Healthy No-Churn Fig And Walnut Ice Cream (Sugar Free)

Last Updated on June 1, 2025 by Nico

This healthy no-churn fig and walnut ice cream is a decedent treat to enjoy on a special occasion or hot summer night. Using only all-natural ingredients, this healthy ice cream can be made without an ice cream maker.

There’s no need to add processed sugar to homemade ice cream when delicious and nutritious ingredients like figs and maple syrup already exist in our world. As the summer heat approaches, this naturally sweet fig and walnut ice cream is the perfect ending to a meal.

(If you’re looking for more simple summertime sweet treats, try this simple sourdough vanilla cake with chocolate cream cheese icing or this simple lemon rosemary cake with olive oil.)

If you like to keep kitchen appliances to a minimum (like me) and don’t own an ice cream maker, you can still easily make this ice cream. It will still have the creamy texture you’re used to in store bought ice cream.

You can make this fig and walnut ice cream chuncky or smooth. My young ones prefer smooth ice creams over chunky, while my partner and I prefer the chunkier texture. You can choose which texture you want to try, or make both at the same time!

Watch the video

Ingredients

Whole Milk

Whipping Cream

Egg Yolks

Vanilla

Maple Syrup

Figs

Walnuts

Optional – Coconut Oil (for toasting walnuts)

For complete measurements, see the printable recipe card below.

Tools You Might Need

Blender

Food Processor

Freezer Safe Container

Sauce Pan

Knife

Instructions

It’s optional, but toasting your walnuts will give this ice cream an added depth of flavour.

If you would like the added flavour of toasted walnuts, toss walnuts in melted coconut oil. Add the walnuts to a baking sheet. Roast at 350 degrees Fahrenheit or 180 degrees Celsius for about 10 minutes. Use a wooden spoon to stir occasionally. Set aside once toasted.

Chunky Version

Add whole milk, whipping cream, egg yolks, vanilla, maple syrup into blender. Blend until well combined.

Pour mixture into a freezer safe container. Add to freezer for 2-3 hours or until frozen. This could take longer depending on the depth of your container. I tend to leave mine overnight.

Add figs and water into saucepan. Slowly heat the mixture until the water has evaporated and the figs are soft. Chop the figs into small bit-sized cubes and set aside.

Rough chop your toasted walnuts.

Pull the ice cream out of the freezer. Cut it into cubes.

Add the ice cream cubes to a food processor. Add ½ of the figs and walnuts into the food processor.

Blend the ice cream in the food processor until the mixture is creamy.

Once creamy, pour the ice cream back into your freezer safe container.

Add the remaining figs and walnuts into the ice cream, and combine using a wooden spoon.

Put the ice cream back into the freezer for 2-3 hours.

Enjoy!

Smooth Version

Add figs and water into saucepan. Slowly heat the mixture until the water has evaporated and the figs are soft.

Add whole milk, whipping cream, egg yolks, vanilla, maple syrup, figs, and walnuts into blender. Blend until well combined.

Pour mixture into a freezer safe container. Add to freezer for 2-3 hours or until frozen.

Pull the ice cream out of the freezer. Cut it into cubes.

Add the ice cream cubes to a food processor.

Blend the ice cream in the food processor until the mixture is creamy.

Once creamy, pour the ice cream back into your freezer safe container. Put the ice cream back into the freezer for another 2-3 hours.

Enjoy!

FAQ

Try These Other Healthy Sweet Treat Ideas

Simple Lemon Rosemary Cake With Olive Oil

Fluffy and Simple Sourdough Chocolate Bread

Cinnamon Whipped Cream Recipe

Simple & Tasty Sourdough Discard Banana Bread Recipe

Easy and Delicious Sourdough Discard Apple Cake Recipe

Simple Sourdough Vanilla Cake With Chocolate Cream Cheese Icing

If you make this recipe and enjoy it, please consider giving it 5 stars. Find me on Instagram @documentingsimpleliving and show me what you’ve made!

