The Best Ginger Miso Ice Cream (Vegan & No-Churn)
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
Ginger miso ice cream (vegan) recipe
Ingredients
- 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
Instructions
- 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.
- 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).
- Pour the mixture into the ice cream machine and churn until it is a scoopable consistency. Remove and freeze until ready to serve.
Notes
A few of my best ice cream recipes :
The best easy honey coffee ice cream
Easy 5-Ingredient Chocolate Ice-Cream
3 ingredeint, no churn, vegan chocolate ice cream
Roast plum ice cream with cinnamon & bay
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Oh wow, this sounds amazing. Or like that dude in the pizza ad says – ama-zing. So making this one this weekend!
Looks incredible – will have to bookmark this for when the weather warms up.
Oh my goodness! Your pictures are gorgeous and your recipes just as enticing! Thank you for sharing!
Really beautiful pictures as always. This looks and sounds amazing!
Your beautiful photos always make me hungry!
I cannot wait to try this. I love, love, love miso. I never would have thought to make ice cream with it. Brilliant!
What an incredible ice cream, I love the creaminess!
Thanks Annie 🙂
Thanks Matt 🙂
Wow, looks sublime!
OMG… looks super gorgeous and tempting.. your photography is awesome.. Divine! 🙂
I can’t love this ice cream more!!! It’s got everything I like, and even better made without eggs or dairy.
I have a friend with dietary problem, so she will be so happy I give her your blog URL 🙂
Thank you SO MUCH
Thanks Pang – I love ice cream made with coconut milk – and I have another recipe for a lime and coconut ice cream on my site which is also delicious, vegan and super easy.
Thanks Hari 🙂
Hi Sam.
This ice cream looks sublime, even in the midst of winter!
Your images are truly beautiful. What a gift.
This look awesome! I love ice cream made from coconut milk but I never would have thought to use miso for ice cream.
Thanks so much Dianne 🙂
Yipee! Yipee!! this is an eggless ice cream recipe–wow Sam–i am so going to try this ASAP. & your pics are just amazing
I would like to make this,but am confused about the 1tsp ginger syrup listed.Do you only use 1tsp of the syrup made in step 1?
Hi Anita – yes I add just 1 teaspoon of the syrup that the crystalised ginger is stored in to the mix.It has a lovely flavour. I added more before but it was too sweet.
what sort of ice cream scoop is that?!
Hi Mel its a spring back vintage scoop
Super SHARP images! I LOVE ice cream of ANY flavor — although I don’t think I should start to make my own.
Awesome ice cream scoop — must be worth a fortune!
HI Donna, yes it was one of the most expensive props Ive ever bought. But I couldnt resist. 🙂
hmmmm yumyum
Absolutely amazing ! I want to taste now ^^
What is miso
Do you find this in Woolies or Coles
Hi Kerry Ann – I buy my miso at my local asian supermarket. We only get one kind in SA. its a light brown colour and I use that in all my recipes. I have never seen it at woolies.
Wow! These flavors sound amazing! Would love to try this recipe!
Please add me to your e mail list. Nancy. grousepeak@msn.com
HI Nancy, thanks so much, but please can you subscribe via my site. Look in the right hand column and enter your details under the ‘subscribe’ box. I cant do it for you. Nest
Sam
Still unclear as to when/how crystallized ginger is added? Is crystallized ginger sliced fine as garnish?
To finish with a 650ml product, all the ginger syrup in step one must be added: 150ml water and 400ml coconut milk equals 650ml.
The teaspoon of ginger syrup, you state, comes from crystallized ginger container. My crystallized ginger comes dry, covered with sugar.
Hi Dara, I have updated the recipe. You just need to add it into the ice cream with the miso. I had problems with my recipe plugin so had difficulty updating it. I hop eyou enjoy it!
Hi Sam,
Thanks for sharing this unique recipe, looks delicious! Just wondering if it’s possible to make this without an ice cream maker?
Cheers!
Hi Kat, I hope you enjoy it as much as I do. You can follow this technique to make it without an ice cream machine.
https://drizzleanddip.com/2016/04/13/3-ingredient-no-churn-vegan-chocolate-ice-cream-video/
let me know what you think
Thanks
Sam
Ah thanks so much for your speedy reply and helpful tip, excited to attempt homemade icecream very soon! Cheers!
What a lovely recipe! 😋 What would you recommend using instead of coconut milk, if it being non-vegan isn’t a concern? Just 400ml whole milk? Or is the result simply better with coconut milk anyway?
Hi Kim. I have created this recipe using coconut milk and it works perfectly with this. I wouldn’t make it with any other kind of milk and have not tested it. The coconut milk adds flavour. I am an omnivore but this ice cream is so delicious. The recipe is correct as I have written it using 1 x 400ml tin of coconut milk.