Instant Pot Rice Pudding with Figs

Today we have a wonderful recipe for you, Instant Pot Rice Pudding with California Figs! Grandma-made fantastic rice pudding. Sweet and so thick and creamy, you had to use a fork to eat it. She put in all kinds of different dried fruits, depending on what she had on hand, but we loved figs best.

Cooking dried figs in instant pot rice pudding adds extra sweetness to this comforting dessert.

Rice pudding is a nostalgic, good old-fashioned treat, comforting and delicious served either warm or cold. Decadent in flavor already, adding Blue Ribbon Orchard Choice California Figs takes this dish completely over the top! To make it even easier, we’ve created this recipe specifically for an electric pressure cooker.

Instant Pot Rice Pudding is the easiest way to make this classic comforting dessert.

California Figs add a beautiful texture to every creamy bite of this rice pudding! They offer lovely bursts of flavor, and are rich in valuable minerals and vitamins. It is the best of both worlds – a luscious dessert and healthy component to balance it.

Have you heard everyone talking about electric pressure cookers or Instant Pots? Are you intrigued? This recipe may be nostalgic, but an instant pot is definitely not your grandmother’s pressure cooker. They have built-in safety features that make it a breeze to use and who doesn’t love that? And, if you’ve never made instant pot rice, you’ll be thrilled to see it’s ready in a snap.

Gluten Free Instant Pot Cookbook will be your trusty guide to making easy gluten-free meals in the instant pot.

How do we know? We wrote a cookbook about it that’s now out in stores. In The Gluten-Free Instant Pot Cookbook, we introduce you to how to use an Instant Pot with a comprehensive collection of gluten-free recipes designed for all kinds of electric pressure cookers. Our aim is to help those who cannot eat gluten make their own traditional favorite recipes in a pressure cooker or Instant Pot. This book will help you safely and easily cook gluten-free dishes for your family and friends, creating nearly effortless and delicious meals everyone will love.

There are not a lot of books that specifically address the gluten-free Instant Pot community and this one fills that niche. With each recipe, you’ll find recommendations for brands we have found that are gluten-free and work well under pressure. With a wide variety of alternate grains to use in place of wheat or barley, you will find many new delicious options to add to your dinner table, including this recipe for classic Rice Pudding, perfect for a cozy night indoors.

Instant pot rice pudding is an easy way to make a dessert that's perfect in the winter months.

Instant Pot Rice Pudding with Figs

Course Dessert
Servings 6 servings
Calories 410 kcal


  • 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and halved
  • 1 cup boiling water
  • 1 1/2 cups arborio rice
  • 3/4 cup sugar
  • 1/2 teaspoon kosher salt
  • 5 cups milk
  • 2 large eggs
  • 1 cup half and half
  • 2 teaspoons gluten-free vanilla extract


  1. In a medium bowl, combine the figs with boiling water. Cover and set aside for 30 minutes to plump. NOTE: If using juice or other liquid to plump the figs, you do not need to boil the liquid. Just cover and soak for at least 30 minutes or up to 2 days in the refrigerator.

  2. To Make the Rice Pudding

  3. Combine rice, sugar, salt, and milk in the inner pot of your electric pressure cooker.

  4. Press sauté on your electric pressure cooker and bring contents to a boil, stirring constantly to dissolve sugar. As soon as the mixture comes to a boil, press cancel, then close and lock the lid, making sure the steam release knob is in the sealing position.

  5. Cook on low pressure for 15 minutes. When the rice is finished, allow a 10 minute natural pressure release. After 10 minutes, turn the knob to venting, releasing any remaining steam. When the float pin drops, unlock the lid and open it carefully. Press cancel.

  6. While the rice is cooling, whisk together the eggs, half and half and vanilla extract in a medium bowl.

  7. Carefully pour in the prepared egg/vanilla mixture into the pot with the rice. Stir to combine. Turn pressure cooker back to the Sauté function. Stir until the rice just begins to boil.

