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!
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.