Honey-Drizzled Fig and Ricotta Ice Cream

Finding the perfect summer dessert that’s both refreshing and a little fancy can feel like an impossible task. Between the scorching heat and wanting something that doesn’t require hours in the kitchen, most of us end up reaching for the same old store-bought ice cream pints time and time again.

That’s where this fig and ricotta ice cream comes in: it’s cool and creamy, surprisingly easy to make, and brings together two ingredients that were meant for each other. Plus, it’s the kind of dessert that makes everyone at the table pause and say “wow” after the first spoonful.

What Kind of Figs Should I Use?

While this recipe calls for Mission figs, you can actually use any fresh fig variety you can find at your local market. Mission figs are a great choice because they’re sweet and have a deep purple skin with pink flesh, but Brown Turkey or Black Mission figs would work just as well. If fresh figs aren’t in season (they typically peak in late summer and early fall), you can substitute dried figs that have been rehydrated in warm water for about 30 minutes. Just make sure your figs are ripe but not overripe – they should be slightly soft to the touch but not mushy, and free from any bruising or splits in the skin.

Options for Substitutions

While this ice cream recipe has some specific ingredients that make it special, here are some helpful substitutions you can try:

• Mission figs: If you can’t find fresh mission figs, you can use Turkish or Brown Turkey figs. In a pinch, you could even use dried figs – just soak them in warm water for 30 minutes first to rehydrate them.
• Whole-milk ricotta: This is pretty important for the texture, but if needed, you can strain part-skim ricotta overnight to make it thicker. Mascarpone cheese could work too, though it will make the ice cream richer.
• Heavy cream: For the heavy cream, you can use half-and-half, but your ice cream won’t be quite as creamy. Don’t use milk – it’s too thin and will make your ice cream icy.
• Dark amber honey: Any honey will work here, though darker varieties give more flavor. Maple syrup can work too, but it will change the taste profile.
• Egg yolks: The egg yolks are crucial for the creamy texture of this ice cream and shouldn’t be skipped or substituted.
• Lemon juice: You can use lime juice instead, or even a splash of orange juice – just something citrusy to balance the sweetness.

Watch Out for These Mistakes While Making

The biggest challenge when making fig and ricotta ice cream is preventing ice crystals from forming, which can happen if you don’t properly strain the ricotta – press it through a fine-mesh sieve first to ensure the smoothest possible texture.

Temperature control is crucial: don’t rush the custard-making process by using high heat, as this can lead to scrambled eggs instead of a silky base – keep the heat medium-low and stir constantly until the mixture coats the back of a spoon.

When cooking the figs, avoid overcooking them as they can become too jammy and lose their fresh flavor – they should be just soft enough to mash easily but still maintain some texture.

For the creamiest results, make sure all your ingredients (especially the ricotta and cream) are very cold before churning, and don’t skip the step of chilling the base completely in the refrigerator for at least 4 hours or overnight.

What to Serve With Fig and Ricotta Ice Cream?

This creamy, honey-sweetened ice cream pairs beautifully with simple accompaniments that let its unique flavor shine through. A warm slice of toasted pound cake or almond biscotti makes the perfect base, while a drizzle of extra honey and a sprinkle of chopped pistachios adds nice texture contrast. For a cozy fall dessert, try serving it alongside warm poached pears or baked apples – the warm-cold combination is really nice. If you’re feeling fancy, you can also sandwich the ice cream between two soft ginger cookies for a grown-up ice cream sandwich that’s perfect for dinner parties.

Storage Instructions

Keep Frozen: This fig and ricotta ice cream needs to be kept in the freezer in an airtight container. For the best texture and to prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface of the ice cream before putting the lid on. It’ll stay fresh and creamy for up to 2 months.

Soften: When you’re ready to scoop, let the ice cream sit on the counter for about 5-10 minutes to soften slightly. This will make it easier to scoop and help bring out all those lovely fig and honey flavors. The perfect scoop happens when the ice cream is just soft enough to spread but still holds its shape.

Serve: For the best experience, serve your scoops right after softening. If you have any leftover ice cream, return it to the freezer promptly to maintain its smooth, creamy texture. Remember to drizzle with a little extra honey just before serving for an extra special touch!

Preparation Time	30-60 minutes
Cooking Time	10-15 minutes
Total Time	8-24 hours
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3200
• Protein: 45-55 g
• Fat: 150-170 g
• Carbohydrates: 400-450 g

Ingredients

For the roasted figs:

• 2 tbsp unsalted butter (I use Kerrygold unsalted butter)
• 2 tbsp dark amber honey
• 1.5 lb mission figs
• Pinch sea salt

For the ice cream base:

• 2 cups whole milk ricotta cheese (BelGioioso is a good choice)
• 1 cup heavy cream
• 6 large egg yolks
• 1 tsp fresh lemon juice
• 1/4 cup honey (plus extra for drizzling)
• 3/4 cup sugar
• Pinch sea salt

Step 1: Prepare and Arrange the Figs

• 1.5 lb mission figs (about 12)

Preheat the oven to 450°F.

Wipe the figs with a damp towel to clean them.

Using a paring knife, remove the stems from each fig.

Carefully halve the figs from top to bottom, ensuring you leave the base intact so the halves stay connected.

Stand the prepared figs upright in a medium-sized skillet, ready for roasting.

Step 2: Make the Honey-Butter Sauce and Roast the Figs

• 2 tbsp unsalted butter
• 2 tbsp dark amber honey (such as clover)
• pinch sea salt
• prepared figs from Step 1

In a small saucepan over low heat, melt the unsalted butter with the honey and a pinch of sea salt until everything is smoothly combined.

Drizzle this warm honey-butter mixture over the prepared figs in the skillet.

Bake the figs in the preheated oven for about 10 minutes, or until the sauce is bubbling and the figs are tender.