Savor the rich, earthy sweetness of Fig Jam Ice Cream, a no-churn dessert that blends creamy Earl Grey-infused cream with swirls of luscious fig jam. This No-Churn Ice Cream is a sophisticated treat, ready in just 15–30 minutes of prep, perfect for summer gatherings or cozy evenings. With its floral tea notes and jammy ribbons, Fig Jam Ice Cream elevates dessert to a new level. Let’s make it!
Ingredients for Fig Jam Ice Cream
Here’s what you’ll need for Fig Jam Ice Cream (serves 8–10):
For the Ice Cream Base:
- 3 cups (720ml) heavy whipping cream
- 10–15 Earl Grey tea bags
- 14 oz (400g) sweetened condensed milk
- 1 tbsp (15ml) vanilla extract
For the Swirl:
- ¾ cup (240g) store-bought fig jam or homemade honey cardamom fig jam
Equipment
- Tightly sealed container (for steeping)
- Stand mixer or hand mixer with whisk attachment
- Fine-mesh sieve
- Large mixing bowl
- Loaf pan (9×5-inch) or freezer-safe container
- Spatula or knife (for swirling)
Ingredient Tips
- Fig Jam: Choose chunky, high-quality store-bought jam or make homemade for Fig Jam Ice Cream; ensure it’s at room temperature.
- Earl Grey Tea: Use high-quality bags for robust flavor; English Breakfast or chai are great swaps.
- Heavy Cream: Essential for creamy texture; half-and-half with butter is a last-resort substitute.
- Condensed Milk: Canned for consistency; homemade may alter texture.
- Vanilla Extract: Vanilla paste or almond extract enhances the fig flavor.
Directions for Fig Jam Ice Cream
Let’s create this elegant No-Churn Ice Cream!
Infuse the Cream
In a tightly sealed container, I combine 3 cups heavy cream with 10–15 Earl Grey tea bags, ensuring tags don’t touch the cream. I refrigerate for 8 hours or overnight to steep, creating a fragrant base.
Prepare the Fig Jam
If using homemade honey cardamom fig jam, I prepare it ahead and chill it. For store-bought, I use ¾ cup fig jam, stirring to loosen and refrigerating until needed.
Extract Tea Flavor
I remove the tea bags from the steeped cream, gently pressing them through a fine-mesh sieve to extract extra flavor. I taste and repeat if a stronger Earl Grey note is desired.
Whip the Cream
In a stand mixer with a whisk attachment, I beat the infused cream on medium speed for 30 seconds until frothy, then increase to high speed for 1–2 minutes until soft peaks form with some stiff peaks. I avoid overwhipping to keep it smooth.
Mix Condensed Milk Base
In a large bowl, I stir 14 oz sweetened condensed milk with 1 tbsp vanilla extract until smooth, creating a sweet, rich base.
Fold and Layer
I fold one-third of the whipped cream into the condensed milk mixture to lighten it, then gently fold in the remaining cream in two additions, keeping it fluffy. In a loaf pan, I spread one-third of the mixture, drizzle with loosened fig jam, and swirl with a knife. I repeat twice, finishing with a decorative swirl for Fig Jam Ice Cream.
Freeze
I cover the pan tightly and freeze for 4–5 hours, or overnight for best texture, until fully set.
Serve
I let the Fig Jam Ice Cream soften at room temperature for 5–10 minutes before scooping, ensuring perfect, creamy scoops.
Nutrition
- Prep Time: 15–30 minutes
- Cook Time: 0 minutes (plus 4–5 hours freezing)
- Total Time: 4.5–5.5 hours
- Servings: 8–10 (~½ cup per serving)
- Calories: ~300–350 kcal per serving (½ cup)
- Macros per Serving: 22g carbs, 3g protein, 25g fat, 0.5g fiber
Nutrition Disclaimer
Nutritional information is an estimate and can vary based on ingredient brands and substitutions. For precise values, consult a nutrition calculator.
Variations for Fig Jam Ice Cream
Try these twists on No-Churn Ice Cream:
- Jam Swap: Use apricot or plum jam for a different fruit swirl in Fig Jam Ice Cream.
- Tea Twist: Replace Earl Grey with chai or green tea for unique flavor, inspired by Layla Cooks’ Vanilla Raspberry Iced Latte.
- Nutty Crunch: Fold in ¼ cup chopped almonds or walnuts before freezing.
