I first learned how to use fig leaves and make syrup, and it was only a matter of time before I applied it to ice cream. This creamy, tangy buttermilk ice cream (that's coincidentally egg-free) is infused with dried fig leaves and carries a delicious toasty coconut aroma. The ice cream is topped with a spiced concoction of diced pineapples and Chinese 5-spice that gives this frozen treat a beautiful tropical flair.