First, before I jump into this delicious recipe, I would like to thank everyone for your amazing response and notes of congratulations for my cookbook announcement! You’re all… well, too sweet! There is so much excitement for Cut the Sugar, You’re Sweet Enough that I can’t even wrap my head around it that this is really happening. It was a lot of hard work put into this book this last year so I hope you will enjoy its beauty and the practical life-changing approach to cutting out sugar. The cookbook comes out in January 2016 and is already available for preorder, so reserve your copy today! :)
Summer is upon us and we’re loving it to pieces. We’ve been travelling and visiting family in Poland, our favourite cites there, and the stunning mountains. And since Paris is always a good idea, we went for an amazing 5 day trip to Paris to celebrate our 10th Wedding anniversary. We had the best time. So far, it truly is the best summer ever.
Of course we’re so happy to be back home and just unwind and catch up on my favourite things ~ taking it easy, eating in the backyard, grabbing the blanket and just relaxing out on the grass in the park and hitting the nature trails right by my house. I really just love the little things and when the days linger and life is simple…
Aside from sweet memories of our summer and a month still to go, there’s one key element that can’t be missed – it’s ice cream. Of course, you just can’t have summer without ice cream. So I think this delicious ice cream recipe is coming at a good time.
If you’re still not keen on making your own ice cream – you must try it out. It’s easier than you think and so much healthier too! And it’s fun! It is healthier as you know the ingredients that go in it. And my favourite part – you control the sweetness and type of sugar used.
One thing I can’t stand with store-bought ice cream is that even though you get organic and all-natural, it’s often too sweet for me. I’ve learned to cut back on sugar (as you now know from the Cut the Sugar cookbook announcement!) :) So now, even a little sugar is a lot. I love to use quality ingredients in my recipes and quality sugars are really important to me. Making your favourite treats healthier is great so you don’t feel guilty when you indulge in a little something. Because once a while – ice cream is just the best thing in the world.
In this recipe, I use the sweetness of figs, honey and a little stevia to lower the calories. With these sugars your blood sugar is more stable and the whole treat is absolutely delicious.
Using coconut milk to make ice cream is also great and healthy. And the process is surprisingly easy.
Aside from ice cream, I can’t help to share some beautiful photos from our trip to the mountains. I just can’t see how else to share them at this time. Hope you don’t mind… :)
This place is everything. It is a hidden gem tucked away between the Tatry mountains. You need to hike up there to be in this spot. We walked 7 kilometers in 4 hours uphill. We talked through the heat, rain and a storm all in those 4 hours. Such is the weather in the mountains. But it was all worth it. If I could I would build a house right there and wake up to this view everyday. Alas, if this is your dream too, it’s good to know that there’s an Inn right there so your dreams can also come true and you can wake up to so much beauty.
Morskie Oko means The Eye of the Sea, that’s because it’s a round sea surrounded by mountains. To be there and to see these vast views all around is incredible. These photos don’t do it justice… but these photos are everything to me.
I was so happy to be there with my mom and my two girls and to now treasure these memories forever in my heart. I can’t wait until we go back… Amelia was loving all this nature so much. She was happy in my Oscha ring sling and I could not be happier with her snuggled close to me.
By the way, this is the Amelia Oscha ring sling (how perfect) ;) and it’s made from 100% pure linen and made in Scotland. It’s probably the best baby accessory I now own. :)
But let’s get back to the ice cream, shall we?
Coconut Ice Cream is a godsend. I used to marvel over the intricate art of ice cream-making (and it can be such a complicated task when you make it with eggs and heavy cream) but hello, this is way better!
And I love fresh figs so much.
Caramelizing them with honey is amazing to heighten the flavour – it’s something beyond delicious.
This flavor combination of caramelized figs with honey in the coconut milk base is my absolute favourite. It’s bowl-licking good and good-for-you too!
Roasted Honey and Fig Coconut Ice Cream
– refined sugar free ice cream, that’s dairy and egg free
– to make vegan ice cream, replace the honey with maple syrup
2 cans of full fat coconut milk (like these)
2 tablespoon tapioca or arrowroot starch
2 tablespoons coconut oil
8 tablespoons raw honey, divided (or maple syrup for a vegan option)
1 teaspoon vanilla extract or vanilla bean paste
4-6 drops of liquid stevia, if extra sweetness is desired
8-10 fresh figs (reserve a few for serving if desired)
Combine room-temperature coconut milk with starch in a small saucepan and whisk until fully combined. Once it’s mixed, place over low-medium heat and add in 6 tablespoons of honey and coconut oil while continually stirring. Remove from heat and whisk in vanilla extract. Allow to cool completely and refrigerate until the mixture is fully cold, at least 2 hours.
Meanwhile you can caramelize the figs. Wash and slice the figs (stems removed) and place into a small skillet with two tablespoons of honey and a tablespoon of water. Heat on medium-low heat stirring continuously for about 5 minutes. Turn off heat and allow to cool at room temperature, then refrigerate to make it completely cold.
To make the ice cream, transfer the coconut mixture to an ice cream maker (See sidenote at the bottom of the recipe for making this recipe without an ice cream maker) and mix according to manufacturer’s instructions.
The ice cream is ready to eat. Scoop into bowls and top with caramelized honey figs and fresh figs on top. Enjoy!
OR spread the ice cream into a parchment-lined freezer-safe bowl (about 4×9″) and spoon the honey figs on top, mixing in slightly if preferred. Cover with an overlap of parchment paper, press down so you don’t trap any air. Freeze for up to 1 month*
* If freezing completely, allow the ice cream to thaw in the fridge for 20-30 minutes before serving as it gets pretty solid once fully frozen and it will be hard to scoop.
Sidenote : you can make this recipe without an ice cream maker too. Just pour the ice cream ingredients into the freezer-safe bowl and place in the freezer. Stir every 1/2 hour until completely smooth and creamy so the crystallization doesn’t settle in. Enjoy!
I hope you will be making this ice cream soon and enjoying the fig season to its fullest! Wishing you the best summer filled with great memories, great food and people :)