- Vegan Option: Use coconut cream and vegan condensed milk for a dairy-free version.
- Spiced Boost: Add ¼ tsp cardamom to the jam for extra warmth.
Serving Ideas:
- Pair with Layla Cooks’ Easy Peanut Butter Cookies for a sweet complement.
- Serve with Layla Cooks’ Cucumber Blueberry Feta Salad for a refreshing contrast.
- Enjoy with Layla Cooks’ Coconut Cooler for a light pairing.
Storage
I store Fig Jam Ice Cream in an airtight container in the freezer for up to 3 months, pressing plastic wrap onto the surface to prevent ice crystals. I let it soften for 10–15 minutes at room temperature before scooping. For make-ahead prep, I prepare it 1–2 days in advance for enhanced flavor. If too firm, I run the scoop under warm water.
Serving Tips
- Presentation: Serve in chilled bowls with fresh fig slices or a drizzle of honey.
- Garnish: Sprinkle with toasted nuts or crushed shortbread for texture.
- Pairing: Enjoy with Layla Cooks’ Grilled Lemon Herb Chicken for a savory-sweet balance.
- Portion Size: ½ cup per serving for dessert; smaller scoops for toppings.
- Occasions: Perfect for summer parties, holiday desserts, or cozy nights with Fig Jam Ice Cream.
FAQs
Here are answers to common questions about making Fig Jam Ice Cream:
Can I use homemade fig jam?
Yes, homemade jam offers better flavor control; ensure it’s thick and chilled before swirling.
What if I don’t have Earl Grey tea?
Use chai, English Breakfast, or skip tea for a vanilla base; adjust steeping time for intensity.
How do I avoid icy texture?
Chill the mixture for 4 hours before freezing and avoid overmixing the jam to maintain creaminess.
Can I make this without a mixer?
Yes, whisk by hand until soft peaks form, but it takes longer; ensure cream is cold.
Is this recipe vegan-friendly?
Use coconut cream and vegan condensed milk for a dairy-free version; check jam ingredients.
More Summer Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
Fig Jam Ice Cream is a luxurious, no-churn dessert that combines creamy Earl Grey-infused cream with sweet fig jam swirls. Easy to make and perfect for any occasion, it’s a treat that impresses with minimal effort. Try Fig Jam Ice Cream and elevate your dessert game!
Fig Jam Ice Cream
Ingredients
For the Ice Cream Base:
- 3 cups 720ml heavy whipping cream
- 10 –15 Earl Grey tea bags
- 14 oz 400g sweetened condensed milk
- 1 tbsp 15ml vanilla extract
For the Swirl:
- ¾ cup 240g store-bought fig jam or homemade honey cardamom fig jam
- Equipment
Instructions
Infuse the Cream
- In a tightly sealed container, I combine 3 cups heavy cream with 10–15 Earl Grey tea bags, ensuring tags don’t touch the cream. I refrigerate for 8 hours or overnight to steep, creating a fragrant base.
Prepare the Fig Jam
- If using homemade honey cardamom fig jam, I prepare it ahead and chill it. For store-bought, I use ¾ cup fig jam, stirring to loosen and refrigerating until needed.
Extract Tea Flavor
- I remove the tea bags from the steeped cream, gently pressing them through a fine-mesh sieve to extract extra flavor. I taste and repeat if a stronger Earl Grey note is desired.
Whip the Cream
- In a stand mixer with a whisk attachment, I beat the infused cream on medium speed for 30 seconds until frothy, then increase to high speed for 1–2 minutes until soft peaks form with some stiff peaks. I avoid overwhipping to keep it smooth.
Mix Condensed Milk Base
- In a large bowl, I stir 14 oz sweetened condensed milk with 1 tbsp vanilla extract until smooth, creating a sweet, rich base.
Fold and Layer
- I fold one-third of the whipped cream into the condensed milk mixture to lighten it, then gently fold in the remaining cream in two additions, keeping it fluffy. In a loaf pan, I spread one-third of the mixture, drizzle with loosened fig jam, and swirl with a knife. I repeat twice, finishing with a decorative swirl for Fig Jam Ice Cream.
Freeze
- I cover the pan tightly and freeze for 4–5 hours, or overnight for best texture, until fully set.
Serve
- I let the Fig Jam Ice Cream soften at room temperature for 5–10 minutes before scooping, ensuring perfect, creamy scoops.
Notes
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