Vegan Red Wine and Fig Ice Cream

Vegan Red Wine and Fig Ice Cream

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Even just for a minute... As soon as I saw these beautiful figs I instantly bought six. Then I got home and I couldn't decide what to do with them. It was tempting just to eat them all fresh in all their delicious fresh figgy goodness. But I have never made anything with figs so I decided that I wanted to use them in something. The first thing I thought of was The Kitchen Crusader's wonderful looking No Bake Fig and Chocolate Tart. But I'm trying to cook less rich and decadent desserts to be honest. I live with my partner and there are only so many rich desserts we can handle - so I thought I would make something which didn't have to be eaten all at once. My solution was fig and red wine ice cream (vegan, of course). This month the letters E and F are being featured so I'm using Figs! For this recipe you'll need chilled coconut cream so be nice and organised and put the coconut cream in the fridge a few days before hand - I just keep a couple of tins in the fridge at all times so that I can pull them out and use it whenever I want. On the subject of blog hops - I've decided that I should have one of my own since I have been participating in so many others' hops. Just trying to give a bit back into the community. Please check it out and enter here. Place the cinnamon stick and the 1 cup of red wine in a small saucepan and bring to a gentle simmer. Simmer until the liquid has reduced by half to 1/2 cup. Remove the cinnamon stick and allow to cool. Open the can of coconut cream and scoop out the solid cream on the top.

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