Roasted Fig and Mint Ice Cream

Roasted Fig and Mint Ice Cream


Freeze ice cream bowl for 24 hours, or according to manufacturer's directions.

Preheat oven to 300ºF.

In a medium bowl, whisk together the condensed milk, evaporated milk, 2 tablespoons sugar, vanilla and whole milk. Cover and chill for 30 minutes.

While mixture is chilling, add butter, figs and 1 teaspoon Erysweet to a shallow baking dish; stir to spread evenly. Bake at 300*F for 10 minutes, or until butter is browned and figs are slightly caramelized. Keep everything that's in the baking dish because you'll use it later.

Remove ice cream bowl from freezer and, according to manufacturer's directions, assemble the ice cream maker. Turn it on and pour the chilled ice cream mixture into the frozen ice cream bowl. Churn until you achieve a soft ice cream consistency.

Remove ice cream from maker and transfer to an airtight container. Freeze for 15 minutes.

In a bowl, combine roasted figs mixture and fresh mint. Stir mixture into semi-frozen ice cream. Return ice cream to freezer for another 1-1 1/2 hours.

Sweetener Notes: For no-added calories, try using: MonkSweet+, Steviva Blend, or SteviaSweet! If you desire a reduced-sugar option, use CocoSweet+ or Fructevia.

Roasted Fig and Mint Ice Cream


November 27, 2017

  • Prep: 45 mins
  • Cook: 10 mins
  • Yields: 12 servings


14 oz. sweetened condensed milk

5 oz. evaporated milk

4 tbsp +1 teaspoon Erysweet

1 tsp vanilla

1 vanilla bean pod (just scrape out the seeds and use those)

2 cup whole milk

1 1/2 cup dried figs (chopped)

2 tbsp unsalted butter (melted)

2 tsp chopped fresh mint


Nutrition Facts

Serving Size1 serving
Total Fat7g
Saturated Fat4.5g
Trans Fat0g
Total Carbohydrates38g
Dietary Fiber2g
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