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Spiced Ice Cream Torte with Caramel Figs

  • 12 Serves
  • 3 hours



1/2 cup (75g) Angas Park dried cranberries
75g Angas Park pitted prunes
50g Sunbeam sultanas
175ml Tawny port
120g Biscoff cookies
15g unsalted butter, melted
700ml cream
395ml condensed milk
1 tablespoon lemon juice
3/4 cup (75g) Sunbeam walnuts, toasted, chopped
1 cup (190g) Angas Park figs, quartered
1 cup (250g) brown sugar


  1. Line a 12cm x 26cm x 8cm terrine tin with plastic wrap, leaving enough to be able to cover the top completely.
  2. Pulse dried fruit in a food processor to roughly chop. Combine in a bowl with the port. Set aside for 2 hours.
  3. In a food processor blitz cookies to fine crumbs. Add melted butter and pulse to combine.
  4. Whisk 2 cups (500ml) cream to soft peaks. In a separate bowl, lightly beat condensed milk and lemon juice together. Fold whipped cream into condensed milk mixture, then fold in drained fruit mixture and nuts.
  5. Spread a third of the cream mixture over the base of the lined terrine, then top with half the biscuit mixture, then repeat again with cream mixture & biscuits. Enclose with plastic wrap, then freeze overnight.
  6. Place figs in a bowl, cover with boiling water, then set aside for 30 minutes.
  7. Combine sugar and remaining 200ml cream in a pan over low heat, stirring until sugar dissolves. Drain figs (discard liquid), add to cream mixture and simmer for 1 minute. Cool.
  8. To serve, invert terrine onto a serving plate and spoon over caramel figs with their syrup.

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