Desserts · Vegetarian

Cardamom Roasted Figs Over Vanilla Dairy-Free Ice Cream.

Cardamom roasted figs
For those of you who are still requesting more fig recipes, I hope you enjoy this roasted fig sauce! The cardamom really adds flavor to this dessert, but if you are not a cardamom fan feel free to omit it or replace it with cinnamon or a pinch of ground cloves

This is my very first ice cream recipe. I know it comes a little bit late since summer is already over. I am not sure why it took me so long to get an ice cream maker. This is my new favorite appliance, it is so easy to use and all I can think about is a wide variety of new ice cream recipes.

This is a very basic ice cream and I made 2 versions of it; one using canned coconut milk and one using homemade coconut milk (see recipe here

Ingredients for the Roasted Figs:

1 lb of figs
2 tbsp of raw honey
1 tbsp of lemon
1 tbsp of vanilla extract
1 -2 tbsp of red wine or water
1 tbsp of coconut oil
1/8 tsp of cardamom


  • Preheat oven to 400 F.
  • Remove the stems and cut the figs in half or into wedges.
  • Combine all ingredients together in an oven-safe dish.
  • Cover and bake for 20-30 minutes or until soft (cooking times varies depending on the size of the figs).
  • Serve over vanilla ice cream or yogurt

Ingredients for the dairy-free ice cream using canned coconut milk

28 ounces of BPA free Organic canned coconut milk
Raw honey to taste (I used about ½ cup)
2 tbsp of vanilla extract


  • Combine all the ingredients together and follow your ice cream maker instructions

Ingredients for the ice cream using homemade coconut milk

28 ounces of homemade coconut milk
Raw honey to taste
2 tbsp of vanilla ice cream
1 tbsp of arrowroot powder


  • Dissolve the arrowroot powder in a half a cup of coconut milk.
  • Bring the rest of the coconut milk to a boil
  • Add the dissolved arrowroot powder and continue to boil for 2-5 minutes, stirring constantly
  • Remove from heat
  • Mix in the rest of the ingredients and allow mixture to cool down to room temperature
  • Pour mix into your ice cream maker and follow manufacturer’s directions
Chicken · Entree · Pork · Turkey · Vegetarian

Rosemary Roasted Fig Chutney

Fig Sauce

Fig season continues and I have so many ideas for them, here is a Rosemary Roasted Fig Chutney. Did you know that one cup of figs has almost the same amount of calcium as a cup of milk?

This sauce was amazing, versatile and yet so simple.  I poured it over grilled pork chops, yet I am envisioning it over grilled chicken or over  Portobello mushrooms. Dairy lovers could even put  brie over the mushroom. Personally, I don’t consume dairy at home, but once in a while I indulge on a piece of cheese when eating out.

Do you have any other ideas on what to eat this with?


1 cup of fresh fig wedges
½ tsp of dry rosemary
1 tbsp of coconut oil
2 tbsp of balsamic vinegar


  • Preheat oven to 400 F
  • Mix all ingredients together and bake for 25 minutes or until soft.
  • Serve over grilled pork chops, chicken or over a grilled Portobello mushroom with some brie