  8. When the rice is hot, drain the figs from their soaking liquid and stir in to the pot.

  9. Serve immediately or pour into a large serving dish to chill. Pudding will thicken as it cools, so you may want to add a little extra half and half if you plan on serving it cold.

Recipe and photos by Sara de Leeuw and Jane Bonacci

(Reprinted with permission from The Gluten-Free Instant Pot Cookbook by Jane Bonacci and Sara de Leeuw, published by Quarto Publishing Group, 2018.)

Chicken, Goat Cheese & Fig Pizza

Goat Cheese Chicken Fig Pizza

This Chicken Goat Chees & Fig Pizza is packed with the perfect combination of sweet + savory ingredients. Goat cheese and melty mozzarella wrap around warm sweet figs and juicy chicken to create a meal or appetizer that is both hearty and delicious! We’re suckers for figs on pizza. Featuring Blue Ribbon Orchard Choice or Sun-Maid California Figs, this fig pizza recipe is great for serving as a snack with friends, or for a fun date night in. Don’t have balsamic glaze on hand? It’s easy to make at home! *Note: It is best to allow pizza dough to rest at room temperature prior to stretching for best results.

Goat Cheese Chicken Fig Pizza

Chicken, Goat Cheese & Fig Pizza

Course Main Course
Servings 8 large slices
Calories 370 kcal


  • 1 pound boneless skinless chicken breasts
  • 2 tablespoons olive oil, divided
  • 1/2 cup onions, sliced
  • 1 pound fresh pizza dough*
  • 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Missions Figs, halved
  • 1/2 teaspoon ground black pepper
  • 3/4 cup goat cheese crumbles
  • 1 cup shredded mozzarella cheese
  • 1 cup baby arugula
  • 1/4 cup balsamic glaze


  1. Preheat oven to 450°F. While oven is coming to temperature, bring a small pot of water to a boil. Add the chicken into the boiling water. Cook for 10-12 minutes.

  2. While the chicken is cooking, heat a small saucepan with 1 tablespoon of olive oil. Saute the onions for 5-7 minutes, until translucent.

  3. While the onions and chicken cook, stretch and roll the pizza dough on a lightly floured surface into a 15-inch circle. Once rolled into a circle, place the pizza on a greased pizza pan. Gently roll the edges of the dough in towards the center to form a crust. Pour the remaining 1 tablespoon olive oil on pizza dough, and brush to cover the surface of the pizza.

  4. Remove the onions and cooked chicken from heat. Shred the chicken by pulling apart with two forks. Add the onions, shredded chicken, California Figs and pepper to the top of the pizza. Top with goat cheese and mozzarella.

  5. Bake for 20 minutes until the crust is golden brown and cheese has melted.

  6. When the pizza is removed from the oven, top with arugula and balsamic glaze.

Recipe and photos by Elizabeth Falcigno

Chia Pudding with Dried Fig Relish

Chia Pudding with Dried Fig Fruit Relish

Chia pudding is loaded with nutrients and keeps you full, and when topped with Sun-Maid or Blue Ribbon Orchard Choice California Figs, it’s a great breakfast or healthy snack. Our California dried figs are finely chopped along with fresh strawberries for a topping that adds sweetness to this healthy treat. Speckled with chia seeds, strawberry seeds, and “seeds” of figs, this snack sparkles with crunch! Combining fresh and dried fruit gives multiple textures to a satisfying fruit relish. A pint mason jar is preferred to make the chia pudding recipe below, though you can use a medium sized bowl—just whisk the ingredients together instead of shaking them as indicated in the instructions below and cover the top with plastic wrap.

Chia Pudding with Dried Fig Relish

Course Breakfast, Snack
Servings 2


Chia Pudding

  • 1 cup unsweetened almond milk
  • 1/4 cup chia seeds
  • 2 teaspoons honey
  • 1/2 teaspoon pure vanilla extract
  • Kosher salt

Dried Fig Fruit Relish

  • 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Mission Figs, divided
  • 4 large strawberries, (1/2 cup) small dice


  1. Pour the almond milk into your mason jar. Stir in the chia seeds, honey, vanilla, and a dash of kosher salt. Cap and seal the jar. Give it a few spirited shakes to ensure even distribution of the chia seeds with the other ingredients. Chill in the refrigerator until set, about 8 hours or overnight.

