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!
I used the delicious amber-colored, golden Calimyrna Figs for this recipe with Coconut Bliss Vanilla Bean Ice Cream. A delicious combination!
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!
- 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
In a saucepan add water and figs. Boil for 5 minutes. Let figs cool to the touch. Retain the water.
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.
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.
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.
Scoop out ice cream into four bowls. Top with fig caramel sauce, coconut fat whip, walnuts and pumpkin seeds.