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fig and coffee no churn ice cream in a waffle cone

Fig and Coffee No-Churn Ice Cream

A delicious no-churn ice cream recipe infused with coffee and a fresh fig compote.
Course ice cream
Cuisine American
Diet Gluten Free
Keyword coffee, figs, ice cream
Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 4 hours
Servings 8 servings


  • 1 can [14 ounces] sweetened condensed milk
  • 1 tablespoon pure vanilla extract
  • 1/2 cup fig compote recipe follows
  • 1/2 cup strong cold coffee or cold press
  • 2 cups cold heavy cream
  • 1/4 cup cacao nibs

Fig Compote

  • 1/2 pound fresh black mission figs
  • 3 tablespoons unsalted butter
  • 3 tablespoons dark brown sugar
  • 3 tablespoons honey
  • good pinch of kosher salt


For the Compote:

  • Preheat your broiler. Cut the stems off each fig, then slice them into quarters (see note).
  • Add the butter, brown sugar, and honey to a cast-iron pan (or a broiler safe pan). Cook for about 1 minute over high heat, stirring frequently, until syrup begins to bubble. Add the figs and stir them, coating them with the syrup.
  • Place your pan under broiler to caramelize the figs. Broil for about 5 minutes, swirling the pan a few times to keep the sugar from burning (make sure to use an oven mitt). The figs are done when the syrup is thickened slightly and amber in color, and the edges of the figs are dark and glossy. Remove the pan and set aside to cool.

To Make the Ice Cream

  • In a medium bowl, stir together the sweetened condensed milk, vanilla, fig compote, coffee, and cacao nibs.
  • With a stand mixer, whip the heavy cream on medium-high until soft peaks form. Whisk one-third of the whipped cream into the coffee-fig mixture. Fold the remaining whipped cream into the coffee-fig mixture until incorporated. Pour into a loaf pan, and drizzle 1/4 cup fig compote over the top. Using a knife, gently ‘ripple’ the compote into the ice cream, making figure eights and swirls, until incorporated. Freeze until firm, 6 hours [or, covered, up to 1 week].