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.
kristy @ the wicked noodle says
You 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
ah, 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
I'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
crystallized 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!
Emmie says
Just made this for a dinner party tonight. Turned out fantastic!
I went with 2 tablespoons of miso paste to make it extra savory. I also used 4 cups from a carton of SILK coconut milk instead of coconut milk from cans. I also (amazingly) don't have a blender, so just used my kitchen-aid stand mixer with whisk to blend and foam. Worked perfectly.
Highly recommend this recipe!
Dorothy at ShockinglyDelicious says
Made this, and now my husband thinks you are an evil genius! Thank you!
spabettie says
oh GOOD - so happy to hear this Dorothy! ...and I love the Evil Genius title, I'll take it MUA HAA HAAAA...
Addie says
Im allergic to soy.. - any idea of what I can use instead of Miso? and the replacement ideas online also had soy.. would love to try this otherwise.
spabettie says
hi Addie. if you were asking about a miso alternative for a soup or another savory recipe, I would suggest a salty broth or mushroom base. for this dessert recipe, I really do not know what to suggest. there are soy free miso pastes available, like THIS ONE. perhaps you can find one of them in a local Asian grocer, or you could purchase online (I have not tried these, do not know how they compare to traditional miso).
Let me know if you do find some, or end up making this recipe with something else! Thank you, Kristina
Addie says
Apparently Im out of luck as Im also Gluten intolerant.. :/ oh well.. I shared this so hopefully some friends can enjoy it.
Laura says
I'm not sure what type of miso Kristina used but I'm assuming it is white miso due to the colour of her ice cream. If so, you could either look for such a miso produced by fermenting other gluten and free grains such as rice, oats, or even hempseed. Alternatively, you could look for amazake. In the U.K. Clearspring produces a thick, light coloured amazake made from fermented oats, rice or millet and in my opinion tastes like a less salty version of white miso. Maybe somewhere in the U.S. also produces gluten free amazake too?
Amy @FragrantVanillaCake says
Love this :)! I have used miso in desserts before, including ice cream and I know it is amazing! Love that you paired it with ginger, yum!
spabettie says
this was my first miso dessert - but not my last! this is my new favorite ice cream - Jason described it as 'umami' 😀
Erin says
Gah, this is genius! I love it and can't wait to try it!
spabettie says
thanks, Erin! I was very pleased with the result - so incredibly good! 🙂
lynn @ the actor's diet says
so unique! i'm a total ginger AND miso (and ice cream) kinda gal
spabettie says
I like the unique... and was really happy with the flavor of this! 🙂
Lindsay says
Yes yes yes!!!! Now I need an ice cream maker...
spabettie says
look for them now, have I already said this? 🙂 they may be on sale, I found mine a couple years ago in September - great sale!
Beth @ Tasty Yummies says
Oh my goodness what an amazing combo. I never would have thought to add miso to an ice cream. Brilliant! You've done it again 🙂
spabettie says
thanks, Beth - really happy with this one 😉