Roasted Fig Gelato

Roasted Fig Gelato

This Roasted Fig Gelato is the richest and creamiest homemade ice cream I’ve made to date on the blog. It’s made with fresh figs and mascarpone cheese, and stays beautifully scoopable even after a night in the freezer.

Roasted Fig Gelato in a bowl with vintage scoop

The mascarpone lends a lusciousness that lingers on the palate, and it has a long culinary history with figs — they bring out the best in each other. I can’t think of another fruit that is as full bodied as Black Mission figs. They have great color and flavor, too, which all translates  into an extra special gelato.

Black Mission Figs

But even though figs do have a wonderful natural flavor,  flavors can easily get lost in ice creams and gelatos. It has to do with the dulling effect of the creamy ingredients and the cold temperature. The flavor of this gelato came alive when I  made a few small but essential additions to it as it churned away for its last few minutes in the machine. A dash of brandy, a dash of balsamic vinegar, and most important of all, the juice of a lemon. They took what could have been a shy, understated flavor and woke it up.

Roasted Fig Gelato

This is definitely a sophisticated flavor, great for an adult dinner party, but I don’t think it would be as big a hit with the kids. Which could be a good thing, now that I think of it. That just leaves more for you and me.

Roasted Fig Ice Cream Cone

Roasted Fig Gelato
3.96 from 24 votes

Roasted Fig Gelato

This Roasted Fig Gelato is the richest and creamiest homemade ice cream I've made to date on the blog.  It's made with fresh figs and mascarpone cheese, and stays beautifully scoop-able even after a night in the freezer.
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 15 minutes
chilling 4 hours
Yield 3 pints
Author Sue Moran


  • 1 lb Black Mission figs
  • 2 cups heavy cream
  • 1 14 oz can sweetened condensed milk
  • 1 8 oz package of mascarpone cheese an Italian cream cheese
  • 1/2 cup sugar
  • 1 Tbsp Balsamic vinegar
  • 1 Tbsp Brandy
  • juice of 1 lemon


  • Set oven to 400F
  • Rinse and cut off the stems of the figs. Slice them in half and lay out, cut side up, on a baking sheet. Roast for 15 minutes.
  • Put the roasted figs into a food processor and puree them until completely smooth. Scrape down the sides of the machine a few times to make sure you get everything thoroughly pureed. Chill the puree.
  • Put the cream, sugar, condensed milk, and mascarpone cheese in the food processor or blender. Process until the marscapone is completely blended into the cream. Chill the mixture.
  • When everything is really cold, pour the cream mixture into your ice cream machine along with the fig puree. Process until almost finished, and then add in the vinegar, Brandy, and lemon juice. Taste the ice cream to adjust the amounts. Continue to process according to your machine's directions.
  • Fold the soft gelato into a container and put it in the freezer for at least several hours to allow it to firm up.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

Other fantastic fig recipes to try ~



Don’t forget to pin this Roasted Fig Gelato!

roasted fig gelato pin

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    Leave a Reply

    Please rate this recipe!

  • Reply
    August 22, 2020 at 5:22 pm

    5 stars
    I just made this and it is wonderful! I added a little cardamom and I also used a balsamic fig syrup that I got in Italy and did not have Brandy so I substituted with a generous amount of sherry. It still maintained the subtle ness of the fresh roasted figs.

  • Reply
    August 12, 2019 at 7:50 pm

    It sounds delicious,but do you have any idea how to make without an ice cream maker/machine.
    Thanks Jeraldine

    • Reply
      August 12, 2019 at 7:55 pm

      Hey Jeraldine. One way you can adjust most ice cream recipes to be no churn is to make the mixture, then freeze it in zip lock baggies, flat, on a baking sheet. What you want is a thin layer of the mixture when frozen. Then, when it’s frozen solid, you can break it apart and add it to a food processor or high speed blender to blend it quickly into a thick ice cream. You may need to freeze it again to become perfectly scoop-able.

  • Reply
    Michelle V.
    June 21, 2019 at 5:38 pm

    Sounds amazing. What makes it gelato and not just ice cream? i thought gelato had to have a special machine to infuse air…?

  • Reply
    April 17, 2018 at 10:12 am

    I remember sampling fig gelato in Italy—I was told it was a MUST flavor to try. Now I can make it at home!! You’re the best! xo

    • Reply
      April 18, 2018 at 8:16 am

      Not sure I can compete with Italian gelato, but I tried!

