Fresh figs consist of soft flesh with crunchy seeds inside.
They are rich in fiber, minerals such as potassium, iron and magnesium and vitamins A and K.
Coconut milk also contains many nutrients such as minerals and is rich in healthy fats including MCTs.
To top off this fig coconut ice cream, add some adaptogens that help balance your mind and body. For example to give you more energy, better concentration or extra relaxation.
You can easily make your own ice cream at home and you don't need an ice cream machine.
Adaptogenic fig-coconut ice cream
100 grams coconut blossom sugar
4 fresh figs - plus 2 figs to serve with the ice cream
1/4 teaspoon sea salt or fine himalaya salt
1 tablespoon water
4 tablespoons cornflour
2 teaspoons adaptogens
* Place the closed cans of coconut milk in the refrigerator for at least 8 hours.
This separates the coconut cream from the water. You can then easily scoop out the cream and add the water at the bottom to a smoothie, for example.
Wash the figs, blend them in the food processor and puree them.
Put the coconut cream, coconut blossom sugar and salt in a saucepan over medium heat. Keep stirring and make sure it doesn't boil.
Add the mashed figs.
Mix the cornflour with a tablespoon of water and add it to the pan.
Add the adaptogens.
Reduce the heat and let it simmer for 5 minutes, stirring regularly.
Let everything cool down and then put it in the fridge. The colder the mix, the better it will freeze.
Once it has cooled off, go to the next step.
The trick is to let the ice cream freeze gradually, so it's extra creamy.
You do this by freezing the ice cream in a plastic container covered with a lid and then mix it with a hand mixer after 2 hours. This breaks the ice crystals, making your ice cream much tastier. Repeat this process about 3-4 times every hour.
Allow the fig coconut ice cream to sit for a few minutes just before serving it with fresh figs and cacao nibs.