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Ginger miso ice cream (vegan)

A super easy and delicious vegan ginger & miso ice cream recipe.

Prep Time
20 mins
Servings: 600 ml
Course: Dessert

Ingredients

  • 150 ml water
  • 115 g 1/2 a cup sugar
  • 5 cm piece of ginger peeled and sliced
  • 400 ml 1 tin coconut milk
  • 2 Tbsp White miso paste
  • 1 Tbsp finely chopped or minced crystalised ginger
  • 1 tsp ginger syrup
  • 1 tsp fresh lime juice optional

Instructions

    Cup of Yum
  1. Bring the water, sugar, and ginger to a boil in a small pot until the sugar has dissolved. Bash the ginger around with a blunt object. Allow the syrup to cool and the ginger to infuse further.
  2. Strain the syrup into a bowl and add the coconut milk, miso paste & crystalized ginger, and ginger syrup. Whisk to ensure the miso is thoroughly incorporated. Add a teaspoon of lime juice (optional).
  3. Pour the mixture into the ice cream machine and churn until it is a scoopable consistency. Remove and freeze until ready to serve.

Notes

  • To make this without an ice cream machine:
  • Pour the cooled mixture into a Ziploc bag. Place the bag on a tray and flatten it out and seal it. Freeze the bag for a few hours or overnight. Once frozen, remove from the bag and break into chunks into the bowl of a food processor. Whiz the processor for 30 seconds or until smooth.
  • Scrape down the bowl with a spatula and decant it into a metal container. Smooth the surface and freeze until solid and you are ready to serve.