This is a delicious treat for the warmer months. Miso and ginger are a perfect match for each other and the sweetness of the maple syrup combined with the nuttiness and natural sweetness of the coconut makes for an amazing flavour sensation.
- 270ml Coconut Milk
- 3 Tbsp Maple Syrup (Golden Syrup also works)
- 1 Tbsp Meru Sweet Red Miso
- 1/3 Cup Naked (Uncrystallised) Ginger
Making this ice cream couldn't be simpler - place all ingredients in a blender and blend until there is lots of air in the mix.
Pour into a container and freeze for 5 - 6 hours. Every 2 hours, mix the ice cream to prevent the formation of large icicles.