This is absolutely, positively hands down my number one most favorite ice cream ever.
These flavors – sweet and salty, rich and savory, almost french toasty – are just so good together. Combining them into an ice cream has been on my mind for some time, and I am so happy with the result.
ginger maple miso ice cream
dairy, egg, and gluten free, vegan
2 (15 ounce) cans coconut milk (full fat)
1/3 cup maple syrup
1-2 tablespoons miso paste*
3/4 cup crystallized ginger, divided
*Begin with one tablespoon and taste – add more to your salty preference (I used two)
Pour coconut milk into blender. Add maple syrup and miso, blend on high until combined and foamy. Pour into ice cream maker, proceed with manufacturer instruction.
While ice cream is processing, chop crystallized ginger into small pieces.
When ice cream has formed (generally after 15-20 minutes), add 1/2 cup crystallized ginger pieces while machine continues to churn. Continue a couple minutes more, until ginger is fully incorporated. Transfer to freezer safe container, top with remaining crystallized ginger, and freeze.
Make this soon? I will bet you won’t regret it…