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The Surprising Story of Miso Ice Cream

When people think of ice cream, they usually imagine sweet and creamy scoops filled with chocolate, vanilla, or fruit. Yet in recent years, a different twist has captured the imagination of chefs and food lovers alike: miso ice cream. This unusual creation combines the familiar joy of dessert with the savoury complexity of a Japanese staple. Far from being a novelty, it represents a growing trend of blending sweet and savoury to create harmony on the palate.

The Origins of Miso

To understand how miso ended up in ice cream, it helps to first explore its history. Miso is a fermented soybean paste that has been part of Japanese cuisine for over a thousand years. It is believed to have been introduced to Japan from China around the 7th century, where it quickly became a cornerstone of the diet.

Made from soybeans, rice, barley, and salt, miso is left to ferment with a mould called koji. Over weeks or even years, this process creates a deep, umami-rich flavour that is both salty and complex. Traditionally, miso was valued not just for taste but also for its nutrition. High in protein, vitamins, and minerals, it was considered a vital food for monks, farmers, and warriors.

As time passed, regional variations developed. White miso (shiro miso) is sweeter and lighter, while red miso (aka miso) is stronger and more robust. These differences play an important role in shaping the overall flavour when miso is added to dishes — and later, when it found its way into ice cream.

Ice Cream’s Journey Across Cultures

On the other hand, ice cream itself also has a fascinating history. Early versions of frozen desserts appeared in China as far back as 200 BC, when snow was flavoured with fruit and honey. In the Middle East, sweetened ice was enjoyed in the form of sharbat. Eventually, these traditions travelled through trade routes into Europe, where cream and milk were introduced into the frozen concoction.

By the 18th century, ice cream had become popular among the wealthy across Europe. Later, as refrigeration advanced, it transformed into a widely accessible treat. In America and Australia, it turned into an everyday indulgence, often linked with summer, childhood, and joy.

So when miso, with its savoury richness, meets ice cream, with its creamy sweetness, the result is not only innovative but also the merging of two long culinary histories.

The Rise of Sweet and Savoury Pairings

Food trends often reflect curiosity. Over the past two decades, chefs have increasingly explored the meeting point between savoury and sweet. Salted caramel is perhaps the most famous example. At first, many people thought it strange to add salt to a dessert. Yet the balance of flavours proved irresistible, and it became a global sensation.

Similarly, miso brings a layer of saltiness and umami that enhances the sweetness of ice cream. Rather than overpowering the dessert, it deepens it. Each spoonful feels more rounded, offering complexity that lingers on the tongue.

Moreover, the idea of mixing savoury with sweet is not new. In Japanese cuisine, balance is everything. Dishes often combine salty, sweet, sour, and bitter elements. Introducing miso into a dessert continues this philosophy, creating harmony rather than contrast.

Why It Works

At first glance, miso and ice cream might seem like an odd couple. However, the science of flavour explains why the combination works so well. Ice cream is rich in fat and sugar, which coat the tongue and deliver immediate sweetness. Miso, meanwhile, provides umami — the “fifth taste” that makes foods like parmesan, soy sauce, and mushrooms so satisfying.

When the two are combined, the umami enhances the sweetness, making the ice cream taste more indulgent. The salt in miso also sharpens flavours, preventing the dessert from feeling cloying. As a result, every bite feels balanced, creamy, and surprising.

Global Influence and Modern Popularity

The use of miso in desserts is part of a larger global movement. Chefs around the world have embraced Japanese ingredients, from matcha to yuzu, incorporating them into modern desserts. Miso, with its versatility, naturally found its place. High-end restaurants in Tokyo, London, New York, and Sydney have all showcased miso ice cream on their menus.

In addition, social media has helped popularise it. Food enthusiasts share pictures of golden scoops, often drizzled with caramel or paired with chocolate. What was once a niche experiment has become a beloved treat among adventurous eaters.

Variations and Adaptations

Not all versions of this dessert are the same. Some use white miso for a gentler sweetness, while others prefer red miso for a bolder, savourier kick. Toppings also vary. Caramel sauce brings out the saltiness, while sesame seeds add nuttiness. Dark chocolate enhances the umami even further, creating a sophisticated pairing.

Furthermore, with the rise of plant-based diets, dairy-free versions are becoming popular. Coconut milk or almond milk can replace cream, ensuring that even vegans or those with dietary restrictions can enjoy the unique taste of miso ice cream.

Cultural Meaning Beyond the Scoop

What makes this dish special is not only its flavour but also its symbolism. It represents curiosity, openness, and a willingness to combine traditions. Japanese miso has remained a staple for centuries, deeply tied to daily life and cultural rituals. Ice cream, on the other hand, symbolises global comfort and indulgence. Together, they show how food can bridge worlds, creating something new while respecting the past.

In many ways, it also reflects the modern diner’s palate. People today seek complexity, surprise, and depth. They want food that tells a story, not just food that fills the stomach. Miso ice cream delivers on that desire, turning a familiar dessert into an adventure.

Why It Will Last

Some food trends come and go quickly. However, miso ice cream seems likely to stay. Its appeal lies not in shock value but in balance. It is unusual enough to spark curiosity yet delicious enough to earn repeat enjoyment. For many, the first taste is surprising, but the second is addictive.

Ultimately, its staying power comes from the harmony of opposites. Sweet meets savoury, creamy meets salty, and familiar meets unexpected. It is a dish that challenges expectations yet feels instantly comforting once tasted.

Miso Ice Cream

Recipe by Che

Course: DessertDifficulty: Medium

5.0 from 1 vote

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

Ingredients
250 ml 250 heavy cream
250 ml 250 milk
80 g 80 egg yolks (about 4 large yolks)
Pinch sea salt flakes
1-2 tbsp 1-2 white miso paste
150 g 150 white chocolate, finely chopped
100 g 100 sugar (split into two lots of 50 g)
2.5 g 2.5 gelatin (or vegan alternative)
1/2 tsp 1/2 xanthan gum (optional, helps makes it smoother)

Directions

Instructions
Separate your egg yolks into a bowl (save the whites for meringue if you like).
Whisk 50 g of sugar into the yolks until pale and creamy.
Preheat oven to 180°C.
Spread white chocolate onto a silicone mat or lined tray.
Roast until lightly golden, then set aside.
In a medium pan over medium-high heat, add the remaining 50 g sugar to make a dry caramel.
Let it melt and darken slightly—aim for a deep amber colour without burning (burnt caramel = bitter).
Mix cream and milk in a jug.
Carefully pour into the caramel while whisking. Stir until smooth.
Add roasted white chocolate and whisk until melted.
Remove from heat and blend in the miso paste. If using xanthan gum, add it now and blend until smooth.
Strain if needed for extra silkiness.
Slowly whisk the hot cream mixture into your egg yolks, bit by bit, until fully incorporated.
Return to the pan and cook gently until the mixture coats the back of a spoon.
Put the gelatin in cold water, then stir it into the warm custard until dissolved. (You can use powder gelatin instead, too)
Allow mixture to cool slightly.
Pour into your ice cream maker (I use the Breville model—it chills instantly, no 24-hour freezer pre-freeze needed).
Churn until soft and fluffy.
Scoop into bowls, sprinkle with a pinch of sea salt, and serve with Caramel Spice Popcorn for the ultimate treat.