Ice Cream Torte with Figs and Walnuts

Decadent Ice Cream dessert that will have your guests wanting more!

  • PREP TIME Start this recipe 1 day ahead


1/2 cup dried cranberries
75g pitted prunes
50g sultanas
175ml port
120g speculaas (Dutch spiced biscuits) or ginger thins
15g unsalted butter, melted
600ml pure cream
395ml can condensed milk
1tbs lemon juice
3/4 cup walnuts, toasted, chopped
1 cup dried figs, quartered
1/2 cup firmly packed brown sugar


Line a 12cm x 26xm x 8cm - deep terrine with plastic wrap, leaving enough overhanging to cover top completely.

Pulse dried fruit in a food processor to roughly chop. Combine in a bowl with the port. Set aside for 2 hours.

Whiz speculaas in a food processor to fine crumbs. Add melted butter and pulse to combine.

Whisk 2 cups cream to soft peaks. In a separate bowl, lightly beat condensed milk and lemon juice together. Fold whipped cream into condensed milk mixture, then fold in drained fruit mixture and nuts. Spread a third of the cream mixture over the base of the lined terrine, then top with half the biscuit mixture. Repeat, finishing with with remaining third of the cream mixture. Enclose with plastic wrap, then freeze overnight.

Place figs in a bowl, cover with boiling water, then set aside for 30 minutes.

Combine sugar and remaining 100ml cream in a pan over low heat, stirring until sugar dissolves. Drain figs (discard liquid), add to cream mixture and simmer for 1 minute. Cool.

To serve, invert terrine onto a serving plate and spoon over caramel figs with their syrup.
Recipe Source: Delicious Magazine December 2014 edition

Recipe ID: 3263386