Roasted Fig and Coconut Ice Pops

Ingredients

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• Figs Figs 4 4
• Rosemary Rosemary 2 sprigs 2 sprigs
• Raw Honey Raw Honey 2 tsp 2 tsp
• Sea Salt Sea Salt pinch pinch
• Coconut Milk Light Coconut Milk Light 400ml 1 & 3/5 cups
• Vanilla Extract Vanilla Extract 1 tsp 1 tsp
• Raw Honey Raw Honey 1 tbsp 1 tbsp
• Ground Cinnamon Ground Cinnamon 1/8 tsp 1/8 tsp
• Ground Nutmeg Ground Nutmeg 1/8 tsp 1/8 tsp

Instructions

1. 1.*Note: For best results prepare the day before serving*.
2. 2.Pre-heat the oven to 180°. Chop the rosemary. Cut the figs into quarters and place onto a oven tray lined with parchment paper. Drizzle 2 tsp of honey and sprinkle the rosemary on top. Place into the oven to roast for 6mins.
3. 3.Pour the coconut milk into a saucepan and put onto the hob at a low-medium setting.
4. 4.As the milk warms, add the vanilla extract, 1 tbsp of honey, cinnamon and nutmeg, warm and stir for 3mins.
5. 5.Remove the roasted figs from the oven, allow to cool on the side.
6. 6.Add the milk mixture to an ice pop moulds. Place into the freezer for 30mins.
7. 7.Take out the ice cream moulds. Scoop the flesh out of the roasted figs and add the pulp to the ice cream moulds. Mix a little, but not too much to give it that distinctive look.
8. 8.Now put the ice cream moulds back into the freezer, and chill for at least 4 hours.

Nutritional Information

• Calories:
  94
• Sodium:
  29mg
• Carbs:
  24g
• Sugar:
  22g