Serves 6
375 min
Coffee-Cardamom Ice Cream with Figs
Recipe GLPRa238be3fcb3140
A frozen dessert combining smooth, creamy coffee and cardamom ice cream with fresh or dried figs and crispy phyllo shards. The espresso and warm spice flavors are balanced with subtle sweetness from condensed milk and the natural tang of yogurt. Serve with delicate, golden phyllo crackers for textural contrast.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
¾ cup Heavy cream
4 teaspoons Instant espresso powder
1 teaspoon Warm water
1 cup Nonfat sweetened condensed milk
¾ cup Lowfat plain yogurt
½ teaspoon Ground cardamom
1 Phyllo dough sheet (9" × 14")
Cooking spray
6 Fresh or dried figs, sliced
Directions
Pour the heavy cream into a large bowl and beat with an electric mixer or whisk until it reaches stiff peaks and approximately doubles in volume. Set the whipped cream aside.
In a small bowl, dissolve the instant espresso powder in the warm water, stirring until smooth.
Pour the condensed milk and yogurt into a separate large bowl. Add the dissolved espresso and cardamom, and stir gently until well combined.
Gently fold the whipped cream into the espresso-cardamom mixture using a spatula, being careful not to deflate the cream. Mix until just incorporated and the mixture is uniform.
Cover the ice cream mixture with plastic wrap and transfer to the freezer. Freeze for at least 6 hours, or until completely solid.
About 20 minutes before the ice cream is ready, preheat the oven to 350°F and lightly coat a baking sheet with cooking spray.
Lay the phyllo dough sheet on the prepared baking sheet and lightly coat the top surface with cooking spray. Fold the phyllo sheet in half, then coat the new top surface with cooking spray as well.
Bake the phyllo for 7 to 8 minutes, until it turns golden brown and becomes crisp throughout.
Remove the phyllo from the oven and let it cool completely on the baking sheet, about 5 minutes. Once cool, break the phyllo into small, bite-sized shards using your hands.
To serve, scoop the frozen ice cream into 6 bowls. Top each portion with phyllo shards and fresh or dried fig slices. Serve immediately.
