The Best Ginger Miso Ice Cream (Vegan & No-Churn)

• 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

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.