Easy Vegan Ice Cream

Servings: Makes about 500ml


2 cans (2 x 400ml)
Clearspring Organic Coconut Milk
4 tbsp
Clearspring Organic Rice Malt Syrup
1 tbsp
Clearspring Organic Japanese White Miso Paste – Unpasteurised
1 tsp
Clearspring Organic Yaemon Tamari Soya Sauce (optional)



Put the cans of coconut milk upside down in the fridge to chill for at least 12 hours before making. If possible, put a mixing bowl into the freezer 20-30 minutes before you make the ice cream.


Open the cans and the coconut cream and liquid should have separated. Pour the liquid off (you might need to use a sieve) and scrape the solid cream into the pre-chilled mixing bowl.


Use an electric whisk to whip the solid cream into soft peaks, then add the rice malt syrup, miso and optional tamari and fold in on a slow speed or with a spatula.


Transfer to an airtight freezer container with lid and freezer overnight until solid.


Remove from the freezer 5 minutes before serving.


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