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This miso chocolate chip ice cream is the kind of treat that makes you go “Wait, what is that flavor?!” in the best way possible.
I can’t believe I’m saying this, but this no-churn miso chocolate chip ice cream might be one of the most delicious and creamiest ice creams I’ve ever made. And I’ve made a lot. It’s ridiculously easy, too. The flavor? Think salted caramel—but deeper, more complex, and somehow… addictive. What’s even better? No one, and I mean no one, guessed there was miso paste in it. When I asked my kids to guess what’s flavor it is, they said “Salted Caramel” LOL!
Yes, miso. That little umami bomb you usually associate with soup? It works absolute magic in desserts, especially when paired with something sweet and creamy like ice cream. The miso adds that mysterious, rich, slightly savory note that balances out the sweetness and enhances all the other flavors.
Let’s Talk Miso: Which One to Use?
For this ice cream, I use red miso paste. It’s bold, deeply savory, and quite salty, so you only need a little—just 1 tablespoon does the trick. It gives the ice cream that salty caramel vibe with a little more soul. But if red miso feels too intense for you or if you want a slightly milder, sweeter flavor, white miso (shiro miso) is a great alternative. If you’re using white miso, you can double or more than double the amount in the recipe (up to 2-3 tablespoons), since it’s much lower in salt and more delicate in flavor. Yellow miso is okay, but I’d still keep the quantity closer to what I use for red miso.
No-Churn Miso Sesame Chocolate Chip Ice Cream
Ingredients
- 28 g red miso paste See notes
- 210 g sweetened condensed milk about 1/2 can of a 15 oz can
- 300 g cold heavy cream
- 100 g dark or semi-sweet chocolate chips mini or regular
- 30 g toasted white sesame seeds
Instructions
Prepare the ice cream:
- In a bowl, combine the miso paste and condensed milk. Whisk until the mixture is smooth and creamy with no chunks of miso remaining.
- In a chilled bowl, whip the heavy cream until soft peaks form. The cream barely holds its shape but it's thick in consistency
- Pour in the miso-condensed milk mixture. Whip again until the texture becomes thick and firm but still smooth. Do not overwhip as the texture turns grainy
- Gently fold in the chocolate chips and sesame seeds using a flexible spatula
Freeze:
- Transfer to an ice cream container or tub. Smooth the top. Freeze overnight (or at least 8 hours).
Serve:
- Scoop straight from the freezer—it’s soft enough! If you prefer, let it sit for 5 minutes at room temp, but honestly, I never have to.
Storage:
- Homemade no-churn miso chocolate chip ice cream will keep well in the freezer for about 2 to 3 weeks, ideally stored in an airtight ice cream tub or container.
- The texture may start to change if you keep it longer than 3 weeks. A little iciness might develop around the edges. It’s still safe to eat, but not as magical as when freshly frozen.
Marv’s Recipe Notes
*Nutrition facts are just estimates and calculated using online tools*
Why This No-Churn Ice Cream Works (and Stays Creamy!)
Most people associate no-churn ice cream with a compromise—either icy, overly sweet, or lacking that rich mouthfeel of churned versions. But this recipe checks all the boxes for creamy, scoopable, flavorful ice cream, and here’s why:
1. Sweetened Condensed Milk = The Secret Weapon
Condensed milk is thick, sweet, and low in water content. It acts as the base sweetener and stabilizer, which lowers the overall freezing point (so it doesn’t freeze rock-hard). It also prevents the formation of large ice crystals and that keeps the texture smooth and scoopable
2. Heavy cream = Built-in Air and Fat
Whipping cold heavy cream adds air (volume) and emulsified fat, mimicking what happens in churned ice cream. This adds lightness and creaminess, traps the mixture in a stable structure, prevents it from turning icy by insulating against crystallization
A Word on Heavy Cream: Don’t Overwhip!
Whipping cream can be tricky if you’ve never done it—or if you’re multitasking (hello, every home cook ever). The goal is to get to soft peaks when whipping the cream the first time. That means when you lift your beater, the cream barely holds its shape but it’s thick in consistency. Then you’ll mix in the condensed milk and miso paste and whip again—just until it thickens to a firm but smooth texture. If you overwhip, the cream can start turning grainy or even separate (yep, basically into butter). So once it starts to firm up, stop and check the texture frequently.
Why I Swear by an Ice Cream Tub
I used to just pour my no-churn ice cream into any old container I had lying around. It worked… okay. But when I started using a dedicated ice cream tub, I realized what a difference it makes. I use a 1.5-quart tub, and here’s why it’s worth it:
1. Better insulation = creamier texture and slower melting
2. Scoop-friendly shape = no digging around awkward corners
3. Airtight seal = protects flavor and reduces freezer burn
If you’ve never played with miso in dessert, this is your sign! You might just fall in love. It’s sweet, creamy, slightly salty, and full of surprises. Plus, it’s no-churn, no-stress, and the texture is everything you want from ice cream.
