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Fig Pistachio Ice Cream Sundae
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Fresh, California-grown figs are the cherry on top of this Fig Pistachio Ice Cream Sundae. A quick, easy, jammy homemade fig compote ripples between creamy, cool scoops of pale green pistachio ice cream, alongside slices of fresh figs, topped with crunchy, delicately dusted pistachio nuts. This sophisticated sundae is a simple yet stunning dessert that celebrates the complementary contrast between figs and pistachios. Meet the moment of fresh fig season with this delightful twist on a classic treat.
California Fig Season Runs from May to November
Here in California, we are lucky enough to have the ideal climate for growing figs. Fresh fig season runs from May to November. So, we suggest making this Fig Pistachio Ice Cream Sundae while California figs are at their peak. Late summer into early fall is the moment for combining ripe figs and creamy ice cream. However, you can get your fig fix anytime since dried California-grown figs are available year-round. Look for California on the label when selecting fresh or dried figs. We’ve got a whole host of fig recipes for you to make the most of this fabulous fruit.
This Fig Pistachio Ice Cream Sundae Recipe is CA GROWN
Since California grows over 400 specialty crops, the recipe possibilities are endless. These Fig Pistachio Ice Cream Sundaes are the epitome of California freshness because every ingredient in the recipe is California grown or sourced! Everything from the fresh figs, pistachios, honey, lemon, and vinegar comes from the Golden State. Be sure to look for pistachio ice cream made in California to complete the full CA GROWN package.
Ingredients You’ll Need to Make this Fig Pistachio Ice Cream Sundae Recipe
It may look like it just stepped out of a fancy ice cream parlor, but you can easily recreate this Fig Pistachio Ice Cream Sundae recipe at home, with just a handful of ingredients. First, you’ll need to make a quick Fig Compote. Then you layer the compote with store-bought Pistachio ice cream, fresh chopped figs, and nuts. Fancy without much fuss.
Fig Compote Ingredients
- fresh California figs
- honey
- lemon juice and lemon zest
- white wine vinegar or red wine vinegar
Ice Cream Sundae Ingredients
- pistachio ice cream
- fig compote
- pistachios – roughly chopped and finely chopped
- fresh figs from California
California Fig Compote is a Simple & Versatile Topping
The homemade fig compote crowns the sundae in a jammy ripple that almost glows in color and flavor. But don’t let the fig compote component scare you away from making these ice cream sundaes. This fig compote is so easy to make, and it’ll have you wondering why you didn’t think of it before.
The figs are roughly chopped and combined in a medium saucepan along with lemon zest, lemon juice, honey, and vinegar. It all simmers away as you periodically stir. Once the fruit starts to break down, you give it a good smash and in about 15 minutes, you have a jammy, syrupy fig compote that just needs a little time to cool and thicken.
Fig compote is simpler to make than fig jam since it doesn’t involve pectin or canning. Compote is fresher, and once it’s cool, it’s ready to top everything from these Fig Pistachio Ice Cream Sundaes to toast, oatmeal, or yogurt. Store the fig compote in an airtight container for up to 1 week or in the freezer for up to 3 months.
Tips for Assembling the Ice Cream Sundae
Assembling an ice cream sundae is easy, but there are a few tips to keep in mind for a pretty presentation while sneaking a little bit of every ingredient in every bite. It’s all about layering flavors and ingredients. We like to use a combination of roughly chopped and finely chopped pistachios to add textural and visual dimension. A little pistachio fairy dust feels like a magic touch atop a Fig Pistachio Ice Cream Sundae.
- Select your vessel. If you’ve got ice cream sundae cups or bowls, this is the time to bring them out. They were made for this! But a standard ceramic or glass bowl will work too.
- Chill out. Chilling the ice cream cups or bowls for at least 10 minutes before filling will help keep your ice cream colder, longer.
- Warm it up. If you like that contrast of a warm topping against the cold ice cream, warm the compote slightly before topping the sundae.
- Layer on. First, add some of the compote in the bottom of the bowl so you ensure you’re getting that jammy sweetness in each bite. Then add a scoop of ice cream, slide in a fig slice or two, layer on more compote, sprinkle with some pistachios and a little of the pistachio dust, and repeat until you’ve reached your peak personal sundae bliss.
Ice cream sundaes are a classic, but we are big fans of new twists on classic treats. This Fig Pistachio Ice Cream Sundae offers an unexpected take on a beloved dessert with ripe figs stealing the spotlight in both the compote and teetering on top. Revel in fig season and make these fresh and figgy pistachio sundaes while California figs are at their finest.
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Fig and Pistachio Ice Cream Sundae
Ingredients
- Fig Compote recipe below
- 1 lb California figs divided – about 3 cups
- 1/4 cup honey
- 2 TBSP lemon juice
- 1 TBSP lemon zest
- 2 TBSP white wine or red wine vinegar
- 16 ounces pistachio ice cream
- ¼ cup pistachios 2 TB finely chopped 2 TB roughly chopped
- 3-4 figs quartered
Instructions
Fig Compote
- Wash and dry the fresh figs and lemon. Set aside 3-4 figs for topping and prep the remaining figs by removing the stems and chopping them into small, uniform pieces. Transfer to a medium saucepan.
- Add the honey, lemon zest, lemon juice, and vinegar to the saucepan and stir to combine.
- Gradually bring the saucepan medium heat, then reduce to low heat when the fig mixture begins to simmer.
- Simmer for 10-15 minutes or until the figs have reduced in size and have started to break down. It will become thick and syrup-like in texture. Use a wooden spoon to smash the figs down for a smoother compote. Remove from heat.
- Allow to cool at room temperature for 15-20 minutes, it will continue to thicken as it cools. Store in an airtight container in the fridge until ready to serve.
Assemble the Sundaes
- Chop the pistachios, some roughly for texture and some finely to create a pistachio dust. Quarter the remaining figs.
- Between 4 ice cream sundae cups or ice cream bowls, evenly alternate layers of pistachio ice cream, fig compote, roughly chopped pistachio and quartered figs. To finish, top with fig compote, pistachio dust, chopped pistachios, and sliced figs.
- Serve immediately and enjoy!