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Easy Vegan Coconut & White Miso Ice Cream
Helen Best-Shaw
4
15 minutes
464
Japanese
Dessert
12 hours chilling coconut milk
Made with just three ingredients, this creamy vegan ice cream combines coconut milk, rice malt syrup and white miso for a delicate balance of sweetness and umami. Rich, smooth and surprisingly simple to make, it requires no ice cream maker.
Ingredients
- 800ml Clearspring Organic Coconut Milk
- 4 tbsp Clearspring Organic Rice Malt Syrup (Or Clearspring Syrup of your choice)
- 1 tbsp Clearspring Organic Japanese White Miso Paste - Unpasteurised
- Optional - Clearspring Organic Japanese Matcha Green Tea Powder - Premium Grade
- Optional - fresh strawberries
Directions
Put the tins of coconut milk upside down in the fridge to chill for at least 12 hours before making. If possible, put a mixing bowl into the freezer 20-30 minutes before you make the ice cream.
Open the tins and the coconut cream and liquid should have separated. Pour the liquid off (you might need to use a sieve) and scrape the solid cream into the pre chilled mixing bowl.
Use an electric whisk to whip the solid cream into soft peaks, then add the rice malt syrup, white miso and fold in on a slow speed or with a spatula.
Transfer to an airtight freezer container with lid and freezer overnight until solid.
Remove from the freezer 5 minutes before serving.
Optional - Sprinkle some Matcha powder on top and garnish with fresh strawberries.
