Fig Bread with Manchego Cheese Ice Cream

2hr 20m
Preparation/cooking time: ca. 20m + Freeze: ca. 120m

For 2 people

Nutritional Information

Contains 556 Kcal, 13g Protein, 45g Carbohydrates, 35g Fat


  • 75 g manchego cheese, grated
  • 1 dl full cream
  • 0.5 tsp. honey
  • 1 sprig rosemary
  • a little pepper
  • 1 fig bread (ca. 150 g)

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  • Place the Manchego cheese, full cream, honey and rosemary in a thin-sided bowl, suspend over the gently boiling bain-marie - the bowl must not touch the water. Beat the mixture using a hand mixer until creamy, pour it through a fine sieve and season with a little pepper. Divide into small glasses and leave to cool.
  • Cover and freeze for approx. 2 hours. Refrigerate for approx. 30 mins before serving. Slice the Pan de Higo, divided onto plates with the ice cream, top with rosemary and a little honey.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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