Salted Caramel & Ginger Ice Cream

This ice cream recipe is really all you need this summer! Filled with only real stuff, you can rest assure there will be no clogging of arteries (or colons!) if you enjoy this every now and then instead of store-bought versions which typically house excess sugars, rancid oils, animal products, gums, and other preservatives that may pose a threat to an already compromised digestive system. I added miso paste into the mix because it's a wonderfully healthy salty addition, supportive of intestinal health. Enjoy this as a soft serve or a thick n' creamy ice cream -- whichever your favorite consistency, enjoy it and good health!


(use organic ingredients where possible)

  • 2 x 400ml cans coconut cream 
  • 2 tbsp arrowroot powder 
  • 3 tsp ginger powder 
  • Sea salt 
  • ¾ cup coconut sugar
  • 1 tbsp miso paste (soy, rice, or chickpea miso)


  1. Chill one can of coconut cream in the fridge, at least 1 hour.
  2. Open and pierce through the hardened cream to pour ¼ of its watery contents into a small bowl. 
  3. Add arrowroot powder and mix vigorously to combine well. Set aside. 
  4. Add remaining coconut cream, along with the the entire contents of the 2nd can of coconut cream into a medium saucepan. 
  5. Melt over a low heat. Add ginger, sugar, and miso paste. Whisk to combine over a medium-high heat. 
  6. Bring to a simmer before reducing heat to low.  
  7. Whisk in the arrowroot mixture and continue to whisk until you see/feel the mixture begin to thicken a little. 
  8. Remove from heat and pour into a large glass bowl. Let cool for 15-20 minutes before covering and transferring to the fridge to chill for at least 3 hours. 
  9. Once mix is completely cool, pour into an ice-cream churner and follow instructions.
  10. Remove from freezer and leave at least 5 minutes to loosen before serving.


  1. Without an ice cream maker,  you will need to do the churning yourself in stepped periods. 
  2. Begin by re-whisking the cooled mixture before pouring into an airtight container. 
  3. Place in the freezer for 30 minutes. Remove and either process the mixture in a food processor, or give it a good mix -- this is your first churn. 
  4. Cover and place in the freezer. 
  5. Repeat this step two more times to 'churn' your ice cream for a total of 3 times before leaving for at least 1 hour in the freezer to harden before serving. 
Featuring: Chef Daniel Shine
Audio Languages: English
Subtitles: English