  2. Remove four California Figs, from the total amount, stemming and thinly slicing them. Set them aside.

  3. Make the fig fruit relish: With the remaining figs, stem and finely dice them. Stir them in a small bowl with the strawberries until combined.

  4. Assemble the chia pudding cups: Slide the slices of figs down the walls of two squat glass, pressing them into the glass if needed so they adhere. Divide half the chia pudding between both glasses. Top each with the fig and strawberry fruit relish.

Recipe and photo by Annelies Zijderveld

California Dried Fig Peach Slab Pie

Dried Fig Peach Pie

California Figs and peaches come together in our Fig and Peach Slab Pie, featuring Blue Ribbon Orchard Choice or Sun-Maid California Figs. Don’t let the name fool you. This peach slab pie is merely a shallow pie made in a rectangular, rimmed baking sheet. It’s big enough to feed a crowd, which is why it’s the perfect dessert for all your summer celebrations. Find a menu below to inspire your next party.

You can make sheet pan pies a day ahead of serving it—the streusel topping will be a little less crisp. To streamline prep, the streusel and dough also can be made a day ahead of baking. Cover and chill. To peel the peaches, simmer in a large pot of boiling water for 60 seconds. With tongs or slotted spoon, remove peaches to a colander. Cool. Slip off the skins.


Baked Brie Cheese & Fig Spread (an easy make-ahead baked brie fig recipe)
Broccoli Salad with California Figs 
Stuffed Pork Loin with Cider Sauce (our favorite from our pork and fig recipes) 
Greek Bread Salad with California Figs
Fig and Peach Slab Pie
Fig Bourbon Spritzers

California Fig and Peach Slab Pie

Course Dessert
Servings 24
Calories 390 kcal


Fig & Peach Filling

  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 3 pounds ripe peaches
  • 1 (7-oz) package (7-ounce) Blue Ribbon® Orchard Choice® or Sun-Maid® California Figs
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons vanilla extract

Pecan Streusel

  • 1 cup whole wheat pastry flour or all-purpose flour
  • 1 cup rolled oats
  • 1 cup packed light brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • Pinch of salt
  • 4 ounces, (1 stick) unsalted butter, melted
  • 1 cup chopped pecans

No-Roll Butter Crust

  • 2 cups all-purpose flour
  • 2 cups whole wheat pastry flour or all-purpose flour
  • 1 cup confectioners’ sugar
  • 1/2 teaspoon salt
  • 10 ounces, (2 1/2 sticks) cold unsalted butter, cut into ½-inch pieces


  1. To make filling, in a large bowl stir together granulated and brown sugars, cornstarch and salt. Peel peaches. Halve peaches, discard pits and cut into thin slices. Add to bowl with dry ingredients. Stem figs and cut into thin slices. Stir into bowl with peaches. Stir in lemon juice and vanilla. Set aside while making Streusel.

  2. To make Streusel, in a small bowl stir together flour, oats, brown sugar, cinnamon and salt. Stir in melted butter and pecans.

  3. Preheat oven to 375°F.

  4. Make Crust in two batches using half of the ingredients for each. In food processor bowl, combine half each of the all-purpose and whole wheat pastry flours, confectioners’ sugar and salt. Pulse a few times to blend. Add half of the butter and process for 30 to 45 seconds or until mixture begins to clump together to form a dough (it will be dry and crumbly). Turn out onto13-x-18-inch baking sheet. Make a second batch of the dough with the remaining ingredients. Turn out onto sheet. With clean, dry hands, press dough into an even crust on bottom and ¾-way up sides of pan.

