Miso is often used to deepen savory dishes, but it’s just as powerful in sweets. In this miso ice cream recipe, miso adds a savory backbone that transforms a familiar scoop into something layered and unexpected: creamy vanilla, a touch of salt, and ribbons of caramel infused with a mellow, nutty miso flavor. Think of it as salted caramel ice cream with a grown-up twist—deeper, toastier, and more complex. As it freezes, the miso caramel turns deliciously chewy, creating waves of contrasting textures in every bite. Best of all, this no-churn recipe comes together in minutes with just a handful of pantry staples—no ice cream maker required. Here’s why it works so beautifully.
Why This Recipe Works
- White miso adds depth — Its subtle sweetness and fermented complexity deepen the caramel’s flavor, balancing the sweetness of the vanilla ice cream base.
- Whip instead of churn — By partially whipping the cream, you aerate it, mimicking the decadent texture of churned ice cream without a machine.
- Double creamy — By sweetening the cream with sweetened condensed milk you get a double dose of rich milky flavor.
Ingredients
Heavy cream — The primary component of the ice cream base. It provides richness and aeration when partially whipped. Using a cream with a high butterfat content (over 40%) helps reduce the formation of ice crystals, resulting in a silky smooth texture.
Organic White Miso — Adds fruity, nutty umami that balances the sweet caramel and mimics a salted butterscotch note. Other types of miso, such as Saikyo Sweet Miso or Organic Red Miso, will also work well.
Sugar — Granulated sugar works fine, but if you want a more flavorful caramel, use evaporated cane sugar.
Water — Adding water to the sugar when caramelizing, helps it melt evenly and prevents crystallization.
Sweetened condensed milk — Boosts milky sweetness and creates a creamy mouthfeel without needing egg yolks or a custard base.
Vanilla extract — Adds warm floral notes that complement both the miso ice cream.
How to Make Miso Ice Cream
Start by dissolving the white miso paste with the cream for the caramel. This helps it dissolve smoothly into the hot caramelized sugar without clumping.
To make the miso caramel, add the sugar to the center of a pot and surround it with the water. Gently steam it covered with a lid until the sugar has fully dissolved. Remove the lid and boil the liquid sugar over medium heat until it reaches 350°F or turns medium brown in color. Immediately stir in the miso cream. It will bubble up fiercely, so stand back and stir until smooth.
Let the caramel cool completely before you move on. This keeps the whipped cream from melting when the caramel is swirled in. Meanwhile, combine the remaining cream, sweetened condensed milk, and vanilla in a medium bowl, then whip it until soft waves form.
Pour the miso ice cream base into a container, then swirl in half of that luscious miso caramel. Use a chopstick or a thin stick to swirl the ribbons of caramel into the ice cream base, then freeze it overnight. When you’re ready to serve, let it soften briefly at room temperature. Warm the leftover caramel and drizzle it over each scoop for a glossy finish.
Ingredients
- 1/4 cup heavy cream
- 1 tablespoon Organic Miso White
- 1/4 cup sugar
- 2 tablespoons water
- 1 cup heavy cream
- 1/4 cup sweetened condensed milk
- 1 teaspoon vanilla extract
Nutrition Facts
Instructions
- Add 1/4 cup heavy cream and 1 tablespoon Organic Miso White to a small bowl and mix together until there are no lumps of miso remaining.
- Add 1/4 cup sugar to the center of a small pot and drizzle 2 tablespoons water around the edges of the pot. Cover with a lid and turn the heat on to medium. Bring the mixture to a boil and let the sugar steam until it is fully dissolved.
- Remove the lid and allow the sugar mixture to boil until it reaches 350°F (177°C) on an instant-read thermometer. If you’re not using a thermometer, look for a medium brown color.
- Quickly turn off the heat and pour in the miso and cream mixture, stirring it into the caramel until well combined. It will vigorously bubble and steam, so be very careful. Transfer the caramel to a heat-safe bowl and let it cool to room temperature.
- When the caramel has fully cooled, make the ice cream base by adding1 cup heavy cream, 1/4 cup sweetened condensed milk, and 1 teaspoon vanilla extractto a mixing bowl. Use a spatula to combine the ingredients.
- Using a whisk or electric beater, whip the cream until it forms soft waves and has thickened to the consistency of thick pancake batter.
- Pour the whipped cream into a freezer-safe container. Then, drizzle about half of the miso caramel into the ice cream base. Use a chopstick to swirl in the caramel.
- Cover the container and freeze overnight.
- To serve, remove the miso ice cream from the freezer about 5 minutes before serving to soften it slightly before scooping. Heat the remaining caramel sauce in a microwave oven for a few seconds and drizzle on top of the miso ice cream.
