No-Churn Miso Sesame Chocolate Chip Ice Cream

Course: Dessert

Cuisine: Asian American

Prep Time: 15

Chill in the freezer: 8

Total Time: 8 15

Servings: servings (depending on how much you scoop)

Calories: 313kcal

Author: Marvellina

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.

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US Customary - Metric

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.

Notes

If you’re using white miso, you can double or more than double the amount in the recipe (2- 3 tablespoons), since it’s much lower in salt and more delicate in flavor. If using yellow miso, keep the quantity the same to what I use for red miso.

Nutrition