  5. Spread filling evenly over dough. Sprinkle streusel evenly over top. Bake 40 to 50 minutes or until peaches are tender and crust is golden. Cool on wire rack.

  6. Serve warm or at room temperature, cut into squares.

Recipe and photo by Lorelle del Matto

Fig Bourbon Spritzer

When the warm weather starts including a slight nip in the air, reach for a fig bourbon spritzer to warm you up from the inside out. This drink mixes bourbon, the fig shrub and fresh grapefruit juice to create a refreshing cocktail. Enjoy our perfect Blue Ribbon Orchard Choice or Sun-Maid California Fig cocktail while grilling up some meat and veggies at your next backyard barbecue.

Fig Shrub Bourbon Spritzer

Fig Bourbon Spritzer

Course Drinks
Servings 1 drink
Calories 140 kcal


  • 1 3/4 fluid ounces bourbon
  • 1/4 fluid ounces fresh grapefruit juice
  • 12 fluid ounces balsamic fig shrub
  • Soda water
  • Grapefruit peel, for garnish
  • Rosemary sprig, for garnish


  1. Fill a highball glass ¾ of the way with ice cubes. Place bourbon, grapefruit juice, and fig shrub into a cocktail shaker with a handful of ice cubes. Shake for 10 seconds and strain into the glass. Top with soda water.

  2. To make the garnish, slice a round of grapefruit peel. Using a small sharp knife, score the center of the peel. Thread the rosemary sprig through the center cut. Add garnish to the top of the cocktail.

Recipe and photo by Brian Samuels

Balsamic Fig Shrub

Fig Balsamic Shrub

Shrubs, for those of you who aren’t familiar with them, are vinegar-based syrups.  They’re made by mashing fruit with sugar and then soaking the fruit in vinegar for a week.  The resulting vinegar shrub is a slightly acidic, sweet, and fruity liquid that can be added to a cocktail to give it a little zip. This fig shrub includes our Blue Ribbon Orchard Choice or Sun-Maid California Mission Dried Figs for a deep and earthy sweetness. Balsamic vinegar and California Figs are a perfect pair– we like them as a sauce spooned over spinach, or as a glaze drizzled on watermelon. This fruit shrub made with dried figs is great in cocktails (stay tuned!) and is a great mixer with sparkling water too.

Balsamic Fig Shrub

Course Drinks
Calories 25 kcal


  • 1 1/2 cups chopped Blue Ribbon Orchard Choice or Sun-Maid California Figs
  • 1 cup white sugar
  • 3/4 cup balsamic vinegar
  • 1/4 cup apple cider vinegar


  1. In a bowl, add the cut up figs. Sprinkle the sugar on top and then mix together until all the fruit is coated with sugar. Let sit for 1 hour at room temperature.

  2. Mash fruit with a wooden spoon. Once you have done so, let sit for another hour. Mash the fruit one last time. Cover the bowl with plastic wrap and let sit at room temperature for 24 hours.

  3. Add in the vinegars, stir, and let sit, covered, for one week, making sure to give it a good stir every day.

  4. After a week, strain any larger pieces from the mixture and save the balsamic fig shrub in a mason jar for up to 3 weeks.

Recipe and photo by Brian Samuels

Watermelon Pizza with Balsamic Fig Glaze

Get ready for your next favorite summer appetizer: watermelon pizza with balsamic fig glaze.

Is there anything more essential to summer than cool, crisp slices of watermelon? They’re juicy and just what you want to eat for a healthy dessert… but if you’ve ever tried a sprinkle of salt on watermelon, you know how it amplifies the sweet fruity flavor. We’ve got a fun way to bring a whole watermelon to the table differently as an appetizer: watermelon pizza! Top each slice with feta cheese crumbles, fresh oregano leaves (or use shredded fresh basil / mint leaves), and crunchy Maldon salt, but what makes these slices sizzle is the balsamic fig glaze made of Blue Ribbon Orchard Choice or Sun-Maid California Figs. You’ll find this glaze to be just about perfect for drizzling on a wheel of Brie, to serve on a cheese board, or even to drizzle on grilled meat.

