Miso Caramel Ice Cream

I love the Japanese culture and its food. There’s something about salty miso soup – I could eat it every day. Miso is made from fermented soy beans and salt and it has numerous health benefits. Recently a Masterchef episode aired where miso was used in a dessert and the judges went crazy for it. That was enough motivation to get busy creating a miso caramel ice cream. Caramel pairs well with miso which is why I included it but you could make this recipe without the caramel. You just need to increase the sugar to combat the miso.

Choosing the right Miso

You can get miso paste from most supermarkets and Asian specialty stores. You’ll be faced with a choice of white or red miso. I recommend white as it is milder and slightly sweeter that the red option. It is also important to strain your ice cream base before freezing to ensure there are no grains of miso.

I recommend making an extra batch of caramel to pour over your ice cream when serving. Enjoy!

Miso caramel ice cream recipe

Prep Time: 30 mins
Yields: 1L


  • 4 egg yolks
  • 2 tbsp sugar + 3/4 cup sugar divided
  • 1 cup full cream milk
  • 1 1/2 cups thickened cream
  • 1 tsp vanilla extract
  • 2 tbsp white miso
  • 3 tbsp water


  1. Whisk yolks and 2 tbsp sugar until pale in colour. Set aside.
  2. Add milk and cream to a saucepan and heat while stirring until simmering. Remove from heat.
  3. Pour 1/2 cup of the heated milk mixture slowly into the yolks, all the while whisking.
  4. Pour the yolks back into the milk mixture along with the miso and whisk until combined. Continue heating on a low-med heat (don't allow to boil) until the liquid coats the back of a spoon. This will usually only take a few minutes.
  5. Add vanilla and stir until combined. Set aside.
  6. Add 3/4 cup sugar and water to a medium saucepan and heat on high until starts to melt. Shake the pot occasionally to ensure even heating. As the sugar turns light brown, remove from heat and continue to shake the sugar until it turns a dark brown. If the sugar doesn't reach this dark brown/amber shade then continue heating for a little longer.
  7. Once the sugar has darkened it will now be caramel. Whisk the milk mixture into the caramel and then add to an airtight container. Chill in fridge overnight to allow miso flavour to infuse.
  8. Once chilled, pour the the ice cream base through a strainer into a bowl. Then add to ice cream machine and follow manufacturers instructions.
  9. Add to a container and freeze for at least 2 hours or until desired hardness is achieved.


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5 (6 Votes)




A Melbourne guy who loves to create amazing ice cream.

3 Replies to "Miso Caramel Ice Cream"

  • Olive Oil Ice Cream Recipe | Homemade Ice Cream | Creamish August 26, 2017 (10:18 am)

    […] enjoy it, be sure to try a couple of my other ice cream recipes that are a little less known like miso caramel ice cream or matcha tea ice […]

  • comment-avatar
    Yuko September 13, 2017 (10:04 am)

    Hello Nate!

    I just wanted to say thank you for sharing your lovely recipes!

    I started making home ice cream only two weeks ago. I wanted to make Miso ice cream but had no idea about the proportion. I googled it and yours looked the best and simplest. I made it yesterday and I can happily say that it was a huge success among my tasters (4 Japanese ladies)! We live in North London (UK) and have to travel to the centre for half an hour just to get decent Matcha ice cream, so you really made our day!

    As I aimed for a bit like salted caramel taste, I mixed brown sugar and muscovado sugar and added 2 tbsp of soy sauce in the caramel. When churning I also added a dash of sake (to make it colder). I did not expect this but these additional ingredients made the ice cream taste like caramel Mitarashi Dango (ever tried it?) with caramel.

    My next trials will be black sesame (healthy and hugely popular in Japan) and your chocolate sorbet. I find bought chocolate ice cream normally too sweet and too rich for me. I get so much inspiration from your website and your articles (in Resources) are also very useful for a novice like me!

    All the best,

    • comment-avatar
      Nate September 13, 2017 (10:16 am)

      Hi Yuko,

      Firstly, let me say Doumo arigatou for your kind words. I really appreciate you taking the time to say hi.

      That is excellent to hear your Miso ice cream turned out well. I haven’t tried Mitarashi Dango but I’m going to now 🙂 I just googled it and it looks like my sort of food.

      I haven’t made Miso ice cream for a while so I might give it another go using the extra ingredients you suggest. If you managed to take any pics of your ice cream feel free to post it to my Facebook page: https://www.facebook.com/creamishicecream.

      Keep on churning out that ice cream Yuko!


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