Raw Fig and Cinnamon Ice Cream Vegan MoFo day 2

Continuing in this week's desserts theme for Vegan MoFo 2012, I have a raw Fig and Cinnamon ice cream that I made with home made Almond-Coconut Mylk. I found the sweetness of the figs to be enough but if you like, you could add a bit of sugar to make it more sweet. It won't be completely raw in that case, but hey, mostly raw is great too.

Dessicated coconut powder is made out of dried coconut but it might have been exposed to a some heat in the grinding process. So if you're particular about keeping it a 100% raw, then just start with whole dry coconut/copra and grate it at home. You can also use fresh, grated coconut to make coconut mylk but that will change the taste and texture a bit.

Since the ice cream has no added oils and also because it isn't cooked, the texture is slightly icy, as opposed to smooth. I really like it that way because it has a more natural feel to it. Needless to say, it's also very healthy and you can indulge in multiple scoops and feel good about it too. :)

Raw Fig and Cinnamon Ice Cream

1 1/2 C Dry Figs
1 C Almonds
1 C Dessicated Coconut Powder
1 T Cinnamon Powder
2-3 T Sugar (optional)
A pinch of Salt
4 C Filtered Water + 2 C to soak Figs

Wash and soak the figs overnight in 2 C of clean, filtered water.

Wash and soak the almonds over night. In the morning drain them and rise well (throw away the soaking water).

Place soaked almonds and coconut powder with a pinch of salt in a blender jar and grind for a few minutes.

Add 4 C of filtered water (a little at a time) and blend well.

Keep aside for 10-15 minutes.

Place a thin cloth over a large vessel and strain the almond-coconut mylk through it. Squeeze out as much liquid as possible.

Save the pulp in the fridge. It can be mixed into bread or chapathi dough. I will also be posting another recipe later during MoFo to show you what I made with my almond-coconut pulp, so watch out for it. ;)

Keep a few figs aside and slice them.

Put the rest of the figs, along with the soaking water and the cinnamon powder in the blender jar and blend to a smooth paste. It's okay if the fig seeds remain grainy.

Stir the fig pulp into the strained almond-coconut mylk. Taste and optionally add sugar at this point.

Whisk this mixture for a few minutes. Cover and chill in the fridge (not freezer) for a day.

If you have an ice cream maker, follow the directions and freeze in it. Toss in the sliced figs during the last few minutes of the freezing process.

If you don't have an ice cream maker, pour the ice cream mixture into an airtight container, stir in the sliced figs and freeze for half an hour. Whip vigorously with a wire whisk for a few minutes. Cover and freeze again for another half hour. Use a spatula and whip again. Freeze for an hour this time and whip once more. Do this 5-6 times until you reach the desired consistency.

Scoop into serving bowls, dust with cinnamon and enjoy! :)

Wanna know what else I have coming up on my blog this month? Take a look at my Vegan MoFo 2012 Sneak Peek Album.