This is a low-carb version of my original Miso-Maple-Pecan Ice Cream. I’m just going to describe the flavor by quoting from the original post:
Miso brings a wonderfully malty, rich flavor to this ice cream…the total experience falls somewhere between caramel ice cream and peanut butter ice cream, but more exciting and complex.
It also uses my favorite, easy method: blend, chill, churn.
A few ingredient notes…
Coconut milk – This really complements the other flavors, but could be replaced with cream if you wanted.
Silken tofu – Tofu works very well here, because it pairs nicely with miso. It also contributes protein and very little fat.
Allulose – This is a fantastic sweetener for ice cream, which is good for diabetics and keto-approved. More details here. This recipe is not too sweet, which I like, but you can taste the base before churning to see if you want to add more allulose.
Maple extract – The original recipe called for maple syrup, but since we’re going sugar-free with allulose, we need to add back some maple flavor.
Protein powder – Using some type of protein power helps maintain a good texture while reducing the sugar. (Read more about how that works here.) I used collagen powder for this recipe, but you can use any unflavored, unsweetened protein power you want. See the notes below the recipe for specific suggestions. You could also leave it out — the ice cream will just be slightly less smooth and creamy.
Miso – Just about any type should work, except for the ones that have additional flavors. My grocery store has 2 types, both of which would work well in this recipe (this and this). Find more details on miso in the original post.
Almond butter – Hardly noticeable in the final ice cream, but adds richness and complexity. Smooth and unsalted works best. If your almond butter is salted, you run the risk of your ice cream being too salty, since the miso is also very salty.
Pecans – Either toast them or use candied pecans. I prefer toasting — I put them in the air fryer for 4 minutes at 350. But store-bought candied pecans would really enhance the toffee impression and be delicious too.
Blend, chill, churn, freeze, eat!
Low-Carb Miso-Maple-Pecan Ice Cream (dairy free)
Makes ~ 1 quart
Ingredients
For the ice cream base
For the pecan mix-in
Instructions
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BLEND
Place all ingredients except pecans into a blender and blend until smooth.
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CHILL
Transfer to a container and chill in the fridge for 8 hours or overnight.
For a quicker chilling time, place the bowl containing your mixture in an ice bath (a larger bowl containing ice water) for a few hours. Stir the mixture occasionally. As the water in the ice bath warms up, pour off some water and add ice to keep the mixture chilling as quickly as possible.
Ideally, the mixture will be about 40 degrees when you churn it.
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CHURN
Before you start churning, set up everything you'll need to quickly transfer the ice cream from the machine into a container for freezing. I use a knife to scrape down the dasher (or paddle) and a wooden spoon to scoop out the ice cream.
Set up your ice cream maker according to the manufacturer's directions. Pour your mixture into the ice cream maker and churn. In my machine the perfect churning time is 18 minutes, but your experience may vary. Add the pecans in the last minute of churning.
The ice cream is ready when it has the consistency of soft serve and has started pulling away from the edge of the canister.
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STORE
When the ice cream has finished churning, scoop it as quickly as possible into your storage container. Cover it with plastic wrap or parchment paper, if using. (Placing a sheet of parchment paper between the container and lid will help prevent frost, or you can press plastic wrap directly onto the surface of the ice cream.) Put the container in the freezer. The ice cream will be fully firm in a few hours.
Note
You can use any unflavored, unsweetened protein powder you want. Whey, collagen, and egg white work the best. Vegan protein powders can work too, but sometimes create a chalky texture. Because different protein powders have different textures, a cup of different powders may weigh different amounts. Weighing is the best method for ensuring you get the 65 grams the recipe calls for, but here are some estimates for using a cup measurement:
65 g collagen powder = 1/2 cup + 2 tablespoons
65 g whey protein = 1 cup
65 g egg white protein = 3/4 cup
65 g soy protein = 1 cup
Flavor variations:
Miso-maple-bourbon-pecan -- Add 2 tablespoons of bourbon or whiskey to the ice cream base.
Recommended equipment: (may include affiliate links)
My ice cream maker (2 qt)
Newer version of my ice cream maker (2 qt)
Well-reviewed less expensive ice cream maker (1.5 qt)
Insulated ice cream container
Heat-proof spatula
Immersion/hand blender
Standard blender
Ice cream scoop
Measuring cups
Recommended ingredients (may contain affiliate links):
Allulose
Collagen powder
Xanthan gum