Fig, Bourbon, and Cinnamon Nicecream Cake

For the Crust

• 1 c dried figs
• 0.5 c roasted/salted almonds
• 1 tsp cinnamon

For the Filling

• 6-8 fresh figs
• 1 c dried figs
• 0.25 c bourbon, divided
• 3-4 ripe, frozen bananas
• 2 tbsp maple syrup
• 2 tsp cinnamon
• Splash of nut milk as needed
• Big handful of roasted pecans

1. At least one day before, slice the bananas and freeze them.
2. To make the crust: combine the dried figs, almonds, and cinnamon in a food processor, and process until the mixture just starts to make a sticky ball.
3. Line a bread pan with several layers of plastic wrap or parchment paper. Make sure the wrap goes all the way into the corners and up the sides. Leave enough sticking out the sides so you'll be able to pull the whole cake out after you're done. This is critical, don't skimp on this step or your cake won't come out!
4. Spoon the crust mixture into the pan and press it down firmly. You want to achieve an even layer that will stick together well, so press it hard. Then, let your crust sit in the freezer for at least an hour before adding the filling. Overnight is fine too, but in that case cover the top of the pan tightly with a lid or plastic wrap.
5. Remove the crust from the freezer and sit whole fresh figs upright along the length of the bread pan, squishing them in a bit to fit as many as you can. Return the crust (now with figs on top) to the freezer.
6. Now, begin to make the filling. Cut the dried figs into quarters and put them in a small saucepan with half the bourbon (about 2 tbsp). Simmer them for ten minutes until the figs are soft and the liquid is absorbed.
7. Cool the figs fully, otherwise your nicecream will melt! This can be done in a short time in the freezer, or you could easily prep the figs the day before and keep them in the fridge.
8. To a food processor, add the cooled, bourbon-bathed figs, frozen bananas, maple syrup, cinnamon, and the remaining 2 tbsp of bourbon. Process until you have a very smooth, creamy consistency. As needed, add a splash or more of nut milk to help the nicecream smooth out. You want to achieve a consistency similar to soft-serve ice cream so that you can easily spread it into the bread pan.
9. Remove the crust from the freezer and spread the nice cream over the crust. Make sure to press down firmly so that the nicecream fills all the corners and gaps. Work around the fresh figs carefully, putting half of the nicecream on either side. Leave the stem of each fig just barely exposed so that you can find the prettiest places to slice the cake. Or, if your figs are too short to reasonably keep the stems exposed, stick toothpicks in their tops.
10. Cover your cake tightly and return it to the freezer. Let it sit at least overnight, although it's fine to stay for a couple days if it's tightly wrapped. Freeze any extra nicecream in a separate container for easy snacks or desserts.
11. When you're ready to serve your masterpiece, let it sit out for about five minutes to soften slightly around the edges. Then pull it out by the plastic wrap, sit it on a board, and cover the top with pecans.
12. Locate the stems of the whole figs and slice directly down through them so that you expose the center of the figs. Enjoy immediately!