There are no figs in this recipe, just fig leaves. Hear me out. Fig leaves, when steeped into cream, release a hauntingly rich flavor that’s more “fig” than any fig you’ve ever tasted. It’s green and nutty, with hints of coconut and toasted almond, and it transforms a simple custard base into something quietly luxurious.

three scoops of a pale yellow ice cream in a white bowl. A silver spoon rests in the bowl next to the scoops. Two green fig leaves are visible on the gray surface next to the bowl. In the bottom half of the image, there is a white banner with the black text "Fig Leaf Ice Cream" on the top line and "(With No Figs!)" on the bottom line.
Play

This recipe is a study in restraint and intention: how to coax bold flavor from an unexpected source, and how to let it shine without overpowering it. Making fig leaf ice cream is part technique, part trust in the leaf’s quiet magic.

It’s great to make it in the Spring or Fall when you’re pruning your fig tree.

An overhead shot of a white bowl filled with four scoops of pale yellow ice cream and half a fig. A fig leaf is placed under the bowl to the left and another to the right.

🌟What needed testing

  • Vanilla is a balancing act: Too much vanilla masked the fig leaf’s delicate complexity. The right amount didn’t compete, but amplified the figginess, adding warmth without stealing the spotlight.
  • Steeping time matters: A longer steep (around 45 minutes) brought out deeper, toastier notes from the fig leaves, while shorter steeps leaned greener and more vegetal. Both are delicious, but a balance around 25 minutes felt more layered and dessert-worthy.

Fig leaf ice cream is part of a broader tradition of infusing ingredients to unlock unexpected depth. Like steeping saffron in milk for Persian desserts or infusing rose petals into syrup, fig leaves lend their essence to cream in a way that’s both subtle and striking. If you’ve tried my sour cherry infused vodka, you already know how transformative infusions can be. This ice cream is another invitation to slow down and let flavor unfold.

🧾Ingredients in this recipe

An overhead shot of ingredients on a light gray surface, with labels indicating: "heavy cream" and "whole milk" in two separate glass pitchers, a measuring cup of "sugar," a small container of "vanilla extract," a glass bowl with "egg yolks," and a bunch of "fig leaves."
  • Fig leaves: Use bright green, medium sized fig leaves

See the recipe card for full information on ingredients and quantities.

👩‍🍳How to Make This Recipe

Place the bowl of your ice cream maker in the freezer overnight.

  • A purple cast iron pot holds a white milky liquid with several green fig leaves submerged in it.
    Warm the milk, fig leaves, and vanilla until it just barely simmers. Make sure the leaves are submerged. Take off the heat and steep for 15 minutes with the lid on. Remove the leaves. Warm it again until it just barely simmers.
  • A glass bowl contains four egg yolks and a milky liquid mixture. A silver whisk is resting inside the bowl.
    In the meantime, whisk the yolks and sugar together until pale yellow.
  • A purple cast iron pot contains a pale yellow liquid. A silver whisk is resting in the liquid.
    Temper the egg/sugar mixture with the milk/vanilla mixture. Return to the sauce pan and cook until thickened, stirring slowly and constantly. It should get to 170F.
  • A purple cast iron pot contains a pale yellow liquid. A pink spatula with a silver handle is resting in the liquid.
    Remove from heat. Add the cream. Stir to combine.
  • An overhead shot of a plastic tub containing a pale yellow, frothy liquid. The surface is covered in tiny bubbles.
    Cover and chill in the refrigerator ideally overnight, minimum 4 hours.
  • The next day, add your chilled ice cream to your ice cream maker. Churn (stir setting) until it is the thickness of soft serve ice cream, 20-25 minutes. You can enjoy it now as soft serve, or continue to final step for ice cream consistency.
  • Transfer to a container you can freeze and freeze at least 4 hours.
  • An overhead shot of a white bowl filled with four scoops of pale yellow ice cream. A fig leaf is placed under the bowl to the left and another to the right. A silver spoon with a textured handle rests in the bowl on the right side.
    Best enjoyed within 1 week.
Three scoops of pale yellow ice cream sit in a white bowl, with a few large green fig leaves arranged beneath it on a gray surface.

I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

An overhead shot of a white bowl filled with four scoops of pale yellow ice cream and half a fig. A fig leaf is placed under the bowl to the left and another to the right.
Author: Candice Walker

Fig Leaf Ice Cream

No ratings yet
Print Recipe Save
Discover the hauntingly rich flavor of fig leaf ice cream, no figs required. Fig leaves steeped in cream create a green, nutty, coconut-almond profile that transforms a simple custard into something quietly luxurious.
Prep Time25 minutes
Cook Time30 minutes
Resting Time4 hours 25 minutes
Total Time5 hours 20 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free, Kosher, Vegetarian
Servings: 8
Calories: 248kcal

Equipment

Ingredients

  • 5 large egg yolks
  • ½ cup sugar
  • 2 cups whole milk
  • ½ tsp vanilla extract
  • 6 fig leaves
  • 1.25 cup heavy cream
US Customary – Metric

Instructions

  • Place the bowl of your ice cream maker in the freezer overnight.
  • Warm the milk, fig leaves, and vanilla until it just barely simmers. Make sure the leaves are submerged. Take off the heat and steep for 25 minutes with the lid on. Remove the leaves. Warm it again until it just barely simmers.
    2 cups whole milk, 6 fig leaves, 1/2 tsp vanilla extract
  • In the meantime, whisk the yolks and sugar together until pale yellow.
    5 large egg yolks, 1/2 cup sugar
  • Temper the egg/sugar mixture with the milk/vanilla mixture. Return to the sauce pan and cook until thickened, stirring slowly and constantly. It should get to 170F.
  • Remove from heat. Add the cream. Stir to combine.
    1.25 cup heavy cream
  • Cover and chill in the refrigerator ideally overnight, minimum 4 hours.
  • The next day, add your chilled ice cream to your ice cream maker. Churn (stir setting) until it is the thickness of soft serve ice cream, 20-25 minutes. You can enjoy it now as soft serve, or continue to final step for ice cream consistency.
  • Transfer to a container you can freeze and freeze at least 4 hours.

Video

Notes

If you cannot wait to chill the ice cream before churning it, you can chill it quickly over a bowl filled with ice water. Just stir the ice cream to cool the base faster than your refrigerator can.

Nutrition

Calories: 248kcal | Carbohydrates: 17g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 171mg | Sodium: 39mg | Potassium: 140mg | Sugar: 17g | Vitamin A: 808IU | Vitamin C: 0.2mg | Calcium: 114mg | Iron: 0.4mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.

🍨 More Infused Ice Cream Recipes

Infusing ingredients into cream is a great way to build layered, unexpected flavor in ice cream. Whether it’s herbs, spices, or leaves, the process includes a steeping step, but doesn’t overcomplicate the process. If fig leaf ice cream sparked your curiosity, here are a few more recipes that use infusion to transform simple bases into something memorable.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating