The Best Ginger Miso Ice Cream (Vegan & No-Churn)
Jan 04, 2026 01:09 PM
This vegan ginger miso ice cream delivers rich, salty-sweet butterscotch notes with warming ginger spice. Made with just 5 ingredients and no ice cream maker required, it’s creamy, dairy-free, and surprisingly simple.
White miso paste transforms coconut milk into something reminiscent of salted caramel, but richer. Fresh ginger syrup infuses the base while crystallised ginger adds subtle texture. The result? A balanced ice cream where neither flavour overpowers.
I’ve tested this recipe multiple times to nail the ginger-to-miso ratio. A touch of lime juice brightens the finish, though it’s optional. You’ll find white miso paste at most Asian supermarkets.
Ingredients:
- 150 ml water
- 115 grams sugar 1/2 cup
- 5 cm piece of ginger peeled and sliced
- 400 ml tin coconut milk
- 2 Tbsp white miso paste
- 1 Tbsp finely chopped or minced crystalised ginger
- 1 tsp ginger syrup
- 1 tsp fresh lime juice optional
Total Time:
20 minutes
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