An easy early fall ice cream recipe – no ice cream maker needed.
I love classic ice cream flavors such as chocolate, vanilla, cookie dough (anyone?). However, sometimes I want something that feels a bit more sophisticated. Although I’m no longer a student, fall always feels like a time when I want to really get by sh*t together and be the best version of myself. Organizing the closet, reading more, pretending I’m always the person who chooses something subtle and refined (changing my manicure from silver hologram foil to a minimal beige and rose gold). Fall is that time for me.
On Instagram, I’m part of a collaboration called Head Out With Us where my co-creators and I choose a theme each month and then shop for the items and create something within that theme. September is #fallinspo. I wanted to make a dessert and originally was considering making something with apple or pumpkin. Upon more consideration, I wanted to do something a bit unexpected as there’s plenty of time for apple and pumpkin. I decided I wanted to do something with figs which actually have two seasons – one in the first few weeks of June and then another in August through October.
With that in mind, the idea for a no churn ricotta and fig ice cream recipe was born. I also figured it’s a great time to get the last licks of ice cream in before the whether turns colder and we all have our minds on cookies, apple cider doughnuts, and hot chocolate.
This is so easy and delicious. Since it’s a no churn recipe, you don’t even need an ice cream maker and to be honest, not even that many ingredients.
No churn ice cream with ricotta and honey roasted black mission figs
- 16 oz whole milk ricotta
- 8 oz heavy cream
- 14 oz can of sweetened condensed milk
- 2 tbsp pure vanilla extract
- 1/2 tsp salt
- 16 oz ripe black mission figs
- 1/4 cup honey
Pre-heat your oven to 375 degrees.
Gently wash figs in cold water and dry them off. Figs are delicate so don't douse them in water.
Remove stems from the figs and slice them in half lengthwise and then across so they are in quartered pieces.
Line a baking sheet with parchment and arrange the figs on the sheet with the cut side up.
Drizzle the honey over the figs.
Roast the figs until the honey starts to bubble and figs look caramelized. This took about 25 minutes in my oven.
Set aside to cool.
Place the heavy cream in a bowl (I use a KitchenAid mixer) and beat into whipped cream. The cream should form stiff peaks. I beat the cream on high; however, if you're new to making whipped cream, I would use a lower speed. This will take longer, but you'll avoid accidentally turning your cream into butter.
Pour the whipped cream into a large bowl and set aside.
Combine the ricotta, condensed milk, salt, and vanilla extract in a bowl and beat with an electric mixer until smooth.
Fold the ricotta mixer into the whipped cream.
Pour the mixture in a freezer safe container. I like using my Wilton loaf pans and then wrapping the pan with freezer safe plastic wrap. Layer the fig mixture into the ice cream. I started with pouring a layer of the ice cream base into the pan, then adding figs, pouring more ice cream, adding figs, etc. You can go as light or as heavy on the figs as you want.
Let the ice cream freeze for about 4-6 hours, at least - I left mine in the freezer over night before serving it.
Make sure all of your ingredients are cold. I even like chilling the bowl to my KitchenAid mixer.
What are you looking forward to this fall? Tell me in the comments.
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