Watermelon Pizza with Balsamic Fig Glaze

Course Appetizer
Servings 36 servings


  • 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Dried Mission Figs
  • 3/4 cup balsamic vinegar
  • 3 tablespoons sugar
  • 1 (10-pound) watermelon
  • 1 cup crumbled feta cheese, (3.5 ounces)
  • Oregano leaves
  • Maldon flaky sea salt


  1. To make balsamic fig glaze: stem and mince the figs. Pour the vinegar into a small saucepan. Stir in the figs and sugar. Turn the heat onto medium high and cook for 6 minutes, stirring occasionally. Cool for 10 minutes.

  2. Slice the watermelon into six 1-inch rounds. Cut each watermelon round into six wedges.

  3. Drizzle the balsamic fig glaze over the slices and sprinkle on feta, oregano, and Maldon salt.

Recipe and photo by Annelies Zijderveld

California Fig Chocolate Ice Cream Cake

Make a chocolate ice cream cake for adults and kids alike with California Figs and chocolate fudge cake.

Do you remember how sweltering summers, you cooled off with ice cream cake as a kid? Our chocolate ice cream cake brings together chocolate fudge cake, topped with a vanilla no-churn ice cream swirled with jam made of Blue Ribbon Orchard Choice or Sun-Maid California Figs and the final layer of white chocolate. This is a cake for chocolate lovers and a fun dessert for summer celebrations!

California Fig Chocolate Ice Cream Cake

Course Dessert
Calories 960 kcal


Chocolate Fudge Cake

  • 8 ounces dark chocolate, chopped
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, cut into tablespoons
  • 3 large eggs
  • 2/3 cup all-purpose flour
  • 1/8 teaspoon fine sea salt
  • 1/3 cup chocolate chips

California Fig Jam

  • 1 (7-8 ounce) package Blue Ribbon Orchard Choice or Sun-Maid California Mission Dried Figs, stems removed
  • 1 cup water
  • 1/2 cup sugar
  • 1 tablespoon lemon juice

Vanilla Ice Cream

  • 3 cups heavy cream, cold
  • 1 (14-ounce) can sweetened condensed milk
  • 2 teaspoons pure vanilla extract
  • Fig jam
  • Chopped Blue Ribbon Orchard Choice or Sun-Maid California Dried Figs

White Chocolate Topping

  • 6 ounces white chocolate chips
  • 1/2 tablespoon coconut oil


Make the chocolate Cake:

  1. Preheat oven to 350 degrees F. Butter and line 8-inch round cake pan with parchment paper. Set aside.

  2. Set up a double boiler (bain-marie) by filling a sauce pot with 1-inch of water. Bring to a gentle simmer. Place heat safe bowl over pot, making sure bowl does not touch water. Add chopped chocolate, sugar, and butter to bowl. Gently melt together, stirring often to ensure even melting. Once mixture is smooth, remove bowl from double boiler and allow to cool for 8 minutes.

  3. Add eggs, one at a time, to cooled chocolate mixture. Whisk until each egg is thoroughly incorporated.

  4. In a separate bowl, whisk together flour and salt. Add flour mixture and chocolate chips to cooled chocolate mixture. Fold to combine until there are no longer any dry streaks of flour.

  5. Transfer batter to prepared cake pan. Bake for 22-25 minutes until center of cake no longer jiggles. Allow to cool in pan for 5 minutes. Run a mini offset spatula or dull knife around the edges of cake pan to unmold. Allow to cool to room temperature on wire rack.

Make California Dried Fig Jam:

  1. Combine figs, water, and sugar in a heavy bottomed sauce pot. Bring mixture to a boil, allow to boil for 2-3 minutes, then reduce to a simmer. Simmer for 10 minutes until figs are soft and can be easily pierced with a fork. Remove from heat and let mixture cool for

  2. Transfer mixture and lemon juice to a food processor fitted with a blade attachment.

  3. Transfer jam to an airtight container and keep chilled in the fridge until ready to use. Jam will keep in the fridge for up to a week.

