Black Garlic & Miso¶

Black garlic miso ice cream was posted to r/ninjacreami by u/Affectionate-Code751.

Composition of the base

If you’re looking for a unique complex umami flavor, this one’s for you! I used the vanilla ice cream recipe in the handbook as a base, but with vegan substitutions. I always add the coconut cream at the end & use it to fill to the “max” line on the creami container, so it might be a little less than 3/4 cup after adding the other ingredients.

Black garlic on its own has a sort-of tangy, tamarindy, caramely taste. I would say this ice cream is on the caramely-chocolatey-coffeeish spectrum with extra depth, & maybe a very faint hint of garlicky charcoaly aftertaste. I’d read about its use in desserts before, but am shocked at how well black garlic goes here!

The miso also really helps it pop. It probably could’ve handled a full tsp of miso but I was nervous about overpowering the flavor, I’ll probably add more next time though just to see. If you decided to make this without miso, I’d add a bit of salt instead.

This ice cream would probably work well with dark chocolate chips too, but I really wanted to highlight the black garlic here.

Ingredients¶

Base Mix

• 245g Soy milk (1 cup)
• 180g Coconut cream (3/4 cup) • fill to MAX line
• 105g Maple syrup (1/3 cup)
• 15g Vegan Cream cheese (1 tbsp)
• 15g Black garlic cloves (1 tbsp)
• 5g Vanilla extract (1 tsp)
• 3g Red Miso (1/2 tsp)

Total Weight: 568g

Directions¶

1. Base Prep: Put the soy beverage, maple syrup, cream cheese, black garlic cloves, red miso, and vanilla into a container. Use an immersion blender to process until the garlic and miso are completely smooth and the base has a uniform, dark color.
2. Aging: Pour in the coconut cream last, filling the tub exactly to the "MAX" line. Stir it gently with a spoon to combine. Let the mix sit in the fridge for 4–12 hours so the umami flavors can really develop.
3. Freezing: Close the tub and freeze it on a flat surface for at least 24 hours at ≈ -18°C.
4. Processing: Take it out of the freezer. If there's a frozen "hump" in the middle, scrape it flat. Process on the Light Ice Cream setting.
5. Hardening: It’s great right out of the machine for a soft serve feel! If you want to scoop it later, put it back in the freezer for about an hour to firm up.

Nutrition Facts¶

Nutritional data calculated using the Australian Food Composition Database (AFCD).