  • Reply
    Kimberly Bouchu
    August 19, 2017 at 10:56 am

    5 stars
    Just wanted to let you know that this came out delicious, thanks so much for the recipe! By the way, for anyone curious, the yield on this for my ice cream maker was just shy of 3 pints. 🙂

    • Reply
      August 19, 2017 at 11:34 am

      Thanks so much Kimberly, and I’ll update the recipe with the yield.

  • Reply
    September 18, 2016 at 12:21 pm

    Found 15m/400F wasn’t nearly long enough to roast. More like an hour to get the figs to collapse and get caramelized. Later, splashing some port and balsamic to loosen up the developing fond, the puree is very intense and quite delicious!

  • Reply
    Jenoise Kay
    September 14, 2016 at 8:47 pm

    Sue, wouldn’t you like for someone to say they made your recipe and it was amazing? I think it would be really great if people could rate your recipe with stars + comments. I hope this criticism is helpful.

    • Reply
      September 15, 2016 at 7:17 am

      Yes, for sure, Jenoise, it’s always helpful to me and other readers when people come back and report on a recipe, I encourage it!

  • Reply
    June 21, 2016 at 9:39 am

    Everything looks so very delicious! I have 1 question: what is MASCARPONE? And where can I find it??? Thank you, looking forward to trying this!?

  • Reply
    July 6, 2015 at 5:23 pm

    Do you have to use Mission figs? I have a fig tree, but they are the smaller sweet brownish figs. I don’t recall the variety.

    • Reply
      July 6, 2015 at 5:27 pm

      Use whatever variety you like, Linda!

  • Reply
    August 13, 2014 at 3:33 pm

    You had me at mascarpone cheese; the deal was sealed with sweet milk + brandy! Yes. Yes. Yes!!!

  • Reply
    2 sisters recipes
    August 5, 2014 at 11:06 am

    Wow Sue we love figs and mascarpone! We can only imagine how fabulous this must taste.
    And your photos are stunning! Makes us want to dive into the cone right now.
    Hope you are having a lovely summer!

    • Reply
      August 5, 2014 at 11:34 am

      Thank you 🙂

  • Reply
    August 3, 2014 at 6:01 pm

    Hi Sue, I landed on your site from Bewitching Kitchen, glad I did, I have enjoyed visiting your site. I have been making ice cream all summer, always looking for something different to try. Your fig gelato looks delicious!!

    Check out my site sometime, I am a woodworker, love to cook, bake and grill, hiking and gardening too! Here is a recent post on my Vanilla Bean Ice Cream.
    Michael 🙂

  • Reply
    August 3, 2014 at 3:56 pm

    I don’t even like figs, but this sounds and looks delicious!

  • Reply
    Cathy | She Paused 4 Thought
    August 2, 2014 at 5:24 pm

    WOW that gelato looks fantastic. I can’t wait to give it a try.

  • Reply
    Kim Beaulieu
    August 1, 2014 at 9:18 pm

    I want this, I need this, I must have this. This is serious grown up ice cream. Can’t wait to try it.

  • Reply
    Laura (Tutti Dolci)
    August 1, 2014 at 3:57 pm

    I love the mascarpone and touch of balsamic in your gelato, what a treat!

  • Reply
    [email protected]
    August 1, 2014 at 3:51 pm

    I love figs and ice cream, roasted figs sound divine!

    • Reply
      August 1, 2014 at 5:54 pm

      Thanks Nik, I think this was my first taste of figs in ice cream and I’m hooked!

  • Reply
    Chris @ The Café Sucré Farine
    August 1, 2014 at 2:53 pm

    Another fabulous idea Sue. I love the thought of roasted figs and mascarpone in the ice cream!

    • Reply
      August 1, 2014 at 5:55 pm

      Thanks Chris…if there’s time left this summer I may well experiment with the mascarpone again.

  • Reply
    August 1, 2014 at 1:34 pm

    Wow – your pictures are stunning! I have never thought of the idea of adding figs to gelato, but I’m seriously intrigued and can’t wait to try this!

    • Reply
      August 1, 2014 at 2:25 pm

      Thanks Marly! The thing about figs is that they have very little moisture compared to most other fruits, so they do well in ice creams and gelatos.

  • Reply
    Diane {Created by Diane}
    August 1, 2014 at 1:20 pm

    I just happen to have a bunch of figs and this looks amazing!

    • Reply
      August 1, 2014 at 2:25 pm

      Figs are just coming into season, yay!

  • Reply
    August 1, 2014 at 12:17 pm

    This sounds fantastic, Sue! I love figs and the mascarpone in the recipe must make it so creamy and delicious.

    • Reply
      August 1, 2014 at 2:26 pm

      Thanks Susan — I think the mascarpone did the trick.

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