Coffee-Cardamom Ice Cream With Figs

Serving Size: 6

Spicy-sweet cardamom is a perfect complement to bitter coffee, and baked phyllo pieces add carby crunch without an overload of calories.


  • 0.75 cup heavy cream
  • 4 tsp instant espresso powder
  • 1 cup non-fat sweetened condensed milk
  • 0.75 cup low-fat plain yogurt
  • 0.5 tsp ground cardamom
  • vegetable cooking spray
  • 1 sheet (9" x 14") phyllo dough
  • 6 fresh or dried figs, sliced


In a bowl, beat cream until doubled in size; set aside. In another bowl, dissolve espresso powder in 1 tsp warm water. Gently fold together whipped cream, dissolved espresso, condensed milk, yogurt and cardamom until incorporated. Cover with plastic wrap and freeze until solid, 6 hours. Heat oven to 350°. Coat a baking sheet with cooking spray. Place phyllo on baking sheet and coat with cooking spray; fold in half and coat with cooking spray again. Bake until brown and crisp, 7 to 8 minutes. Let cool; shatter phyllo with your hands into small shards. Divide ice cream, phyllo pieces and figs among 6 bowls.

Image Credit: Levi Brown
Recipe Courtesy of: Adeena Sussman