Burnt Fig And Honey No Churn Ice Cream

desserts Feb 28, 2023
Burnt fig no churn ice cream recipe | ice cream in blue bowl on white bench with cut fresh figs

If you're like me and love a short cut in the kitchen...you'll love this Burnt Fig and Honey No Churn Ice Cream.

It's so creamy and seriously yum!!

And just like the title says...there's no churning which saves so much time...BONUS!!

I had a bumper crop of figs from my tree this year, and even though I love fresh figs...there's only so many you can eat so it was time I got creative in the kitchen so they didn't go to waste.

This recipe uses 400g of fresh figs which took care of the big bowl of them I was storing in the fridge, but you can also use frozen figs too. Unfortunately dried figs don't give this ice cream the same flavour as fresh figs.



I've also included glucose in this recipe which helps to keep the ice cream at a scoopable consistency instead of having to wait for ages for it to soften before serving. If you don't have glucose you can leave it out, but you'll will need to allow the ice cream to sit at room temperature for 5 - 10 minutes before digging in. 


Burnt Fig And Honey No Churn Ice Cream


  • 400 g of fresh figs quartered
  • tbsp (60g) of brown sugar
  • 1 tbsp of honey
  • 1/4 teaspoon salt
  • 600ml thickened cream
  • 395g can sweetened condensed milk
  • 2 tablespoons glucose (optional)


  1. Preheat the oven to 200°C / 180°C fan forced and line a baking tray with baking paper.
  2. Combine the figs, honey, salt and brown sugar in a bowl and then spread the mixture evenly over the baking tray. Bake for approximately 30 minutes or until caramelised and set aside to cool.
  3. Once the figs have cooled place into a food processor making sure you get all the syrup and any bits that have turned to toffee. The dark bits may taste bitter at this stage but that disappears once it's added to the ice cream and really enhances the flavour, so don't leave it out. 
  4. Process the mixture until a paste forms with small chunks of fig still visible.
  5. In a large mixing bowl, add the cream and beat until stiff peaks form.
  6. Add the condensed milk and glucose if using, then continue to beat until the mixture is combined. Be careful not to overbeat of the cream will start to separate. 
  7. Add the pureed fig mixture and beat until the mixture is throughout the cream. 
  8. Transfer to a container then press a sheet of plastic wrap over the surface. 
  9. Seal and freeze for at least 6 hours, or overnight. 




I hope you enjoy this recipe, and as always, if you have any questions at all just let me know.

Happy Baking!


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