Coconut, ginger & miso ice cream

Coconut, ginger & miso ice cream

By
From
The Yoga Kitchen
Serves
6
Photographer
Lisa Cohen

This vegan ice-cream is the real deal. The secret is nothing more than full-fat, creamy coconut milk. Other vegan milk substitutes, like almond, rice or soy milk, just don't cut it when it comes to ice-cream.

Ingredients

Quantity Ingredient
800ml full-fat coconut milk
1 tablespoon arrowroot
120ml pure maple syrup
5cm piece of fresh ginger, peeled and cut into thin slices
1 tablespoon white miso paste

Method

  1. In a small bowl, whisk together 200ml of the coconut milk and the arrowroot until smooth. Set aside.
  2. Place the remaining coconut milk, the maple syrup, fresh ginger and miso paste in a medium saucepan over a low heat. Whisk to ensure the miso is thoroughly incorporated. Bring to the moment just before it begins to boil then add the whisked coconut milk and arrowroot mixture. This will thicken the mixture. Remove from the heat and keep stirring until thick and creamy and all the ingredients are incorporated. Cover and allow to infuse until cold.
  3. Before freezing or placing liquid into an ice-cream machine, strain the liquid through a fine sieve and discard the contents of the sieve.
  4. Either add the strained liquid to an ice-cream maker and churn until frozen or line a large loaf tin (pan) or glass baking dish with plastic wrap, making sure there is enough plastic wrap hanging over the edges to cover the top as well. Pour the mixture into the lined baking dish, cover, and place in the freezer. When it is semi-solid (after 2–3 hours), whisk it again with a fork or spoon to break up the ice crystals and refreeze. Make sure the ice-cream is covered each time it goes into the freezer as ice crystals will form and create an ‘icy’ ice-cream instead of a smooth, creamy consistency. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until ready to serve.
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