No Churn Miso Ice-Cream Recipe (in two flavours), by Tim Anderson
by Tim Anderson
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Easy
Malt and miso are gorgeous together and I’ve been making desserts with them for some time. This ice cream uses the old condensed-milk-and-whipped cream trick so it can set smoothly without an ice-cream maker, and the salt in the miso makes it a slightly softer scoop, too! I’ve also included a coconut version, a delicious vegan alternative. The coconut fat makes it quite rich, but a ripple of tart jam helps to balance it out.
Ingredients for Malted Miso
- 300 ml double cream
- 100 g condensed milk
- 50 g Ovaltine
- 40 g smooth miso (white or red, but nothing too dark and definitely nothing lumpy)
- 1 teaspoon vanilla extract
Ingredients for Miso Berry Swirl
- 250 ml vegan whipping cream
- 200 g condensed coconut milk
- 30 g white miso or 3 tablespoons sweet white miso
- 1 teaspoon vanilla extract
- a few spoonfulls of tart berry jam or compote
How to make miso ice cream
- For both recipes, combine everything (except the jam) in a large mixing bowl and beat with an electric whisk until thick and airy, similar in texture to Greek yoghurt (be careful not to overbeat, or the cream may split). Note that neither mixture will form peaks when fully whipped, and the coconut version will still be quite fluid – the main thing is that they should double in volume.
- Once the mixtures are fully aerated, transfer to a container and cover. Freeze for several hours until completely set. When the coconut mixture has been in the freezer for about 1 hour and is semi-frozen, swirl the jam through it, then return it to the freezer to set completely.
About the author
Tim Anderson is an award-winning chef, writer, and the brilliant mind behind London’s popular ramen izakaya, Nanban. Originally from Wisconsin, Tim’s passion for Japanese food began as a hobby but quickly evolved into a career after winning MasterChef in 2011. With over 20 years of immersion in Japanese food culture, including time spent living in Fukuoka, Tim has authored beloved cookbooks like JapanEasy, Vegan JapanEasy, and the award-winning Tokyo Stories. His work celebrates authentic Japanese flavours with a fresh and accessible twist.
