Michelle's Freefrom Fig and Oat Ice Cream
Corn, egg, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free
Fresh figs have a quite short season, are horribly delicate and can go off very quickly – so here is the perfect way to use up the ones that got bruised or are already slightly past their best.
- 4–5 fresh figs, depending on size
- 1–2 tbsp honey, depending on how sweet you like your figs
(you could also use maple syrup, agave syrup or Sweet Freedom)
- 300ml / 10fl oz oat cream
(you could also use soya cream or coconut milk although the flavour, with the latter, would be significantly different)
- Top the figs, cut them up and purée them with the honey (or other sweetener) in a food processor.
- Stir in the oat cream and mix well.
- Sweeten further if necessary.
- Tip into an ice cream maker and churn freeze or, tip all into a bowl and put in the freezer.
- Take out and stir vigorously every 15 minutes until it is frozen but not rock hard.
- Eat at once or store in the freezer but remember to transfer it from freezer to fridge at least half an hour before you want to eat it.
Serves 6 – per portion
97cals – 1g protein
7g total fat – 1.5g sat / 2g mono / 0.6g poly
8g carbohydrate of which 7g sugar
0.5g fibre – trace sodium / trace salt
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