Are you ready to taste the most delizioso gelato ever?
We don’t like ice cream, we LOVE ice cream! In fact we love it so much that we’ve taken our oh-so-loved ice cream maker with us from Italy to Sweden and then from Sweden to Ibiza, even though it’s massive and weighs a ton. It’s wonderful and makes ice cream with the most amazing texture, so who cares it’s roughly the same size as our kitchen? It’s not really that huge but you get the point.
With summer slowly fading away we’re trying to make the most out of what’s left of it. We’re enjoying warm morning walks, lazy time on the beach and of course gelato, whenever we can squeeze it in. We feel it’s equally important to set aside time to nourish the inner as it is to nourish our bodies with good real food.
Since it’s fig season in Ibiza we had this idea to use the fruit with our favorite basic ice cream recipe. There are fig trees everywhere here so, during the last few weeks our morning walks have turned into small fig harvests. We just love it!We came up with this ice cream recipe about 3 years ago and it’s sooo good that we’re always making it whenever we crave a buon gelato. It’s creamy, light, easy to make and the coconut palm sugar gives it a hint of caramel flavor that is to die for! This ice cream + caramelized figs + pistachios are a match made in heaven and if you’d like to make it even more festive a dash of rum is perfect.
Try it out and let us know in the comments if you love this ice cream as much as we do!
Coconut Ice cream recipe with Caramelized Figs & Pistachios
1 cup / 250 ml coconut milk
1 cup / 250 ml almond milk
2 ½ oz. / 70 g coconut palm sugar
1 ½ teaspoon ground vanilla
A pinch of salt
6-8 fresh figs + 1-2 for garnish
2 tablespoon coconut palm sugar
3 tablespoons chopped pistachios
Wash and cut figs in halves. Warm coconut sugar in a small skillet over medium-low heat for about a minute, until it starts to melt. Add figs cut-side down and cook until soft and caramelized, about 2-3 minutes. Turn figs over and cook for another minute. Turn off heat and allow to cool at room temperature, then refrigerate.
Place coconut milk, almond milk, sugar, vanilla and salt in a high-speed blender and blend until smooth and the sugar is dissolved (or place in a saucepan on low heat until blended well, then let cool).
To make the ice cream, place the mixture in an ice cream maker and mix according to manufacturer’s instructions.
Serve in bowls or glasses and top with caramelized figs, mixing in slightly if preferred. Garnish with chopped pistachios and a fresh fig half.