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.
Why This Vegan Ice Cream Works
Miso creates creaminess without dairy
The paste adds body and umami depth that mimics the richness of egg-based custards.
Coconut milk provides fat content
Full-fat coconut milk (from a tin) gives you the smooth texture traditional ice cream relies on from cream.
Fresh and crystallized ginger play different roles
Fresh ginger infuses the syrup with warmth. Crystallized ginger adds chewy bursts of spice throughout.
No ice cream maker? No problem
The Ziploc bag method works beautifully. You’ll freeze the mixture flat, then blitz it in a food processor for scoopable texture. Please take a look at the details below for this.
Ingredient Notes & Substitutions
White miso paste
Look for shiro miso. The colour may range from pale yellow to light golden, depending on your region. Both work perfectly here.
Coconut milk
Use full-fat tinned coconut milk, not the carton variety. You need the higher fat content for proper texture.
Crystallized ginger
Also called candied ginger. You can find it in the baking aisle or the bulk section. Chop it finely so you get flavour in every bite.
Sugar
White granulated sugar works best. Coconut sugar will darken the colour and add molasses notes that compete with the miso.
Lime juice
This is optional but recommended. It cuts through the richness just enough to keep things balanced.
How to Make Ginger Miso Ice Cream Without a Machine
Step 1: Create the ginger syrup
Simmer water, sugar, and sliced ginger until the sugar dissolves. Bash the ginger with a spoon to release more flavour. Let it cool completely so the ginger continues infusing.
Step 2: Mix your base
Strain out the ginger pieces. Whisk together the syrup, coconut milk, miso paste, crystallized ginger, reserved ginger syrup, and lime juice. Make sure the miso is fully incorporated with no lumps.
Step 3: Freeze flat in a bag
Pour the mixture into a large Ziploc bag. Press out air, seal, and lay flat on a baking sheet. Freeze for at least 4 hours or overnight.
Step 4: Blitz and refreeze
Break the frozen mixture into chunks. Pulse in a food processor for 30 seconds until smooth and creamy. Transfer to a metal container and freeze until solid.
FAQ for ginger miso ice cream
Can I make this with an ice cream maker?
Yes. Pour the mixture into your machine and churn according to the manufacturer’s instructions until it reaches soft-serve consistency. Transfer to a container and freeze until firm.
What does miso taste like in ice cream?
Miso brings salty butterscotch notes similar to salted caramel but with more depth. It’s savoury-sweet rather than one-dimensional sweetness.
Can I use red or brown miso instead of white?
Stick with white (shiro) miso. Darker varieties are saltier and more pungent, which will overpower the ginger and create an unbalanced flavour.
How do I prevent an icy texture in homemade ice cream?
The fat from coconut milk helps, but the food processor method also incorporates air, which keeps the texture creamy. Eating it within 2 weeks prevents excessive ice crystal formation.
Can I skip the crystallised ginger?
You can, but you’ll lose some of the textural contrast and the ginger punch. If you can’t find it, add an extra teaspoon of fresh-grated ginger to the syrup.
Is this ice cream very spicy?
No. The ginger provides warmth rather than heat. It’s aromatic and slightly spicy but balanced by the sweet miso notes.
It took me a couple of tests to get the sugar levels exactly right in this recipe. I wanted the ginger to be prominent but not overpower the ice cream. I published this on my website in 2014 and included it in my second cookbook, ‘Sweet’, published in 2015.
Recipe makes about 650ml
- 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
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Bring the water, sugar, and ginger to a boil in a small pot until the sugar has dissolved. Bash the ginger around with a blunt object. Allow the syrup to cool and the ginger to infuse further.
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Strain the syrup into a bowl and add the coconut milk, miso paste & crystalized ginger, and ginger syrup. Whisk to ensure the miso is thoroughly incorporated. Add a teaspoon of lime juice (optional).
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Pour the mixture into the ice cream machine and churn until it is a scoopable consistency. Remove and freeze until ready to serve.
Pour the cooled mixture into a Ziploc bag. Place the bag on a tray and flatten it out and seal it. Freeze the bag for a few hours or overnight. Once frozen, remove from the bag and break into chunks into the bowl of a food processor. Whiz the processor for 30 seconds or until smooth.
Scrape down the bowl with a spatula and decant it into a metal container. Smooth the surface and freeze until solid and you are ready to serve.
Servings: 600 ml
A few of my best ice cream recipes :
The best easy honey coffee ice cream
The best crimson grape sorbet
3 ingredeint, no churn, vegan chocolate ice cream
Roast plum ice cream with cinnamon & bay
Kiwi sorbet with lemon recipe
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