Nico

Healthy No-Churn Fig And Walnut Ice Cream (Sugar Free)

This healthy no-churn fig and walnut ice cream is a decedent treat to enjoy on a special occasion or hot summer night. Using only all-natural ingredients, this healthy ice cream can be made without an ice cream maker.

Print Recipe Pin Recipe

Servings: 1 Quart

Course: Uncategorized

Calories: 169

Ingredients Method Nutrition Video Notes

Ingredients

  

1x2x3x?

• 1.5 Cups Whole Milk
• 2 Cups Whipping Cream
• 6 Egg Yolks
• 1 Teaspoon Vanilla
• 1/3 Cup Maple Syrup
• 1/3 Cup Water
• 1 Cup Chopped Figs
• 1 Cup Walnuts – Unsalted and Chopped. Toasted for extra flavour.
• Optional – ½ Tablespoon Coconut Oil for toasting walnuts

Method

 

1. It’s optional, but toasting your walnuts will give this ice cream an added depth of flavour.
2. If you would like the added flavour of toasted walnuts, toss walnuts in melted coconut oil. Add the walnuts to a baking sheet. Roast at 350 degrees Fahrenheit or 180 degrees Celsius for about 10 minutes. Use a wooden spoon to stir occasionally. Set aside once toasted.
3. 
   Chunky Version
4. Add whole milk, whipping cream, egg yolks, vanilla, maple syrup into blender. Blend until well combined.
5. Pour mixture into a freezer safe container. Add to freezer for 2-3 hours or until frozen. This could take longer depending on the depth of your container. I tend to leave mine overnight.
6. Add figs and water into saucepan. Slowly heat the mixture until the water has evaporated and the figs are soft. Chop the figs into small bit-sized cubes and set aside.
7. Rough chop your toasted walnuts.
8. Pull the ice cream out of the freezer. Cut it into cubes.
9. Add the ice cream cubes to a food processor. Add ½ of the figs and walnuts into the food processor.
10. Blend the ice cream in the food processor until the mixture is creamy.
11. Once creamy, pour the ice cream back into your freezer safe container.
12. Add the remaining figs and walnuts into the ice cream, and combine using a wooden spoon.
13. Put the ice cream back into the freezer for 2-3 hours.
14. Enjoy!

Smooth Version

1. Add figs and water into saucepan. Slowly heat the mixture until the water has evaporated and the figs are soft.
2. Add whole milk, whipping cream, egg yolks, vanilla, maple syrup, figs, and walnuts into blender. Blend until well combined.
3. Pour mixture into a freezer safe container. Add to freezer for 2-3 hours or until frozen.
4. Pull the ice cream out of the freezer. Cut it into cubes.
5. Add the ice cream cubes to a food processor.
6. Blend the ice cream in the food processor until the mixture is creamy.
7. Once creamy, pour the ice cream back into your freezer safe container. Put the ice cream back into the freezer for another 2-3 hours.
8. Enjoy!

Nutrition

Serving: 1gCalories: 169kcalCarbohydrates: 8gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 7gCholesterol: 84mgSodium: 18mgFiber: 1gSugar: 7g

Video

Notes

How Long Does Homemade Ice Cream Last?

Homemade ice cream will last about two weeks in a freezer safe container.

Why Does Homemade Ice Cream Freeze So Hard?

If you do not have an ice cream maker, you are likely using a freezer safe container to make ice cream. This will cause the ice cream to freeze in one large solid block. To avoid this, you can allow the ice cream to freeze, and then chop it into cubes. Next, add the cubes to a food processor and blitz until creamy. Then simply add the mixture back into the freezer and enjoy a creamier texture.

What To Store Homemade Ice Cream In?

It’s best to store homemade ice cream in an airtight freezer safe container. You can use glass or plastic.

Tried this recipe?

Let us know how it was!