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I think this might be my favorite ice cream recipe yet. Have I said that before? I probably have, but this time I’m serious! 😉 It’s elegant, mostly healthy and delicious! Feel free to add a little raw honey or pure maple syrup to your ice cream mixture if it doesn’t seem sweet enough to you.

for the ice cream:

1 (13.5 oz.) can full fat coconut milk

1 (11 oz.) jar fig butter or jam (I used Trader Joe’s)

1/4 cup plain greek yogurt

1 Tablespoon raw honey (if needed, optional)

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ground ginger

1/8 teaspoon finely ground black pepper

pinch of ground cloves

Mix all ice cream ingredients in a large mixing bowl and stir until smooth with a wire whisk. Freeze in an electric ice cream maker according to manufacturer’s directions for your machine (I let mine go for 20 minutes.) Once frozen, transfer ice cream to a freezer-safe container with a tight fitting lid and place in freezer until ready to serve.

for the cabernet chocolate sauce:

1/3 cup of your favorite chocolate sauce

2 Tablespoons good quality cabernet wine

Mix until well blended. Drizzle over spiced fig ice cream. Store in lidded jar in fridge.

Enjoy!

~Melissa