- 1kg purple figs
- 250ml (1 cup) thick cream
- 45- 60ml (3 – 4 tbsp) honey
- 3- 4 extra purple figs
- ice cream lolly molds
- Freeze the 1 kg figs overnight.
- Remove 20 minute before you start preparing the ice cream.
- Ina food mixer, pulp the figs, then add the cream a little at a time until a thick ice cream forms.
- Cut the fresh figs into slices and put a slice or 2 in each ice lolly mold.
- Freeze for 4- 5 hours, then serve.