We had quite the adventure today. Pia just shot her first major commercial, which we can’t talk about until it airs- but it was quite exciting. I stage-mom geeked out and I have to say- stage moms have to do a lot. I thought I would be able to sit there with my laptop and work, or even be on my phone or read or something and not really. You have to be doing stuff- mostly consisting of following them around and getting them stuff (so it’s just like you are at home, only you can’t yell at them “are your legs broken?!”)

Vegan Dark Chocolate Fig Coconut Ice Cream from HeatherChristo.com

We also had to be there very, very early in the morning and it filmed outside the city- so I had a 4:45 AM wakeup call. I was tired. Super tired. And when I got home and was enjoying the warm afternoon sun, all I could think about was having some ice cream. Then I remembered that I still had this gorgeous Vegan Dark Chocolate Coconut Fig Ice Cream sitting in my freezer untouched. I made it over the weekend, but things got so busy that by the time it was frozen I forgot! And how could anyone forget about something like this!?

Vegan Dark Chocolate Fig Coconut Ice Cream from HeatherChristo.com

I am a fig-a-holic and we are blessed with insane amounts here in the Northwest. Pete and the kids harvested our own tree on Sunday night and wait until I post the results of that haul!! By the way- if you have any fig based requests PLEASE let me know- I have more than I will ever know what to do with!

Vegan Dark Chocolate Fig Coconut Ice Cream from HeatherChristo.com

Ok- back to this ice cream. Dark chocolaty, figgy, coconut ice cream that is soft and luxurious in your mouth and so sweet and delicious. This is decadent and really special. So good that your kids will beg you for bowls and you will think that you could serve it for guests at a dinner party- that special ☺

NOTE: I served mine with fresh sliced figs in a hacked open coconut shell which was a fun way to do it. By the way I said fun, not easy. I don’t know the tricks to cutting open coconuts, but I am lucky I still have all my fingers. Anyone have any tips for my future coconut cutting adventures???

Vegan Dark Chocolate Fig Coconut Ice Cream from HeatherChristo.com

The great part was though, that after the ice cream was gone, scraping out the coconut meat covered in melted ice cream with a spoon was pretty much just as good! DOUBLE DESSERT!

Vegan Dark Chocolate Coconut Fig Ice Cream
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 fifteen-ounce cans unsweetened coconut cream
  • 1 cup sugar (I used organic beet sugar)
  • ½ cup dark cocoa powder
  • 2 teaspoons vanilla
  • 1 teaspoon kosher salt
  • 6 large figs, quartered
  • 3 tablespoons cornstarch
  • ½ cup unsweetened coconut milk
Instructions
  1. In a medium sauce pan combine the unsweetened coconut cream, sugar, cocoa powder, vanilla, salt and figs and bring to a simmer. Whisk the ingredients together and let them simmer until the sugar has all dissolved and the combination is lightly bubbling around the edges, about 5 minutes.
  2. In a small Tupperware or mason jar combine the three tablespoons of cornstarch and the coconut milk. Shake it or whisk briskly until the cornstarch is totally dissolved in the milk. Now whisk the milk into the hot simmering pot and continue to cook another 2-3 minutes as the ice cream base will now thicken a little from the cornstarch slurry.
  3. Transfer to a blender and puree on high until smooth.
  4. Pour the ice cream base into a metal cake or loaf pan and pop it in the freezer. Let the base freeze at least 4-6 hours.
  5. Scoop and serve!

 

Print Recipe  

We had quite the adventure today. Pia just shot her first major commercial, which we can’t talk about until it airs- but it was quite exciting. I stage-mom geeked out and I have to say- stage moms have to do a lot. I thought I would be able to sit there with my laptop and work, or even be on my phone or read or something and not really. You have to be doing stuff- mostly consisting of following them around and getting them stuff (so it’s just like you are at home, only you can’t yell at them “are your legs broken?!”)

Vegan Dark Chocolate Fig Coconut Ice Cream from HeatherChristo.com

We also had to be there very, very early in the morning and it filmed outside the city- so I had a 4:45 AM wakeup call. I was tired. Super tired. And when I got home and was enjoying the warm afternoon sun, all I could think about was having some ice cream. Then I remembered that I still had this gorgeous Vegan Dark Chocolate Coconut Fig Ice Cream sitting in my freezer untouched. I made it over the weekend, but things got so busy that by the time it was frozen I forgot! And how could anyone forget about something like this!?

Vegan Dark Chocolate Fig Coconut Ice Cream from HeatherChristo.com

I am a fig-a-holic and we are blessed with insane amounts here in the Northwest. Pete and the kids harvested our own tree on Sunday night and wait until I post the results of that haul!! By the way- if you have any fig based requests PLEASE let me know- I have more than I will ever know what to do with!

Vegan Dark Chocolate Fig Coconut Ice Cream from HeatherChristo.com

Ok- back to this ice cream. Dark chocolaty, figgy, coconut ice cream that is soft and luxurious in your mouth and so sweet and delicious. This is decadent and really special. So good that your kids will beg you for bowls and you will think that you could serve it for guests at a dinner party- that special ☺

NOTE: I served mine with fresh sliced figs in a hacked open coconut shell which was a fun way to do it. By the way I said fun, not easy. I don’t know the tricks to cutting open coconuts, but I am lucky I still have all my fingers. Anyone have any tips for my future coconut cutting adventures???

Vegan Dark Chocolate Fig Coconut Ice Cream from HeatherChristo.com

The great part was though, that after the ice cream was gone, scraping out the coconut meat covered in melted ice cream with a spoon was pretty much just as good! DOUBLE DESSERT!

Vegan Dark Chocolate Coconut Fig Ice Cream
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 fifteen-ounce cans unsweetened coconut cream
  • 1 cup sugar (I used organic beet sugar)
  • ½ cup dark cocoa powder
  • 2 teaspoons vanilla
  • 1 teaspoon kosher salt
  • 6 large figs, quartered
  • 3 tablespoons cornstarch
  • ½ cup unsweetened coconut milk
Instructions
  1. In a medium sauce pan combine the unsweetened coconut cream, sugar, cocoa powder, vanilla, salt and figs and bring to a simmer. Whisk the ingredients together and let them simmer until the sugar has all dissolved and the combination is lightly bubbling around the edges, about 5 minutes.
  2. In a small Tupperware or mason jar combine the three tablespoons of cornstarch and the coconut milk. Shake it or whisk briskly until the cornstarch is totally dissolved in the milk. Now whisk the milk into the hot simmering pot and continue to cook another 2-3 minutes as the ice cream base will now thicken a little from the cornstarch slurry.
  3. Transfer to a blender and puree on high until smooth.
  4. Pour the ice cream base into a metal cake or loaf pan and pop it in the freezer. Let the base freeze at least 4-6 hours.
  5. Scoop and serve!