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Anjeer Badam Ice Cream | Fig almonds Ice Cream

The crunchy almonds paired beautifully with dried figs to make creamy Anjeer Badam Ice Cream | Fig almonds Ice Cream is eggless, no churn and in addition to that it doesn't require ice cream maker. This dairy free Ice cream is super  refreshing and a must try recipe only with just few handy ingredients.
Course Dessert
Cuisine International
Keyword anjeer badam ice cream, Figs and almonds ice cream, how to make ice cream at home, vegetarian ice cream recipe
Prep Time 30 minutes
Cook Time 15 minutes
Freezing time 12 hours
Servings 10 Scoops


To make Ice cream base

    1 cup = 250 ml

    • 1+¼ Cup Whip cream chilled
    • 1 Cup Milk Full fat
    • 1/4 Cup powder sugar
    • 1/4 cup condensed milk
    • 1/4 cup milk powder
    • 1 tbsp corn flour
    • 15 Anjeer pieces soaked in warm water
    • 1 tbsp Honey

    To make Honey coated almonds

    • 1/4 cup almonds
    • 2 tbsp granulated sugar
    • 1/2 teaspoon salt
    • 1 tablespoon honey
    • 1/2 teaspoons flavor less oil
    • 1 tablespoon water


    To make honey coated almonds

    • To begin with, combine sugar and salt in a bowl. Set aside.
    • Dry roast almonds in a pan on low flame stirring it continuously. Set aside.
    • In the same pan combine honey, oil and water. Bring it to boil on low flame. Stir roasted almonds into the honey mixture.
    • Cook for about 5 minutes till all the liquid is absorbed by the almonds and they are well coated.
    • Transfer these almonds into a tray with parchment paper.
    • Sprinkle the sugar-salt mixture over the almonds, stir to coat all almonds. Make sure every piece of almond is coated well.
    • Let them cool and dry completely.
    • Store in an airtight container for further use.

    To make ice cream base

    • In a thick bottom pan combine raw buffalo milk, cornflour, powdered sugar and milk powder. Whisk in well.
    • Switch on the stove and bring this milk mixture to a rolling boil on a slow flame stirring constantly so that it shouldn't stick to the bottom.
    • Cook this for about 5 to 7 minutes, once it turns thick remove from the stove and let it cool completely. Sieve it and set aside.
    • Make sure to cool it completely as skipping this step will form ice crystals in the ice cream.

    Make Figs/anjeer paste

    • Grind about 10 pieces of soaked and drained figs and make a paste. Make sure to grind it without using a drop of water.
    • Roughly chop the remaining 5 anjeer pieces for that bite in the ice cream.

    Whip the cream

    • Next, with the help of stand mixer, whip the chilled non dairy  whipping cream to medium soft peaks. Add Condensed milk and mix gently with spatula.
    • It's time to add cooled, sieved milk- cornflour mixture. Incorporate everything well. Next add anjeer/figs paste and honey.
    • At this stage you can add chopped nuts, I haven't. Again whip this whole mixture for 1 minute so that the anjeer gets well incorporated.
    • In the last add chopped figs pieces and give a gentle mix. Transfer this mixture to airtight container and seal it tightly.

    Set ice cream in the freezer

    • Wrap the container with cling film or aluminum foil and keep this in the freezer to set for atleast 12 hours or overnight.
    • Make sure the temperature of the freezer should be highest to set it well. I kept mine it at - 40 degrees.
    • Once chilled and set properly, it's ready to serve. Garnish with some honey coated almonds and dry rose petals.


    1. I used dried figs for this recipe however, fresh one would taste good also. If you can get hold of fresh figs, please use 4 to 5 pieces.
    2. Make sure to cook fresh figs in 1/4 cup milk and then use to make ice cream
    3. Adjust sugar according to taste. Remember we have used honey coated almonds and figs are naturally sweet so do not go overboard with sugar.