I live in New England, we’re having our first stretch of 50 degree plus days, so obviously, as a new englander, I must eat ice cream now that it is “warm”. This ice cream is created using my tried and true base vegan ice cream recipe. But being who I am, I wanted to experiment with different flavors. At first I didn’t think miso would work in a vegan ice cream recipe, but oh goodness, it is awesome! I took a lot of inspiration from Christina Tosi’s burnt miso pound cake. I love using miso and when I saw her recipe, I had to figure out how to use burnt miso in something. So this vegan burnt miso peach ice cream was born!
Burnt Miso
I used shiro (white) miso in this vegan burnt miso peach ice cream, because the red miso I have used in previous recipe is so full of flavor. I was afraid when it got roasted/burnt, the flavor would be too pronounced. So I opted for white miso, as it is also what Christina Tosi uses in the pound cake I mentioned above. It brings a salty, deep delicious flavor to this ice cream. I always like this brand of miso, it is very highly rated. I can usually find it at my local asian market. Don’t be afraid to get some color on this stuff! Below is a picture of how far I brought mine.
Peach Jam
I wanted something sweet in the vegan burn miso peach ice cream to offset the saltiness of the miso in this ice cream. So I settled on an easy to make peach jam. I’ll be honest though, if you don’t feel like making your own jam, you can just buy some. I won’t tell anyone. But I do love making my own jam when peaches are in season, which will be in the coming months. Homemade jam is better than most that you can buy at the store and really requires minimal effort. You just need to keep a watchful eye on, and give it the occasional stir.
Bonus Ice Cream Tips
I go heavily in depth on tips of how to make the best vegan ice cream in my vegan chocolate ice cream recipe. But here is a quick overview. Use the best coconut milk you can find, one that is good for making whipped cream. The more fat, the better the ice cream will be. Make sure you buy unsweetened, so you can control the sweetness. I really like targets brand, as it is cheap, widely available and makes a great ice cream. If you have an asian market near you, you should check it out. They will have the best selection of canned coconut milks, and you should be able to pickup white miso as well.
For some additional notes on the ice cream making process, do not cut back on the sugar, or try to substitute the glucose. I went over the science behind this in the chocolate ice cream recipe mentioned above. Also if you do not have an ice cream maker, I highly recommend buying one. It is really fun to make your own ice cream and try different flavor combinations and mix ins. This is the ice cream maker I use, it is a great price for an entry level ice cream maker. Also, if you think you are going to make more ice cream and are looking to invest in a container, this is the one I use and that is pictured above. It makes scooping, and adding mix-ins to ice cream so easy.
Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.
Vegan Burnt Miso Peach Ice Cream
- V
- VG
- DF
Nutrition per portion
Ingredients
- Peach Jam
- 2 Large Peaches
- ½ cup (100g) Granulated Sugar
- Juice of 1 Lemon
- Ice Cream Base
- ¼ cup (80g) Shiro (White) Miso
- 2 ½ tbsp (20g) Coconut Milk Powder
- ¾ cup (150g) Granulated Sugar
- 1 tbsp (10g) Tapioca Starch
- 2 13.5oz Cans Unsweetened Coconut Milk
- 2 ½ tbsp (50g) Glucose
- 1 tbsp (10g) Cocoa Butter (Optional, will add extra creaminess)
- Half a Sleeve of Vegan Graham Crackers, Lightly Crushed
Method
Make the Peach Jam- Preheat your oven to 350°F. Slice the peaches in half lengthwise, and remove the pit. Place the peaches skin side up in a small glass baking dish or a baking sheet, and place in the oven. Roast for about 30 minutes.
- Remove the peaches from the oven and carefully remove the skins. Let cool completely.
- Once cooled, give them a thorough chop/mash. You should end up with about 1 cup of roasted peach.
- In a medium sauce pan, add the roasted peach, the ½ cup of sugar, and the lemon juice. Give a mix. Cook the mixture over medium heat, stirring often for about 10 minutes. Reduce the heat to low and let simmer until the jam is thick (about 10-15 minutes). Transfer the jam to a heat proof container and let cool completely. It should thicken a bit more once it is fully cool. Place in the refrigerator until ready to use.
- Heat the oven to 400°F. Line a small baking sheet with parchment paper.
- Spread the miso in a thin even layer, about ¼" thick onto the parchment paper. Bake until the miso is quite brown, and burnt along the edges, about 10-15 minutes. Remove from the oven and let cool completely. Set aside for later.
- Combine coconut milk powder, sugar, and tapioca starch into a bowl and whisk together.
- In a large saucepan, add glucose and all of the coconut milk. Heat the saucepan over medium heat, whisk to dissolve the glucose.
- Add in the sugar mixture into the saucepan with the coconut milk and whisk constantly until mixture is heated up to 140°F*.
- Turn off the heat and add in the cocoa butter, whisk until melted. Then add the burnt miso in pieces into the coconut milk base. Using an immersion blender or a blender, blend the miso into the ice cream base until no lumps remain. Pass through a fine mesh strainer to remove any larger pieces of miso that were missed.
- Immediately pour the ice cream base into a shallow metal or glass bowl. Working quickly, fill a large bowl two-thirds of the way with very icy ice water. Nest the hot bowl into this ice bath, whisking occasionally until it cools down.**
- Transfer the ice cream base into a container and refrigerate overnight. If you have an ice cream maker that needs the bowl to be frozen, now is the time to place it to freezer (it needs to freeze for at least 24 hours).
- The following day, take out your ice cream base and give a quick whisk. Take out your jam, and crushed graham cracker. If your jam is too thick, heat up slightly in the microwave. Set aside for assembly. Pour your ice cream base into the bowl of your ice cream maker and churn according to the manufacturer’s instructions. The ice cream is ready when it thickens into the texture of soft-serve ice cream and holds its shape, typically 20 to 30 minutes.
- In an airtight container, add a base layer of of ice cream (about ¼ of the ice cream), and a few dollops of peach jam across the top. Using a butter knife, swirl the jam into the ice cream and then sprinkle some graham cracker in. Top with more ice cream.
- Repeat this process until you have used all the ice cream, jam and graham cracker.
- Store it in your freezer until it hardens completely, between 4 and 12 hours. Or enjoy your ice cream immediately; it will be similar to soft-serve.
