Make Ahead

No-Churn Miso Stracciatella

August 20, 2022
1 Ratings
Photo by cocojunge
  • Prep time 10 hours
  • Serves 2 pints
Author Notes

Ice cream traditionalists, look away. This Miso Stracciatella Ice Cream is a very unorthodox version of the gem that is Italian Stracciatella Ice Cream, and you don’t need an ice cream maker to make it. The old classic is levelled up with some salty miso, floral olive oil, and a combination of dark chocolate slivers and bitter cacao nibs which perfectly counter-balance the sweet cream ice cream. —cocojunge

What You'll Need
  • 2 cups heavy whipping cream
  • 1 (14-ounce) can of sweetened condensed milk
  • 1 1/2 tablespoons white miso paste
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup cacao nibs
  • 1/2 cup dark chocolate (85%), grated, shaved, or finely chopped
  1. Grate, shave, or finely chop the chocolate and set aside.
  2. In a large bowl, using a whisk or a hand mixer, whip the cream until stiff peaks form.
  3. In a separate mixing bowl, combine the condensed milk, olive oil, and miso paste until thoroughly combined.
  4. Pour the condensed milk mixture into the whipped cream and add the chocolate and cacao nibs.
  5. Using a spatula, gently mix the ingredients together until no streaks remain. It’s better to under-mix rather than over-mix!
  6. Transfer the mixture into a freezer friendly container and freeze overnight, or at least 10 hours before scooping.

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