Mini Carob Cups with Cranberry and Fig Ice Cream
Serves: 35 cups
  • ¾ cup (about 6 large) dried figs
  • 1½ cups fresh cranberries
  • 1 tablespoon coconut butter
  • 2 cups coconut milk
  • ⅛ teaspoon ground cloves
  • Pinch sea salt

  • Equipment used: a tablespoon-sized ice cream/cookie scoop, 1⅝-inch mini baking cups
  1. Place a freezer-proof container in the freezer to chill.
  2. Put the figs into a medium bowl and pour over boiling water to cover. Leave for 15-20 minutes to soften.
  3. Squeeze out any excess liquid, remove the tough stalk and set aside for a few minutes to cool.
  4. Now put the figs into a high speed blender, together with the remaining ice cream ingredients. Blend until smooth, then place into the refrigerator for 2 hours to chill.
  5. Next, pour into an ice cream maker and churn, following the instructions in your manual.
  6. Transfer the ice cream to your chilled container and keep in the freezer until needed.
Recipe by Autoimmune Wellness at