Friday, February 5, 2016

Fig, Coconut & Blackberry Nice Cream
4 cups (1 liter), servings: 4 

10 fresh ripe figs
6 tbsp water
lemon zest, from 1 lemon
1/3 cup dried shredded coconut, unsweetened
fresh ginger, 1 inch, minced (optional)
1/2 cup (1,2 dl) agave nectar (or honey  if non-vegan)
2 cups (5 dl) coconut milk
lemon juice, from 1/2 lemon
2/3 cup (1,6 dl) fresh blackberries
lemon balm

Start by removing the ends from the figs. Cut each fig into 8 pieces. Put them in a saucepan, add water, lemon zest, coconut flakes and ginger. Cook over medium heat, stirring occasionally, for about 10 minutes until the figs are tender. Add honey and around 10 blackberries. Continue to cook for about 15-20 minutes (you might want to lower the heat a bit) until it reaches a jam-like consistency. When it’s done, remove from the heat and let cool to room temperature. Use an immersion blender or food processor to quickly mix it together with the coconut milk and lemon juice. Don’t mix too hard, it’s nice with some fruit pieces here and there. Chill well in the fridge (otherwise you will have yourself a fig milkshake) before you put the mixture in an ice cream maker for about 25 minutes or however long your brand of ice cream machine suggests. Serve with fresh blackberries and a few leaves of fresh lemon balm.

Total calories: 440, per serving 110!

Compare to regular vanilla ice cream: 170 calories