Ginger Miso Ice Cream – Christine Bailey
Rich, creamy and dairy free – this is a fabulous tangy ice cream with the addition of stem ginger and ginger syrup. I love using miso in sweet and savoury dishe
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at christinebailey.co.uk.
Ingredients
- 180g cashew nuts
- 75g maple syrup or ginger syrup from the stem ginger jar
- 1tsp vanilla extract
- 1 can x 400g full fat coconut milk
- 1tbsp white miso paste
- 1tbsp lucuma powder
- 2 teaspoons lemon juice
- 100g stem ginger finely chopped
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