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Honey-Drizzled Fig and Ricotta Ice Cream

Creamy Honey-Drizzled Fig and Ricotta Ice Cream Recipe

This Honey-Drizzled Fig and Ricotta Ice Cream is a refreshing no-bake dessert perfect for summer gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 scoops
Course: Dessert
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Figs
  • 10 figs Fresh Figs Use sweet Mission figs or rehydrated dried figs if unavailable.
  • 2 tablespoons Unsalted Butter Coconut oil is a dairy-free alternative.
  • 3 tablespoons Honey Experiment with different varieties for added flavor.
  • 1 pinch Sea Salt Enhances overall sweetness.
For the Ice Cream Base
  • 1 cup Ricotta Cheese Well-strained for a silky texture.
  • 2 cups Heavy Cream Use cold for a richer consistency.
  • 4 tablespoons Honey Adjust to taste.

Equipment

  • Oven
  • ice cream maker
  • Skillet
  • Fine mesh sieve
  • large bowl
  • Airtight Container

Method
 

Preparation Steps
  1. Preheat your oven to 450°F (232°C). Clean fresh figs by rinsing and trimming stems. Halve figs while keeping bases intact and arrange upright in a skillet.
  2. Melt butter and honey with sea salt, then drizzle over figs. Roast in the oven for about 10 minutes until tender and caramelized.
  3. Strain ricotta cheese into a large bowl. Whisk in heavy cream and honey until smooth. Cover and chill mixture for at least 4 hours.
  4. Pour chilled mixture into an ice cream maker and churn according to manufacturer’s instructions until creamy, about 20-30 minutes.
  5. Transfer churned ice cream into an airtight container, pressing plastic wrap onto surface. Seal and freeze for at least 4 hours.

Nutrition

Serving: 1scoopCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 50mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 1mgCalcium: 100mgIron: 0.5mg

Notes

Allow ice cream to sit at room temperature for 5-10 minutes before serving for easier scooping.

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