I love figs — not just for their taste, but for their immense health benefits. They’re rich in fiber, antioxidants, and natural sweetness — which makes them a dream ingredient for desserts that don’t need much added sugar.
So last week, I made my favorite no churn Fig/ Atti Pazham ice cream again — something I’ve come to repeat every fig season. This time, I paused to photograph it and finally share it here on the blog.
This recipe is very close to my heart — it’s rich, creamy, and subtly sweet, with the natural flavor of figs shining through. I usually cook fresh figs into a quick jam, then fold it into whipped cream, with a small amount of milk simmered with sugar and milk powder to bring it all together. That touch of milk just gives it the right balance and scoopable texture without overpowering the fruit.
You can use dried figs (anjeer) too — just soak them in warm water for 15 minutes, blend, and use the same way. But honestly? If you get your hands on fresh figs, use them. The flavor is delicate, floral, and just perfect for this ice cream.
Bite of History – Fig Ice cream
Figs are one of the oldest fruits known to humankind — cultivated long before sugar even existed. Ancient civilizations like the Egyptians, Greeks, and Romans revered figs not just for their sweetness but for their healing properties. In Indian traditions too, atti pazham (Tamil) or anumulu (Telugu) have always held a sacred place — used in offerings, Ayurvedic remedies, and post-meal tonics.
Long before ice creams and kulfis as we know them, figs were simmered to make sweets and tonics — especially to build strength and ease digestion. That legacy lives on in recipes like this one — just with a colder, creamier twist.
While fig ice cream may sound modern, its spirit is ancient — using fruit to flavor and naturally sweeten, rather than masking it with additives. So in many ways, this scoop is a quiet nod to how our ancestors ate: seasonally, soulfully, and with reverence.
Jump to RecipeIngredient Roles in Fig Ice cream
| Ingredient | Role |
|---|---|
| Fresh ripe figs | Add natural sweetness, floral notes, and soft texture to the ice cream |
| Heavy whipping cream | Forms the rich, airy, and creamy base of the ice cream |
| Milk | Helps blend the fig paste smoothly and lightens the base slightly |
| Milk powder | Enhances creaminess and gives a mild kulfi-style mouthfeel |
| Sugar | Balances and boosts sweetness depending on fig ripeness |
| Vanilla Syrup | Adds mellow warmth and rounds out the fig flavor |
| Salt | Rounds out and balances the flavors perfectly |
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Fig Ice cream, How to make Atti Pazham Ice cream
2
servings10
minutes5
minutes8
hoursA rich and creamy fig ice cream made with sautéed fresh fig jam, whipped cream, and a touch of sweetened milk — no eggs, no churn, just pure fruit-forward indulgence.
Ingredients for Fig Ice cream
1 cup 1 Fresh ripe figs, chopped
1½ cup, 1½ Heavy whipping cream (chilled)
¼ cup, ¼ Milk
2 tablespoon, 2 Milk powder
Pinch of salt
¼ teaspoon, ¼ Vanilla Syrup
Directions for No Churn Fresh Fig Ice cream
- Prepare the milk base
In a separate bowl, mix warm milk and milk powder until smooth. No need to cook — just stir well to dissolve. Let it cool. - Make the quick fig jam
In a small pan, sauté chopped fresh figs with sugar over low heat (no ghee needed). Let it cook for 4–5 minutes until soft, sticky, and jam-like. Turn off the heat and cool completely. Optional: Add a few drops of lemon juice and a pinch of salt to balance the flavor. - Whip the cream
In a chilled bowl, whip heavy cream until soft peaks form. - Combine everything
Gently fold the fig jam, vanilla syrup and milk mixture into the whipped cream. Use a spatula and fold slowly until well combined — do not overmix. - Freeze
Transfer into a freezer-safe container. Cover with parchment or cling wrap touching the surface. Freeze for 6–8 hours or overnight. - Scoop and Serve
Let sit at room temperature for 3–5 minutes. Scoop and enjoy as-is, or top with fresh fig slices or crushed nuts.
Notes
- 1 cup = 250ml
Print
Directions to make ATTI PAZHAM ICE CREAM WITH STEP BY STEP IMAGES
- Prepare the milk base
In a separate bowl, mix warm milk and milk powder until smooth. No need to cook — just stir well to dissolve. Let it cool.
- Make the quick fig jam
In a small pan, sauté chopped fresh figs with sugar over low heat (no ghee needed). Let it cook for 4–5 minutes until soft, sticky, and jam-like. Turn off the heat and cool completely. Optional: Add a few drops of lemon juice and a pinch of salt to balance the flavor.
- Whip the cream
In a chilled bowl, whip heavy cream until soft peaks form.
- Combine everything
Gently fold the fig jam, vanilla syrup and milk mixture into the whipped cream. Use a spatula and fold slowly until well combined — do not overmix.
- Freeze u0026 Scoop
Transfer the mixture into a freezer-safe container, smooth the top, and cover with parchment or cling wrap touching the surface. Freeze for 6–8 hours or overnight. When ready to serve, let it sit at room temperature for 3–5 minutes, then scoop and enjoy — plain, or topped with fig slices or crushed nuts.
Pro Tips Homemade No Churn Atti Pazham Ice cream
- Use very ripe figs – Soft, sweet figs give the best natural flavor and color.
- Cook the fig jam gently – Don’t dry it out completely; a little moisture keeps the ice cream soft.
- Chill everything before whipping – Cold cream, cold bowl = better whipping and fluffier texture.
- Don’t overwhip the cream – Soft peaks are enough. Overmixing can make the texture grainy.
- Taste before freezing – Figs vary in sweetness — adjust sugar if needed before you fold and freeze.
- Cover with parchment touching the surface – This prevents ice crystals and keeps the top smooth.
Serving Suggestion
- Scoop it into kulfi moulds for a frozen desi twist.
- Top with toasted nuts (like pistachios or cashews) for added crunch.
- Serve with almond biscotti or sesame chikki for texture contrast.
- Pair with a warm halwa or steamed banana for a plated dessert feel.
- For an elegant finish, drizzle with date syrup or rose honey and garnish with edible petals.
FAQs- Eggless Fig Ice Cream
Yes! This is a no-churn fig ice cream recipe — just whip, fold, and freeze. No ice cream machine needed.
Use fresh ripe figs for a soft floral flavor. Dried figs (anjeer) can be used too, but soak them first to soften.
While still a dessert, this naturally sweet fig ice cream uses less added sugar and offers fiber and antioxidants from real figs.
You can, but milk powder adds richness. If skipping, reduce the milk slightly to keep the texture thick.
Store in an airtight container in the freezer for up to 2 weeks. After that, texture may change.
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