Ginger Maple Miso Ice Cream is a six ingredient vegan ice cream recipe that brings truly incredible flavor - sweet, salty, rich and savory.
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.
Vegan Ice Cream Recipe
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...
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Ginger Maple Miso Ice Cream
A six ingredient vegan ice cream recipe that brings truly incredible flavor - sweet, salty, rich and savory.
Ingredients
- 2 (15 ounce) cans full fat coconut milk, divided
- 2 tablespoons tapioca starch
- ⅓ cup maple syrup
- 1-2 tablespoons miso paste*
- 1 tablespoon pure vanilla
- ¾ cup crystallized ginger, divided
Instructions
- *Begin with one tablespoon miso and taste - add more to your salty preference (I used two).
- In a small bowl, whisk together ½ 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 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.
Notes
dairy, egg, oil, and gluten free, vegan
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Nutrition Information:
Yield:
8Serving Size:
½ cupAmount Per Serving: Calories: 209Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 98mgCarbohydrates: 16gFiber: 1gSugar: 16gProtein: 2g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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.
Heather (Where's the Beach) says
Amazing! Now if only I had an ice cream maker....or room for one LOL
spabettie says
I know... wish I could ship you some 😉
Kim - Liv Life says
I'm not an ice cream fan. Actually, I haven't had ice cream in probably over a year, but this ice cream caught my eye and I have just place my ice cream maker in my freezer!!!!! I think this just might go in the OMG category!!! I don't mean to gush, but I don't think I've been so excited about a recipe in a long time!! Fabulous!!!
spabettie says
so happy you are excited for this one, you will have to let me know how you like it! we are loving it here, I know I'll be making more soon...
Alayna @ Thyme Bombe says
WOW. Drooling.
spabettie says
😀
Jean Layton says
Brilliant! Using miso for the saltiness brings along a whole nother sourc of umami. I will need to use this inspiration.
spabettie says
yes!! I love that umami, and this definitely has it!
Ashley F. says
Alright, time to write down 'Ice Cream Machine' on the Christmas list.
spabettie says
YAY!
Allie says
I love sweet and salty--I bet I'd love this! Plus miso is such a classy way to add that taste. I need an ice cream neighbor. Or to move next door to you and just stop by for dessert ;D
spabettie says
yes you do need that ice cream neighbor! or me 😉 I love miso...
Shannon Roche says
This is such a killer flavor combination!
spabettie says
thanks Shannon!
Laura @ Sprint 2 the Table says
I am absolutely speechless. Funky ice creams are my #1 favorite thing. have you ever heard of Morelli's in ATL? They are the 4th best in America according to Bon Appetit. Check out their flavors this week: https://www.facebook.com/MorellisIceCream
All of this to say... I think the is more creative than anything I've seen even Morelli's do. *drool*
spabettie says
blueberry rosewater?? ginger lavender?? oh YUM. I haven't been there, but it sounds familiar so I must have heard about it somewhere. I should try to recreate some of those flavors...
Gabby @ the veggie nook says
Amazing!! I think miso is fantastic in sweet things- I recently made a maple tahini miso spread that I can't wait to share!
spabettie says
I love maple and tahini - I'll be looking for that recipe, Gabby!
Paula @ Vintage Kitchen says
When I bought my jar of miso I certainly wasn´t looking to use it in an ice cream recipe! This sounds soooo interesting I just have to try it!
spabettie says
woo HOO, but you must have known it would be for something good 😉