This recipe is sponsored by Valley Fig Growers.
In case you didn’t know it, July was National Ice Cream Month. So, in the interest of doing my part to promote this very important event, I made (and ate) a ton of delicious non-dairy ice cream throughout the entire month.
Come on, don’t judge me! I’m just doing my part for the cause!
Now that August(can you even believe it) has rolled around, I’d love to share my favorite recipe for non-dairy ice cream, Twisted Fig Cashew Ice Cream Parfait with Fig and Black Walnut Granola.
It is totally drool-worthy!
Last Friday morning, I started my day off with one foot in the sand and one foot in the cool blue waters of a Carolina Beach. Time spent frolicking with my family on the Crystal Coast was memorable…and hot!
So, after chowing down on some delicious Creamy Southern-Style Chickpea Salad Sandwiches, I whipped up a batch of Cashew Ice Cream. Or, more specifically, Twisted Fig Cashew Ice Cream Parfait with Fig and Black Walnut Granola.
Though there are now lots of non-dairy ice creams on the market, few can compare with the creamy, rich layered goodness of this homemade Twisted Fig Cashew Ice Cream Parfait with Fig and Black Walnut Granola.
The base for this figgylicious treat is the ever versatile Sweet Cashew Cream. As I’ve previously said, Sweet Cashew Cream is like a super hero of the Vegan world. You can use it as a sauce to top pudding. You can make pie with it. Or, you can use it as a base for decadent cashew ice cream.
The flavors for Twisted Fig Cashew Ice Cream were inspired by delicious California Figs from the great folks over at Valley Fig. The figs were twisted with fresh ginger and slowly simmered to bring out all the caramel, rich flavor.
After pureeing the simmered figs, and mincing the ginger, they were folded into the Sweet Cashew Cream.
And, then (in the words of one of my sweet Aunties) I “put it in the ice cream freezer and let her rip.”
While your Twisted Fig Cashew Ice Cream is doing it’s thing in the freezer. Make a big batch of super versatile, super delicious Fig and Black Walnut Granola.
Like many Southerners in my neck of the woods, I grew up with a huge Black Walnut tree in my yard but I picked up these Black Walnuts at the NC State Farmer’s Market . Their rich earthiness is a perfect foil for the sweetness of the figs from Valley Fig Growers. It’s a food marriage made in heaven!
Believe me, this is good stuff! You can thank me later.
Twisted Fig Cashew Ice Cream Parfait with Fig and Black Walnut Granola (Dairy-Free, Egg-Free)
This is the kind of cool, sweet treat that’ll have you coming back for seconds..and thirds! California Figs impart a rich caramel flavor and, when mixed with ginger and layered with Fig and Black Walnut Granola, are delightfully decadent!
Make Sweet Cashew Cream .
Fig and Black Walnut Granola (Dairy-Free, Egg-Free)
I made this Fig and Black Walnut Granola specifically for my Twisted Fig Parfait. But, it is so good that I’ve found myself using it for everything. It’s a great topping for morning yogurt, wonderful as a topping for a Fresh Peach Strudel Pie(if you’re good, I’ll share the recipe with you later)or for just eating out of hand as a snack!
This recipe was inspired by a recipe found on The Peach Kitchen.
- 4 cups rolled oats (I used Bob’s Red Mill because they are certified gluten-free)
- 1 cup Sunflower Seed Kernels
- 1 cup Pepita (Pumpkin Seed) Kernels
- 1/2 Cup Chia Seeds
- 1 1/2 cups Black Walnuts, coarsely chopped
- 1 1/2 cups dried Figs, coarsely chopped (I used Calimyrna Figs from Valley Fig Growers)
- 1/2 c. maple syrup
- 3/4 c. coconut oil, melted
Preheat the oven to 350ºF and line two baking trays with parchment paper.
Combine oats and all other dry ingredients, including chopped dried figs, and chopped walnuts in a large
In another bowl, combine maple syrup and melted coconut oil.
Pour the maple syrup-oil mixture into the oats mixture and stir well until combined. Make sure all the drt mixture is completely coated.
Spread the mixture evenly on baking trays and bake for 40 minutes. Stir every 10 minutes.
After 40 minutes remove from the oven and let cool completely.
Once the granola is cool, break it into smallish chunks.
This will keep in an airtight container for 7-10 days and longer if put on the fridge.