Ginger Maple Miso Ice Cream – the unique flavors of this six ingredient vegan ice cream are almost indescribable – sweet, salty, rich and savory, this is a time tested favorite.
recipe originally published October 10, 2012
Ginger Maple Miso Ice Cream
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.
Favorite. Ever.
Ice Cream Makers – Then and Now
My homemade ice cream skills were developed at a very young age. The kind of ice cream you make with ice and rock salt and an old-timey wood bucket with a hand crank. I looked forward to it every summer.
We made ice cream every summer at our huge family picnic. The whole family would converge on great grandma’s land out in the country. While my brother would run off to grandma’s go-cart tracks that wound through her back yard, I would get in the car with Uncle Dudley and run to the store for rock salt and ice.
One of my favorite traditions back then, one of my favorite memories now.
I still wonder what became of that old ice cream maker. I still remember the rich creamy vanilla flavor of that ice cream – the best ice cream I have ever had.
Then I created this recipe.
These days, I use a modern Ice Cream Maker (incredibly easy to use, and a VERY good price!). This recipe sets up in about 20 minutes – ready for transfer to the freezer in a freezer safe container.
The first time I made this Ginger Maple Miso Ice Cream, it was late fall.
Still nice warm temperatures for ice cream, but let us be honest – ice cream is a year round treat, yes?
During the summer, though? This is the ice cream flavor that gets asked for again and again. I don’t even have to follow my own recipe anymore, I make this one so often.
I really cannot adequately describe the flavors. Do you get a feeling when I say something like Buttery French Toast? It is sorta like that. With a salty component to accompany the sweet.
The crystallized ginger brings a bright spicy bite, and more sweet.
From lemon cake to chocolate fudge goodness, this unique ice cream pairs well with many desserts.
Ginger Maple Miso Ice Cream also shines as the star of the show – simple vegan ice cream in a bowl.
Yum.
please make this soon. you won’t regret it…
printable Ginger Maple Miso Ice Cream recipe:
Ginger Maple Miso Ice Cream
Ingredients
Instructions
- *Begin with one tablespoon miso and taste - add more to your salty preference (I used two).
- In a small bowl, whisk together 1/2 cup coconut milk with 2 tablespoons tapioca starch. Set aside.
- Pour the remaining coconut milk into a saucepan over medium heat. Bring to a simmer, stirring frequently, and cook for about five minutes.
- Add tapioca starch mixture, maple syrup, and miso to the saucepan. Continue stirring as mixture thickens. Remove from heat and allow to cool.
- Pour ice cream mixture 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.
Notes
dairy, egg, oil, and gluten free, vegan
Recommended Products
-
Thai Kitchen Organic Unsweetened Coconut Milk, 13.66 fl oz (Pack of 6) -
Organic Tapioca Flour/Starch (2.5lbs) by Anthony's, Gluten-Free & Non-GMO -
NOW Foods Organic Maple Syrup, Grade A, Dark Color (formerly Grade B), 16-Ounce -
Hikari Organic Miso Paste, White, 17.6 oz -
Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, with gift box, 4 ounces -
Next Organics Dried Crystallized Ginger 6 Ounce
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
8Serving Size:
1/2 cupAmount Per Serving:Calories: 209 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 98mg Carbohydrates: 16g Fiber: 1g Sugar: 16g Protein: 2g
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about Kristina:
Kristina is spabettie! She discovered a love of cooking at an early age, and founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into the best way to spend her days – sharing how flavorful and vibrant vegan food is! She loves dachshunds, karaoke, drums, and travel.
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Gayle says
January 31, 2018 at 1:12 pmThis is wonderful! Love the salty element. Totally didn’t know what to expect with the miso. I added 3 Tbs vodka to the mix because I like the way it helps ice cream to set up without forming ice crystals…and because… well vodka!
Thanks for this recipe!
Kristina Sloggett says
January 31, 2018 at 3:30 pmyou are SO welcome, Gayle! this is one of my absolute favorite recipes – hard to describe flavor, and I am so happy you like it too! I almost always forget to add the vodka to my ice creams… I know it makes it creamier too. and yeah, vodka. 😉
cheers – you just made my day! Kristina
Sarah says
July 20, 2015 at 1:26 amHow have a I gone so long in life without having ever heard of ginger ice cream?? Better yet – dairy free ginger ice cream with my favorite sweetener, maple. It’s like you made this just for me. I love it!
Susan@LunaCafe says
April 9, 2015 at 9:43 pmWhat an interesting flavor pairing. I’m intrigued by the miso especially. Can’t wait to try this, thanks!
Kristina Sloggett says
April 10, 2015 at 9:08 amyou are so welcome, Susan – enjoy!
Janel from NellieBellie says
April 9, 2015 at 8:39 amHere in MN it’s still cold and dreary but I’m dreaming of making ice cream soon! And this flavor combo sounds amazing!!
Kristina Sloggett says
April 10, 2015 at 9:08 amYES, Janel – we enjoy ice cream even in the cold (hope it warms up for you soon!). and enjoy – I hope you like this as much as we do!
Arman @ thebigmansworld says
April 9, 2015 at 3:20 amOMG. YES. Miso paste in ice cream..This randomly reminds me of the time I tried to make vegemite ice cream and made my sister sick….That was actually pretty awesome but anyway.
This. Looks. Epic. Sweet/salty/tangy perfection!
Kristina Sloggett says
April 10, 2015 at 9:07 amyou should try this one, Arman, I cannot describe the flavors. SO good.
and… vegemite? that is indeed interesting!
Josie says
April 8, 2015 at 11:31 pmI was so excited to see this! I bet the sweetness of miso works perfectly in ice cream 🙂 Love your creative recipes!
Kristina Sloggett says
April 10, 2015 at 9:06 amthank you Josie! YES, these flavors are so amazing together, and I try not to use that word lightly 😉
Alice says
March 1, 2015 at 1:51 amLOL I’ll go with “french toasty” cuz I cannot figure out how this should taste…. 🙂 It’s definitely interesting!
Kimberly Ann @ Bake Love Give says
February 28, 2015 at 10:24 pmWhat a fabulously unique flavor combination. I’m in!
Laura says
February 28, 2015 at 8:37 pmI love creative ice cream flavors like this! Pinning!
Susan | LunaCafe says
February 28, 2015 at 8:15 pmWhat an interesting flavor pairing! It would be perfect with an Asian menu. Can’t wait to try it.
Alisa @ Go Dairy Free says
February 28, 2015 at 7:09 amOooh, yes, dairy-free ice cream often misses that depth of flavor and touch of salt to heighten everything – that must be amazing with the miso!
kristy @ the wicked noodle says
February 28, 2015 at 5:22 amYou know an ice cream recipe sounds especially good when you’re sitting in your office freezing because the house hasn’t warmed yet – and you know you’d still happily eat some! This is such an intriguing recipe and so creative. Pinning to try VERY soon!
Kristina Sloggett says
March 2, 2015 at 7:52 amah, thank you Kristy! I get ice cream cravings all year long, so I get it. this flavor is indescribably good, I hope you do try it!
Arman @ thebigmansworld says
February 28, 2015 at 1:25 amI’m going to pretend you know it’s sweltering hot today and hence you posted it for me. Thanks.
When I come to America for you to make me the sandwich you promised, I shall bring crystallised ginger- We are famous for it!
Kristina Sloggett says
March 2, 2015 at 7:54 amcrystallized ginger! my favorite! I will make this ice cream for us, and while it is happily getting delicious in the freezer, we will make more fabulousness with ginger!