Make Ahead

Honeyed Coconut Fig Ice Cream

August 27, 2012
1 Rating
Author Notes

I don't have a sweet tooth...I don't make dessert very often, but when I do, it normally includes some form of ice cream. This "Philly" style ice cream is sooo easy to make...just pour your super chilled ingredients into an ice cream maker and let it whirl. No eggs to curdle, no custard to strain...just wonderful cream, fruit and honey! —inpatskitchen

  • Makes about one quart
  • 2 cups heavy cream
  • 1 cup canned coconut milk
  • 1/2 cup plus 2 tablespoons honey
  • 20 to 24 fresh figs ( I used Black Mission)
  • 1 teaspoon fresh lime zest
  • 1 teaspoon fresh lime juice
  • 1/2 cup sweetened coconut flakes
In This Recipe
  1. Whisk the heavy cream, coconut milk and 1/2 cup honey in a medium mixing bowl for about 2 minutes to fully incorporated that honey. Cover and refrigerate for about 2 hours.
  2. Scoop the pulp out of the figs (you'll want just over a cup of the pulp) , add the zest, lime juice and the 2 tablespoons of honey and mash in a small bowl. Refrigerate for about 2 hours.
  3. Chill the coconut flakes in the fridge for about 2 hours also.
  4. After everything is chilled place all into your ice cream maker and process according to manufacturers directions, usually about 30 minutes. Place in a freezer container and freeze to harden.

See what other Food52ers are saying.

  • gingerroot
  • aargersi
  • inpatskitchen
  • Marlene Hesketh
    Marlene Hesketh

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!