Daniella's Miso Salted Caramel Ice Cream

150ml low fat milk

3 scoops NutriGo Salted Caramel Toffee

15g miso paste

Pinch of Xanthan gum

Mix all the ingredients together and pour the mixture into one of the FreezeWand dessert cups

Freeze overnight (minimum of 12 hours)

Attach the wand, set to 'ice cream' mode and churn for 1 cycle

Remove wand, check consistency and if still icy/ crumbly add a dash of milk and run for a second cycle

Enjoy!