Happy Monday Friends! And what better way to celebrate a Monday than with ICE CREAM!
I Scream, You Scream, we all….. you get the picture. Ice cream is awesome. nuff’ said. Especially if it’s vegan and refined sugar free AND you don’t need an ice cream maker. I wanted to create a vegan/dairy free ice cream that was no churn and I also wanted to add that miso flavour (it pairs so well with nut butters-cashew, peanut, almond). Thus, this recipe was born. Are you ready for the best vegan ice cream?
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I really love using miso in desserts (like this). It provides such a unique flavour. I would definitely use a light miso here and try to stick to organic if you can. This recipe is simple to make but does require a high speed blender (an ordinary blender would probably still work but might not be as smooth). You can use any freezer safe container you want to make this. I used a loaf pan and called it a day. (no fancy photography props here).
You also can skip the cherry swirl and just throw halved cherries in the mix. I threw some chocolate chips on top before serving but cherries or cacao nibs would also work. Before serving, let the ice cream sit out for a second or run the ice cream scoop under hot water. I hope you enjoy this recipe as much as I do!
Looking for other miso recipes? Check out these:
Miso White Chocolate Tarts (Raw/Vegan)
Almond, Cilantro, Miso Dressing
Miso roasted sweet potatoes and Kimchi Bowl
Tried the recipe? loved it? Rate it and tag #sweetlizzy on Instagram and Pin it to save for later!Print
Cherry Cashew Miso Ice Cream (vegan and no churn)
A vegan sweet treat that is decadent and refreshing! Miso provides that umami flavour in the dessert and the cherries bring a refreshing and tangy punch! Bonus: No ice cream maker required!
- Prep Time: 25 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 25 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Blending/Freezing
- Cuisine: Vegan
Cashew Miso Base
1 cup fresh medjool dates
1 cup creamy cashew butter
1 tbsp vanilla extract
1 1/4 cups almond milk
1/2 tbsp light miso (plus more to taste)
1/4 tsp salt
3/4 cup sweet cherries, de-pitted
1 tsp maple syrup (or to taste)
1 tsp lemon juice
water to thin
Optional toppings: dairy free chocolate chips, cherries, cacao nibs
Add all of the ingredients for the cashew miso base into your high speed blender. Blend on high until completely smooth. Taste and add more miso if desired. Pour into a freezer safe dish. I used a loaf pan and it worked fine.
For the cherry swirl place all of the swirl ingredients in a small food processor or in a blender. Blend until smooth. Add more sweetener if desired.
Add the cherry swirl in dollops on the cashew base and swirl with a knife. Don’t worry if it doesn’t look too pretty.
Place in the freezer for about 5 hours. If ice cream is too frozen and un-scoopable let it sit out for a bit before serving. Enjoy!
*Alternatively, if you don’t want to make the cherry swirl you can just pop halved cherries into the base.
*There isn’t really a substitution for the dates as a sweetener as they also add texture to the ice cream
*This recipe was based off of this delicious recipe by Audrey from Unconventional Baker.
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