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Fresh Figs With Ice Cream and Amaretto Chocolate Sauce

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“If there is one thing I love, it's a fresh fig! This recipe is from California Fresh Fig booklet.”

Ingredients Nutrition

  • 1 pint vanilla ice cream, softened
  • Filling
  • 12 ounce semisweet chocolate, grated
  • 23 cup amaretti cookie, crumbled
  • 14 cup roasted almonds, coarsely chopped
  • 2 teaspoons butter, melted
  • 4 teaspoons honey
  • 2 teaspoons Amaretto or 12 teaspoon almond extract
  • 4 fresh figs, halved
  • Amaretto Chocolate Sauce
  • 5 tablespoons sugar
  • 5 tablespoons water
  • 2 ounces unsweetened chocolate squares
  • 2 ounces squares semisweet chocolate
  • 2 teaspoons butter
  • 2 teaspoons Amaretto or 12 teaspoon almond extract


  1. Pack 1/4 cup vanilla ice cream into each of 8 small paper cups and freeze.
  2. Preheat oven to 350°F.
  3. Lightly butter baking sheet, then set aside.
  4. In a small bowl, mix grated chocolate, cookies, almonds, butter honey and amaretto.
  5. Scopp 2 Tablesoons of this mixture onto each fig half.
  6. Arrange on baking sheet and bake 6 to 7 minutes at 350°F.
  7. For the sauce, combine sugar, water, chocolates and butter in a heavy saucepan.
  8. Heat on medium, stirring until mixture boils, thickens and is smooth (about 2 minutes.).
  9. Remove from heat, stir in amaretto liquer.
  10. To serve, unmold ice cream and and place a stuffed fig on plate. Drizzle sauce over the ice cream and fig.
  11. Serve while filling is still warm.

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