So the day I made this, I was all set to bust out the apples, the cinnamon, the nutmeg, the streusel topping. I was so excited for my first Fall baking extravaganza. I mean, pumpkin is basically my favorite thing in the world. Fall is totally my happy baking place.
But then…it was 95 degrees. And our apartment has no A/C. And I just COULD NOT bring myself to turn on the oven. I tried and tried to put myself in the blustery Fall mindset, and I just couldn’t. I’m sorry, guys. I promise streusel-topped butter-laden apple-y pumpkin-y things are coming soon, but just not today. Besides, it’s the official last day of summer!
Can I offer you some bourbon honey fig no-churn ice cream instead?
I don’t know if incredible fresh figs are a California thing, or if I never really sought them out enough in Chicago, but they are my favorite toast-topper, yogurt-dipper, eat-em’-by-the-handful snack as of late, and I couldn’t bear the idea of letting fig season fade without sharing something figgy with you guys.
My one rule of figs is that whatever I eat them with absolutely must be drizzled with honey. The combination is just out of this world, and the honey brings out the natural sweetness of the figs so perfectly. I’ve been brainstorming new flavor combinations for my new favorite discovery, no-churn ice cream, and bourbon, honey, and fig seemed like the absolute dream combo for some decadent, dangerously easy vanilla ice cream.
Guess what? It totally was. The figs and honey drizzle pair perfectly with the sweet vanilla base, loaded up with just the right amount of bourbon (i.e. a lot). I’m completely in love, and I know you will be too! If you can still get figs where you are, don’t miss the chance to make this gorgeous ice cream. If not – don’t worry, there’s always next year!
And I promise, I’ll be shoving pumpkin errrrthing in your face soon enough.
- 1 14-ounce can sweetened condensed milk
- 2 tsp. vanilla
- 2 tbsp. bourbon
- 2 cups refrigerator-cold heavy cream
- 8 small figs, quartered, plus additional for serving (optional)
- Honey, for drizzling
- In a medium-sized bowl, stir together the sweetened condensed milk, the vanilla, and the bourbon until completely combined. In a separate large bowl, beat the heavy cream using an electric mixer on high until stiff peaks form. Lightly fold the whipped cream into the condensed milk mixture until just combined, taking care not to mix too vigorously. Stir in the quartered figs, if desired (see Note below).
- Pour the mixture into a freezer-safe container or a loaf pan lined with aluminum foil. Freeze for at least 6 hours, or overnight. To serve, scoop into bowls and drizzle with honey. Top with extra figs for serving!
- The figs get a little bit hard and icy in the freezer, so if you have tooth sensitivity issues, I’d just make the ice cream plain and then top with honey and figs before serving!
Looking for more no-churn ice cream? Try this version!
Salted Bourbon Dulce De Leche No-Churn Ice Cream
