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Nice Cream Caramel Sundae

By July 22, 2017 Dessert, Recipe, Vegan

Nice Cream Caramel Sundae

Since July is national ice cream month, I thought we better put out an awesome sundae recipe!  Now I would not give you a sundae recipe you would feel bad about eating, so I partnered with my friends at Valley Fig Growers to bring you NICE CREAM CARAMEL SUNDAE!  This is a nondairy dessert, and the caramel believe it or not is made with figs!  The figs have such a rich sticky sweet flavor I knew they would be perfect for this recipe.  Since figs are always an excellent source of dietary fiber, a wealth of essential minerals such as potassium, iron and calcium, and rich in health-promoting antioxidants and complex carbohydrates you can enjoy a little summer while feeding your body food it loves!  

Nice Cream Caramel Sundae

I used the delicious amber-colored, golden Calimyrna Figs for this recipe with Coconut Bliss Vanilla Bean Ice Cream. A delicious combination!  

Nice Cream Caramel Sundae
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

Transforming figs into a caramel sundae is easier than you might think!  Nice cream is here and you'll never believe how yummy real food can be!  

Course: Dessert
Cuisine: Vegan
Servings: 4 Sundaes
  • 1 pint coconut vanilla ice cream, I love Coconut Bliss
  • 2 tbs crushed walnuts
  • 2 tbs raw pumpkin seeds
  • 10 dried golden figs
  • 2 cups water
  • 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 1 pinch sea salt
  • 4 tbs maple syrup
  • 2 cans full fat coconut milk, using just the fat layer 1 can chilled in refrigerator
  1. In a saucepan add water and figs.  Boil for 5 minutes.  Let figs cool to the touch.  Retain the water.  

  2. Add boiled figs, cinnamon, vanilla, sea salt, maple syrup, and 1 can of coconut milk unchilled and FAT LAYER ONLY to a blender.  Blend on high until smooth.  Use water from boiling the figs a tablespoon at a time to thin mixture if needed.  

  3. Empty water from sauce pan and return blended fig mixture to the saucepan.  Heat to a boil, stirring constantly.  As soon as the mixture starts to bubble reduce heat to low and simmer for 5 minutes.  Careful not to scorch.   Let cool slightly.

  4. In a bowl scoop out the fat layer from chilled coconut milk can.  Use a stick mixer or hand mixer to whip fat.  NOTE: can add honey or cinnamon to sweeten the fat whip.  

  5. Scoop out ice cream into four bowls.  Top with fig caramel sauce, coconut fat whip, walnuts and pumpkin seeds.  

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