This No Churn Ice Cream uses only three ingredients coconut cream, rice malt syrup and white miso. This combination works really well together in this unusual umami rich ice cream. For an extra dash of richness and umami add a teaspoon of Yaemon Tamari.
The trick to this ice cream is to have both the coconut milk and the mixing bowl chilled prior to mixing and work quickly. Once made keep in a sealed container in the freezer and eat within a week as the ice cream can go grainy.
Makes about 500ml
Recipe, photography & styling by Helen Best-Shaw, Fuss Free Flavours, for Clearspring Ltd.
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