Asian•indulgent
Ginger miso ice cream (vegan)
A super easy and delicious vegan ginger & miso ice cream recipe.
- Prep time
- 20 min
- Cook time
- 31 min
- Yield
- Not listed
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 150 ml water
- 115 grams sugar (1/2 cup)
- 5 cm piece of ginger (peeled and sliced)
- 400 ml 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
- 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.