Miso, Coconut, Maple Syrup and Ginger Ice Cream

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Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

    • Ready in

      1 hr 25

Appears in

100 Desserts to Die For

100 Desserts to Die For

By Trish Deseine

Published 2016

  • About

This ice cream is stunning and excellent served with fresh tropical fruits.

Ingredients

  • 400 ml (14 fl oz) coconut milk
  • 150 g (5/2

Method

PLACE THE COCONUT MILK, MAPLE SYRUP AND MISO PASTE IN A BLENDER. Blend until the mixture is very frothy.

TRANSFER THE MIXTURE TO THE BOWL OF THE ICE CREAM MAKER AND START THE CHURN CYCLE. A FEW MINUTES BEFORE THE ICE CREAM IS COMPLETELY SET, ADD THE PIECES OF GINGER. Let the ice cream maker churn for a few seconds.

SERVE THE ICE CREAM IMMEDIATELY (ALWAYS BETTER!