk into a high-speed blender. Blend until the mixture is completely smooth, creating a creamy fig base. Taste the mixture and adjust the sweetness if needed. This fig puree will form the foundation of your ice cream, providing natural sweetness, fiber, and a vibrant flavor.
- Incorporate the Heavy Cream: In a separate large mixing bowl, pour the heavy cream and gently whisk it until smooth. Add the blended fig and milk mixture to the cream and mix thoroughly, ensuring a uniform texture. Finally, add the teaspoon of pure vanilla extract to enhance the depth of flavor. The cream adds richness and body, balancing the natural sweetness of the figs.
- Churn the Ice Cream: Remove the frozen bowl from the freezer and assemble your Cuisinart ice cream maker. Turn it on and slowly pour in the fig and cream mixture. Allow it to churn for about 15–20 minutes. During this process, the mixture will thicken and develop a soft, creamy consistency.
- Add the Chopped Walnuts: Five minutes before the ice cream finishes churning, add the pre-toasted chopped walnuts. This ensures the nuts are evenly distributed throughout the ice cream without losing their crunch. Continue churning until the ice cream reaches a soft, scoopable texture.
- Transfer and Freeze for Firmness: For a firmer consistency, transfer the churned ice cream to an airtight container. Smooth the top with a spatula, cover tightly, and place in the freezer for 3–4 hours. This step allows the ice cream to set properly while maintaining a creamy texture that’s easy to scoop.
- Serve and Garnish: When ready to serve, remove the ice cream from the freezer a few minutes beforehand to make scooping easier. Scoop the ice cream into bowls or cones, then sprinkle the reserved chopped walnuts and optional fresh fig pieces on top for a beautiful presentation. The garnish adds extra texture, flavor, and visual appeal.
- Enjoy Your Homemade Dessert: Take a moment to appreciate the rich aroma and creamy texture of your freshly made fig and walnut ice cream. Each bite combines the natural sweetness of figs with the satisfying crunch of toasted walnuts, creating a dessert that’s perfect for any occasion. Enjoy immediately, or store in the freezer for later indulgence.
Notes
- This ice cream is best made with ripe, fresh figs, but dried figs soaked in warm milk can be used as an alternative.
- Toasting the walnuts enhances flavor and provides a satisfying crunch. Avoid over-toasting, as they can burn quickly.
- The ice cream base can be prepared ahead of time and stored in the fridge for a few hours before churning.
- For a firmer texture, allow the churned ice cream to freeze in an airtight container for at least 3–4 hours.
- This recipe is naturally high in fiber, contains healthy fats from walnuts, and can be enjoyed as a nutrient-rich dessert.
Chef’s Secrets for Creamy Perfection
The secret to perfectly creamy fig ice cream lies in balancing the fruit puree, cream, and sugar.
Using fully ripe figs ensures maximum sweetness and flavor, while blending the figs smoothly prevents chunks from affecting the texture.
Toasting walnuts separately allows them to retain their crunch and aroma, giving every bite a delightful contrast.
Adding the nuts toward the end of churning ensures even distribution without compromising creaminess.
Finally, using an airtight container and allowing the ice cream to firm in the freezer ensures a smooth, scoopable texture every time.
Serving Suggestions for Elegant Presentation
This ice cream shines on its own or as part of a plated dessert.
Serve scoops in chilled bowls or cones and garnish with extra chopped walnuts and fresh fig slices for a visually appealing treat.
For a more indulgent experience, drizzle with honey, a splash of balsamic glaze, or a sprinkle of dark chocolate shavings.
It pairs beautifully with crisp cookies, almond biscotti, or a simple sponge cake.
This dessert is also perfect for summer gatherings, brunches, or as a light, satisfying ending to a dinner party.
Storage Tips to Maintain Freshness
Store your fig and walnut ice cream in an airtight container to prevent ice crystals from forming.
Keep it in the coldest part of the freezer rather than the door for consistent texture.
For best results, allow the ice cream to sit at room temperature for 5–10 minutes before scooping to make serving easier.
Leftovers can safely be stored for up to two weeks, but for optimal flavor and creaminess, consume within one week.
Always use a clean scoop to prevent introducing moisture or ice into the container.
Frequently Asked Questions
1. Can I use dried figs instead of fresh?
Yes! Soak dried figs in warm milk for about 30 minutes to soften them before blending.
This will give a smooth, creamy texture similar to fresh figs while keeping the flavor rich and natural.
2. Can I replace walnuts with another nut?
Absolutely. Almonds, pecans, or hazelnuts can be used instead. Toast them lightly to bring out their flavor and add crunch.
Honey-roasted nuts also work well for a sweeter variation.
3. How can I make this ice cream firmer?
After churning, transfer the ice cream to an airtight container and freeze for at least 3–4 hours.
This extra freezing step ensures a firm, scoopable consistency that holds its shape beautifully.
4. Can I prepare the base ahead of time?
Yes, the blended fig and cream mixture can be made a few hours in advance and stored in the refrigerator.
Just make sure it is well chilled before pouring into the ice cream maker for optimal churning.
5. How do I serve ice cream without it melting too quickly?
Serve the ice cream in chilled bowls or on plates that have been briefly placed in the freezer.
Allowing it to sit for just a couple of minutes at room temperature makes scooping easier without it melting too fast.