Make Vanilla Ice Cream and Assembly:

  1. Line the bottom and up the sides of a 9-inch round spring form pan with plastic wrap. Place a 9-inch cake board (or round cardboard base cut to fit) inside pan. Place cooled chocolate cake in the center of cake board. Set aside.

  2. Whip chilled heavy cream to soft peaks. Add in condensed milk and vanilla. Continue to whip to stiff peaks.

  3. Spoon one-half of the vanilla ice cream mixture into the prepared spring form pan, filling the empty space around chocolate cake to cover the cake entirely. Add one half of fig jam in dollops on top of ice cream. Use a knife, toothpick, or chopstick to swirl jam into ice cream. Sprinkle chopped figs on top.

  4. Add the rest of the vanilla ice cream followed by fig jam swirl and chopped figs, layering on top until spring form pan is full.

  5. Cover ice cream cake with plastic wrap. Freeze overnight.

  6. Unmold ice cream cake from spring form pan and remove all plastic wrap. Set aside.

  7. Make white chocolate topping: in a small bowl, combine white chocolate chips and coconut oil. Gently melt in the microwave at 10-second intervals at half power until smooth and melted. Stir after each interval.

  8. Pour and spread white chocolate mixture on the top of ice cream cake, allowing excess to drip off the sides of the cake. Work quickly to sprinkle additional chopped figs on top, as desired--white chocolate will harden immediately.

  9. Allow ice cream cake to sit at room temperature for 15-20 minutes before slicing and serving.

To Serve:

  1. Dip knife in warm water. Wipe off moisture and cut into ice cream cake. The heat from the knife should melt through the white chocolate creating a clean slice. It may take a little effort to cut through the chocolate cake.

  2. Store any leftover slices covered (preferably in an airtight container) in the freezer for up to one week.

Recipe and photo by Maryanne Cabrera

White Chocolate Fig Ice Cream

Making California Fig ice cream is as simple as using this white chocolate ice cream recipe by chocolate expert (and fig fan), Alice Medrich.

Summers are meant for ice cream. We love dark chocolate with mission figs, but have you ever tried white chocolate with golden figs? The idea of a rich chocolatey fig ice cream was too irresistible not to pursue, so we enlisted the expertise of Alice Medrich for a white chocolate ice cream recipe with spiced candied figs studding each spoonful. If you like the combination of white chocolate with California Figs, then this fig bar cookies recipe will easily win you over. Or, while you’re at it, we’ve got more Alice Medrich recipes including the best rugelach recipe and don’t miss how to make fig squares–this is a favorite Alice Medrich recipe of ours! But don’t take our word for it, pick up some Blue Ribbon Orchard Choice or Sun-Maid California dried figs to make something sweet.

White Chocolate Fig Ice Cream

Course Dessert
Servings 8 servings


For the Ice Cream Base

  • 3 large egg yolks
  • 1 tablespoon sugar
  • 1 tablespoon honey
  • Scant 1/4 teaspoon salt (I use fine sea salt)
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3/4 teaspoon vanilla extract
  • 6 ounces (170 grams) white chocolate (not baking chips), coarsely chopped

For Spiced Figs

  • 1 cup (6 ounces) lightly packed, Sun-Maid California Calimyrna Dried Figs, stemmed, chopped into ¼ to ½-inch pieces
  • 3/4 cup water
  • 3 tablespoons honey
  • 3 tablespoons sugar
  • 1 tablespoon lemon juice
  • 3/8 teaspoon ground cinnamon
  • 3/8 teaspoon ground cardamom
  • 1/8 teaspoon salt


  • Fine mesh strainer
  • Instant-read thermometer
  • Ice cream machine


Make the ice cream base:

  1. Set the strainer over a medium bowl near the stove for the finished ice cream base.

  2. In a 2-3 quart saucepan, whisk the egg yolks, sugar, honey, and salt until blended. Whisk in the milk and cream. Wash the whisk (with soap and water) and set it aside.

