Miso Hazelnut Ice Cream Recipe (No Eggs, No Cooking)

This miso hazelnut ice cream recipe tastes like a very grown-up Kinder Bueno ice cream.

I can't take credit for the idea of miso hazelnut ice cream – I actually had the privilege of getting invited to Pierre Marcolini's London launch of their Japanese-inspired summer ice cream collection.

One of their flavours was mizo hazelnut, and it was by far my favourite. I had to recreate it at home.

Hazelnut and caramel are often paired together, and miso and caramel sometimes too (as a posher version of salted caramel). So why not miso halzenut?

The resulting ice cream is creamy, nutty, not too sweet, with a little hint of salt, and a rich umami note bringing everything together.

Instead of making a custard base, I decided to make this a simple no-cook, no-eggs mixture with just four ingredients, giving this ice cream a very light texture.

You can also watch me make this on my YouTube channel, Tashcakes:

Ready? Let's go.

Ingredients:

200g hazelnut cream (sweet hazelnut spread)
1 tbsp white miso
350ml whole (full fat) milk
150ml double cream

Method:

1. Place the hazelnut cream and miso in a large pouring jug, and gradually stir in the milk. The hazelnut cream's pretty thick, so add the milk bit by bit to help loosen it up.

2. Stir in the double cream, and pour the mixture into your ice cream machine.

3. Freeze according to your ice cream maker's instructions. Pop a freezer-proof container in the freezer to chill while you wait.

4. Once done, transfer the ice cream to your container, and freeze for at least four hours until firm enough to scoop.

Enjoy, and have fun.