Say hello to my honey roasted fig and almond cheesecake ice cream! ❤ Figs drizzled with honey and roasted until they are caramelized combined with toasted almonds lend the most amazing flavor combination to this ice cream recipe.
The ice cream base
The base for this cheesecake ice cream is so light and airy, almost like a mousse! I use full fat cream cheese in this recipe and whisk it for a few minutes to give it a light and airy texture. The air whisked into the cheese and cream helps prevent ice crystals from forming when you freeze this ice cream. I have also used mascarpone cream in the past and it makes for a very delicious and light ice cream.
If you can’t find either, you can try making this cake with Greek yogurt as a replacement. Make sure your yogurt is completely drained of all its moisture before you begin and only whisk it until it turns smooth, about 20 seconds.
The best fig and almond cheesecake ice cream
The absolutely best part about this ice cream are the honey roasted figs. Figs are currently in season in my part of the world and this is one of the best ways to use fresh and ripe figs! You could make a big batch of this ice cream and extend fig season by enjoying it for the next few months ❤
Roasting the figs in honey helps brings out the natural sweetness of the figs. The little caramelized bits of honey add a nice depth of flavor in the ice cream. Even if you aren’t going to make this ice cream, I recommend roasting figs in honey and adding them to salads or even just snacking on them! They turn out so good, you absolutely must try them. ❤
Along with the figs, I added in toasted almonds drizzled with some honey. The almonds when toasted to a deep brown color add a lovely crunch and deep flavor to this otherwise floral and sweet ice cream. Such an amazing flavor combination!
Tools for making this fig & almond cheesecake ice cream
I used my stand mixer to make this ice cream but you absolutely don’t need it for this recipe You could also use a handheld mixer or just a silicone spatula and whisk and make the ice cream base by hand! Make sure that your cream is chilled well before you start whisking as that will help it whisk quicker.
More recipes to try out:
You might also be interested in checking out Strawberry oreo, Alphonso mango and Double chocolate cherry cheesecake ice cream flavors that I came up with. They all turned out super yummy and creamy and I’m sure you will love them.
If you’re looking for other dessert recipes then check out my ultimate mango cheesecake, raspberry lemon ricotta cake, limoncello & apple cake and my ultimate one-bowl banana bread recipes. These recipes are all super simple to make and don’t require any fancy equipment.
If you like healthy desserts, you might also want to check out my 3 ingredient healthy ice creams and my refined sugar-free chocolate chip cookies. These recipe are vegan friendly and don’t use any refined sugar!
Please leave a comment below to let me know what you think and subscribe to my social media if you would like to see more easy and delicious recipes.
Honey roasted fig and almond cheesecake ice cream
- Wash and halve the figs. Spread them out on a parchment line baking sheet and drizzle 2 tbsp honey over them. Bake in a preheated oven at 400F/200C for about 20 minutes.
- After the figs are roasted let them cool completely. Then transfer them to a food processor and briefly pulse the mixture till they are coarsely chopped.
- While the figs are roasting, toast the sliced almonds in a dry skilled for 3-4 minutes on medium heat. The almonds should turn deep brown in color when nicely toasted. Turn off the heat and drizzle in 1 teaspoon honey over them. Set the almonds aside to cool completely.
- Make sure your heavy whipping cream is very cold before you begin. Whisk the cream using a stand/hand mixer until it starts getting thick and fluffy. We don't want it to get to stiff peaks, so turn off the mixer when it is thick and airy. Save the whipped cream for later.
- Using electric beaters, mix together the cream cheese, vanilla extract & condensed milk until they are well combined.
- Add in the whipped cream to this mixture and fold it in slowly until everything is well combined.
- Finally add in the pureed figs and toasted almonds and mix everything well together.
- Transfer this mixture into a freezer safe container and cover with a tight fitting lid. Freeze for a minimum of 4-6 hours before scooping and serving.
- If you can’t find fresh figs, you you could also swirl in some fig jam/preserves into the ice cream base and still achieve a similar flavor and texture.
- After the ice cream has frozen for several hours, place the ice cream container out at room temperature for 5-10 minutes for easy scooping.
A Little Note & Thanks
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