Coconut Ginger Miso Ice Cream


  • 150ml filtered water
    1/2 cup coconut sugar
    5cm piece of fresh ginger, peeled and grated
    1 teaspoon Ceres Organics Mug a Miso red miso soup
  • 1 tin Ceres Organics coconut milk
    1 teaspoon ginger syrup


In a small pan over medium-high heat, bring the water, coconut sugar and fresh ginger to a boil, until sugar has dissolved.

Add the miso at this point and whisk until thoroughly incorporated. Set aside to cool.

Strain the coconut miso syrup into a large bowl, add in your coconut milk and ginger syrup. Mix well until combined.

Pour the mixture into a small loaf tin or similar and freeze for 6-8 hours. For a super creamy ice cream, break your mixture into chunks and repeat blending and freezing steps every 2-3 hours. Alternatively, remove from the freezer and leave to thaw for 10-15 minutes, until soft enough to scoop.