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MISO COCONUT ICE CREAM

Sad it’s not summer yet? So are we! But the best way to ignore the fact that it's
freezing outside, is to dig into a good scoop of homemade ice cream in the comfort of your own home (because that’d just be too brutal out in the wind), watching some telly, living your best warm, sweet life. Better yet? We’ve brought you the most scrumpilicious flava-flav of all times: MISO COCONUT! It’s like having the tropicals in a cone, a trip to Bali, a stop at paradise… you get the gist.
Now onto what really matters… scoops up!
YOU’LL NEED:                                                                                      
- 150ml water                                  
-1 Cup Coconut Sugar
- 20g Crushed Ginger
- 400ml Coconut Milk             
-1 Tablespoon Miso Paste
-1 Tbsp Ginger 
-1 Teaspoon Fresh Lime Juice
- Coconut syrup to taste
                                                                
INSTRUCTIONS:
1. In a small pan, bring water, coconut sugar and ginger to a boil until the sugar has fully dissolved. Smash the ginger around with a round object, and allow for the syrup to cool and the ginger to infuse further.
2. Strain the syrup into a larger bowl and add the coconut milk and miso paste. Whisk it to ensure the miso is completely dissolved and add the lime juice.
3. Place the mixture into a plastic tub and freeze for about 5 hours (or more if needed) and make sure to beat it every two hours to break up the ice crystals.
4. Take the mixture of the tub, lay it on a serving tray and enjoy a big ol’ scoop topped with some coconut syrup, on a cone or bowl, and perhaps a cherry on top 🍒🍦 
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