Rich, creamy and dairy free – this is a fabulous tangy ice cream with the addition of stem ginger and ginger syrup. I love using miso in sweet and savoury dishes particularly white miso which has a mild flavour. Watch our video showing you how easy it is to make
Difficulty – Easy
Time – 15 minutes preparation and 30 minutes freezing
Serves – 6
What’s good about it?
Raw miso is a wonderful fermented product providing beneficial bacteria and plenty of enzymes and B vitamins. Various types are available – most are gluten free and some are now soy free
- Blend all ingredients except the ginger in a high-speed blender until smooth.
- Pour into an ice cream maker and process according to the manufacturers instructions. As the mixture begins to harden add the chopped stem ginger.
- Once firm pour the mixture into a container and freeze until required or serve immediately. Spoon into bowls and top with a little additional stem ginger or crystallised ginger to serve.
Did You Know?
Of the 115 different chemical components found in ginger root, the therapeutic benefits come from gingerols, the oily resin from the root that acts as a highly potent anti-inflammatory and antioxidant properties. Ginger helps people with bloating and digestive upsets as it relaxes the smooth muscle in the gut lining and helps food move along throughout the system.
180g cashew nuts
75g maple syrup or ginger syrup from the stem ginger jar
1tsp vanilla extract
1 can x 400g full fat coconut milk
1tbsp white miso paste
1tbsp lucuma powder
2 teaspoons lemon juice
100g stem ginger finely chopped