Ingredients:

  • 2 cups cold heavy whipping cream
  • 1/2 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/4 tsp fine sea salt
  • 1/2 cup low-sugar fig preserves
  • 1 tbsp lemon juice
  • 80g Fig Newton cookies, coarsely chopped

Instructions:

  1. Pour the cold heavy cream, maple syrup, vanilla extract, and salt into a mixing bowl. Beat on medium-high speed until stiff peaks form.
  2. In a small bowl, stir the low-sugar fig preserves with the lemon juice until smooth.
  3. Gently fold the chopped Fig Newton cookies into the whipped cream using a spatula. Dollop the lemon-fig mixture over the top and use a knife or skewer to swirl the jam through the cream in a figure-eight motion.
  4. Line a 9x5 inch loaf pan with parchment paper and pour the mixture in, smoothing the top. Cover tightly with plastic wrap and freeze for at least 6 hours or overnight.