  3. Cook the mixture on medium heat (lowering the heat as the mixture approaches temperature), stirring constantly with a heatproof silicon spatula, sweeping the bottom, corners, and sides of the pan constantly to avoid scorching, until the mixture registers 178-180 F on an instant-read thermometer.

  4. Immediately scrape the mixture into the strainer set over the bowl. Stir in the vanilla. Set aside for 10 minutes to cool slightly.

  5. Put the white chocolate into a small bowl. Ladle about 1 cup of the warm ice cream base over the chocolate and leave it for a minute to soften the chocolate. Whisk until the chocolate is completely melted and the mixture is smooth. Scrape the chocolate mixture into the remaining ice cream base and whisk to blend. Set aside to cool. Cover and refrigerate several hours or overnight.

Make the spiced candied figs:

  1. While the base is cooling. Combine the figs, water, honey, sugar, lemon juice, cinnamon, cardamom, and salt in a medium saucepan. Bring the mixture to a simmer. Cover the pan, adjust the heat to maintain a simmer and cook for about 5 minutes. Uncover and continue simmering, stirring frequently at first and constantly at the end, until the liquid is completely reduced and the mixture resembles thick, sticky, chunky jam. Scrape into a bowl. Let cool and then refrigerate until needed.

Finish the white chocolate ice cream recipe:

  1. Freeze the ice cream according to the instruction on your machine. Scrape the finished ice cream into a container, alternating it with the figs. Fold the ice cream with figs together briefly. Cover the fig ice cream container and freeze until firm enough to scoop or until needed.

White Chocolate Ice Cream Recipe & Spiced Figs by Alice Medrich
Photo by Annelies Zijderveld

Chopped Israeli Salad with Figs

A chopped Israeli salad will be your new favorite kind of salad to eat during the summer and beyond. Dressed simply and tossed with a tumble of fresh herbs, we love how plump Blue Ribbon Orchard Choice California Mission Figs add a touch of sweetness to this salad with snappy flavors. The salad is a bit like a Greek salad but with fresh mint, oregano, and parsley. If you can get your hands on Greek block feta, cube it to make this Israeli salad with feta as you’ll get well-balanced bites of cheese, vegetables, figs and herbs. If you’re vegetarian, you can make this side dish a main dish by adding in drained and rinsed cannellini beans or chickpeas, or even try compressing tofu to serve on top. For omnivores, grill some kebabs or salmon to serve alongside for a meal that doesn’t require turning on the oven (and is great at picnics or potlucks).

Chopped Israeli Salad with Figs is one tasty summer salad tumbled with fresh herbs and mission figs.

Chopped Israeli Salad with Figs

Course Salad
Calories 250 kcal


  • Juice of 1 lemon (2 1/2 tablespoons)
  • 2 teaspoons white vinegar
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup olive oil
  • 3 diced Persian cucumbers (1 1/2 cups)
  • 1 1/2 cups cherry tomatoes, quartered
  • 1 (7 oz) bag Blue Ribbon Orchard Choice or Sun-Maid California Mission Figs
  • 1 (5 oz) block feta cheese, diced (about 1 cup)
  • 1 scallion, thinly sliced
  • 2 sprigs mint leaves, finely chopped (2 tablespoons)
  • 1 sprig oregano leaves, finely chopped (1 tablespoon)
  • 20 sprigs Italian parsley leaves, finely chopped (6 tablespoons)


  1. Whisk together the lemon juice, vinegar, salt and pepper in a bowl. Drip the olive oil in a thin stream into the vinegar, whisking the whole time until emulsified.

  2. Add the cucumbers, tomatoes, mission dried figs, feta, scallion, mint, oregano, and parsley into a large bowl. Gently toss in the dressing. Serve immediately.

Recipe and photo by Annelies Zijderveld