Ginger Maple Miso Ice Cream – the unique flavors of this four ingredient ice cream are almost indescribable – sweet, salty, rich and savory, this is a time tested favorite!
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.
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.
Ginger Maple Miso Ice Cream also shines as the star of the show – simple ice cream in a bowl.
Ginger Maple Miso Ice Cream
dairy, egg, oil, 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
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.
*Begin with one tablespoon miso and taste – add more to your salty preference (I used two)
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…
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ABOUT KRISTINA SLOGGETT: Kristina is spabettie! She founded spabettie in 2010 to share her vegetarian recipes. Vegetarian quickly became vegan.
As the sole recipe developer and photographer at spabettie, Kristina turned her love of cooking and creativity into an extremely fun and challenging way to spend her days – sharing just how flavorful and vibrant vegan food is!
She loves dachshunds, Portland, Hawaii, drummers – well, one drummer – and travel.
printable Ginger Maple Miso Ice Cream recipe:
- 2 (15 ounce) cans coconut milk (full fat)
- ⅓ cup maple syrup
- 1-2 tablespoons miso paste*
- ¾ cup crystallized ginger, divided
- 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.
- *Begin with one tablespoon miso and taste - add more to your salty preference (I used two)
- While ice cream is processing, chop crystallized ginger into small pieces.
- When ice cream has formed (generally after 15-20 minutes), add ½ 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.
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.