**Base** – 2 cups heavy cream – 1 cup whole milk – 150 g honey crystals (about ¾ cup, loosely packed) – 3 tbsp liquid honey – 8 oz cream cheese, softened – 1 tsp vanilla extract – Pinch of salt
**Mix-ins** – ½ to ¾ cup graham crackers, crushed into small chunks. You can also use any cinnamon cookie for better texture. – ½ to ¾ cup fig butter (slightly warmed for swirling). Trader Joe’s sells fantastic fig butter. That’s what I used.
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#### Method
1. **Make the base** – I blended all ingredients in a vitamixer until dissolved and mixed. I didn’t heat the base. All that honey keeps the texture very soft.
2. **Churn** – Freeze the chilled base in your ice cream maker.
3. **Add mix-ins** – In the last minute of churning, add crushed graham crackers. – Transfer half the ice cream into a container, dollop with fig butter, and swirl lightly with a knife. – Repeat with the remaining ice cream and fig butter.
4. **Freeze** – Cover and freeze at least 4 hours until scoopable.
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#### Result The fig and honey really shine in this. Although the cream cheese didn’t give as much cream cheese flavor as I had hoped. There’s no substitute for baking a cheesecake and blending it into the base. I’ve done that before and the cheesecake flavor is front and center.
I do love this ice cream though. It’s sweet but the figs give it a little something special.
1 Comment
### Honey Fig Cheesecake Ice Cream
#### Ingredients
**Base**
– 2 cups heavy cream
– 1 cup whole milk
– 150 g honey crystals (about ¾ cup, loosely packed)
– 3 tbsp liquid honey
– 8 oz cream cheese, softened
– 1 tsp vanilla extract
– Pinch of salt
**Mix-ins**
– ½ to ¾ cup graham crackers, crushed into small chunks. You can also use any cinnamon cookie for better texture.
– ½ to ¾ cup fig butter (slightly warmed for swirling). Trader Joe’s sells fantastic fig butter. That’s what I used.
—
#### Method
1. **Make the base**
– I blended all ingredients in a vitamixer until dissolved and mixed. I didn’t heat the base. All that honey keeps the texture very soft.
2. **Churn**
– Freeze the chilled base in your ice cream maker.
3. **Add mix-ins**
– In the last minute of churning, add crushed graham crackers.
– Transfer half the ice cream into a container, dollop with fig butter, and swirl lightly with a knife.
– Repeat with the remaining ice cream and fig butter.
4. **Freeze**
– Cover and freeze at least 4 hours until scoopable.
—
#### Result
The fig and honey really shine in this. Although the cream cheese didn’t give as much cream cheese flavor as I had hoped. There’s no substitute for baking a cheesecake and blending it into the base. I’ve done that before and the cheesecake flavor is front and center.
I do love this ice cream though. It’s sweet but the figs give it a little something special.