cinnamon fig cookie ice cream 010

While making filling for fresh fig bars, my take on the famous “Fig Newtons,” I started dreaming up all sorts of delicious uses for the fig jam like swirling it into coffee cakes and ice cream, or in fig tarts and pies.  I couldn’t resist the idea of adding chunks of my homemade fig cookies to cinnamon ice cream to create a new flavor. The cinnamon pastry of the fig bars along with its honey-cinnamon infused jam seemed like the perfect partner to mix in cinnamon ice cream. I quickly decided to whip up a batch before my cookies all but disappeared.

The base of this recipe is slightly adapted from “Cinnamon Ice Cream,” The Perfect Scoop by David Lebovitz. If you are not familiar with the book, I highly recommend it, as it is highly informative and entertaining. It’s the first cookbook I actually read cover to cover. This post is linked to “Sweets for Saturday #39,” a delicious dessert party on Sweet as Sugar Cookies blog.

Cinnamon and Fig Cookie Ice Cream (recipe by “Oishii!”)


  • 2 cups fresh fig bars, chopped into 1″ squares
  • 1 cup whole milk
  • 3/4 cup sugar
  • pinch of salt
  • 10  cinnamon sticks about 3″ long
  • 2 cups heavy cream, divided
  • 5 large egg yolks
  • 1 teaspoon cinnamon powder


Put the chopped fig squares in the bottom of your ice cream storage container and freeze.

Heat a medium-sized saucepan over medium heat. Add the milk, sugar, salt, cinnamon sticks, and 1 cup of heavy cream. Stir well to allow the sugar to dissolve. Remove from heat once it begins to bubble. Cover and let it steep for an hour. Remove and discard the cinnamon sticks.

Prepare an ice bath in a large bowl and set aside.

Reheat the cinnamon liquid. Add the second cup of heavy cream to another large bowl, and set a fine mesh strainer on top. Whisk the egg yolks in a medium bowl. Slowly add the warm liquid to the egg yolks, whisking constantly, then add the egg yolk mixture back into the sauce pan. Over medium heat stir the mixture constantly with a wooden spoon (or a heat-resistant silicone spatula), until the custard thickens enough to coat the back of the spoon. Press the custard through the strainer with the spoon. Whisk in cinnamon powder until well incorporated. Set the custard over the ice bath. Stir until cool.

Refrigerate the custard 8 hours or overnight. Freeze it in an ice cream maker according to the manufacturer’s instructions. Fold in the fresh fig bar pieces. Freeze ice cream until solid.

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider:

Now it’s your turn. Have you ever created a new ice cream flavor? Do you have any fresh fig recipes to share? If you enjoyed this post, we would love to hear from you! Please leave some feedback in the comments section below. -Michael

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