Figs and blackberries are still available in California's farmer's market, but I can see that it's the end of the season, since pumpkins, pomegranates and apples have made their arrival.
When we arrived, we were told that October was the warmest month of the year in northern California and they were right. So why not celebrate the end of summer with this recipe !
This vegan ice cream is divine ! Meyer lemons have a sweeter, less acidic flavour than the common lemon varieties, but if you can't find those, the recipe is still delicious. The flavour combinaison of figs and blackberries is just perfect. Add a touch of mint for freshness !
This recipe requires no cooking steps, so it could be adapted to raw ice cream by using agave nectar and homemade fresh coconut flesh milk.
Fig, coconut, blackberry, mint and Meyer lemon ice cream
Inspired by Green Kitchen Stories
1 can full-fat coconut milk
1 cup fresh blackberries
10 fresh figs
1/2 cup maple syrup (or agave nectar or raw honey)
Juice and zest of 1 Meyer lemon
1 tablespoon fresh mint leaves, finely chopped
- Combine all ingredients in a food processor or high speed blender. If you like chunks in your ice cream, don't mix too long nor too hard.
- Pour the mixture into a ice cream machine and follow the manufacturer's instructions.
- Homemade ice cream is always better if eaten immediately, but you can still make it in advance (it's going to be less creamy and a bit harder).
You can do it with frozen blackberries, but you may need to cook it for a few minutes in a small pan on low heat to enhance the flavours.
You can still do this recipe if you don't own a ice cream machine. You just need to keep it in the freezer and mix it occasionally with a hand mixer (about every 30 minutes or so).