Roasted Fig and Mint Ice Cream

A roasted fig and mint ice cream, say what?! When figs and browned butter and some sugar combine with mint and good ol’ vanilla ice cream, it’s amazing.

I absolutely love making ice cream. You can get a little wacky with the flavors and usually it’s still great because it’s ice cream we’re talking about here.

And I don’t care that the cooler weather is here because as a Florida girl, my mind feels like summer all year long. But, what I do enjoy is making ice cream that screams the flavors of the season. Like a fresh berry ice cream in the summer, and bacon ice cream year-round (yeah, I said it.)

Today I’m sharing a fig and mint ice cream made with Erysweet by Steviva, a non-GMO sweetener that can replace sugar in recipes at a 1:1 ratio. It’s paleo, keto and diabetic friendly and I didn’t notice a difference in my ice cream. The star of the ice cream show are these roasted figs that had a nice bout in the oven for about 10 minutes to slightly caramelize in browned butter and sugar. I mean….they can be a treat all on their own, but I like to combine the fall favorite figs with fresh mint.

Mint is one of my favorite herbs. I only use it in a handful of savory dishes, but always have some on hand for water, lemonade, or to boil on the stovetop to get a nice smell throughout the house. Fresh mint is so fragrant and cooling that it works very well with the figs. And we all know how well mint works in ice cream because hello, seasonal peppermint is basically the best ice cream flavor ever.

Enjoy!

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Print Recipe

Roasted Fig and Mint Ice Cream

A roasted fig and mint ice cream, say what?! When figs and browned butter and some sugar combine with mint and good ol' vanilla ice cream, it's amazing.

Ingredients:

• 1 (14-ounce) can sweetened condensed milk
• 1 (5-ounce) can evaporated milk
• 4 tablespoons Erysweet by Steviva, plus 1 teaspoon
• 1 teaspoon vanilla
• 1 vanilla bean pod (just scrape out the seeds and use those)
• 2 cups whole milk
• 1 1/2 cups dried figs, chopped
• 2 tablespoons unsalted butter, melted
• 2 teaspoons chopped fresh mint

Directions:

1. Freeze ice cream bowl for 24 hours, or according to manufacturer's directions.
2. Preheat oven to 300*F.
3. In a medium bowl, whisk together the condensed milk, evaporated milk, 2 tablespoons sugar, vanilla and whole milk. Cover and chill for 30 minutes.
4. While mixture is chilling, add butter, figs and 1 teaspoon Erysweet to a shallow baking dish; stir to spread evenly. Bake at 300*F for 10 minutes, or until butter is browned and figs are slightly caramelized. Keep everything that's in the baking dish because you'll use it later.
5. Remove ice cream bowl from freezer and, according to manufacturer's directions, assemble the ice cream maker. Turn it on and pour the chilled ice cream mixture into the frozen ice cream bowl. Churn until you achieve a soft ice cream consistency.
6. Remove ice cream from maker and transfer to an airtight container. Freeze for 15 minutes.
7. In a bowl, combine roasted figs mixture and fresh mint. Stir mixture into semi-frozen ice cream. Return ice cream to freezer for another 1-1 1/2 hours.