if Bougie had a taste it would be this Roasted Pear Miso Ice Cream
from the browned pear butter ripple to the crunchy cookie topping
this one brings five-star restaurant quality home!
Not going to lie there are a lot of steps to this recipe
but who ever said greatness was easy?
Not sponsored by any product or company
Notes for Success
Make this one low sugar by using your favorite sugar substitute in place of the sugar listed in all the recipes
NinjaCREAMi ice cream machine works great with this recipe as well as a traditional churn style machine
Miso adds a rich sweet-and-salty balance to the Roasted Pear Miso Ice Cream with a deep umami flavor!
Of course you can leave it out if you do not have it or don’t want to buy it. Same goes for the bourbon if you are alcohol free! No changes needed to the recipe!
Roasted Pear Miso Ice Cream
This recipe will work with a regular ice cream maker or the NinjaCREAMi
Ingredients
For the Browned Pear Butter
- 3 Ripe Bartlett Pears
- 1 Tbs Vegan Butter
- 3 Tbs Brown Sugar
- 2 Tbs Maple Syrup
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Cinnamon
- ⅛ teaspoon Nutmeg
- ⅛ teaspoon Cardamom
- 1 Tbs Apple Cider or Juice
- 1½ teaspoon Lemon Juice
- 2 teaspoon White Miso
- 2 teaspoon Bourbon *optional
Brown Sugar Roasted Pears
- 3 Ripe Bartlett Pears
- 1 Tbs Vegan Butter
- 1 Tbs Light Brown Sugar
- 1½ Tbs Maple Syrup
- pinch Sea Salt
Pear Miso Ice Cream Base
- 1 cup Roasted Pear Puree
- 1½ teaspoon Browned Pear Butter
- 1¼ cup Highest Fat Plant Milk (light canned coconut milk)
- ½ cup Silken Tofu
- ¼ cup Sugar of your choice
- 2 Tbs Maple Syrup
- 1 Tbs White Miso
- 2 teaspoon Vanilla Extract
- ¼ teaspoon Sea Salt
Protein Pear Butter Ripple
- ¼ cup Browned Pear Butter
- 1 Tbs Maple Syrup
- 1 Tbs Vegan Protein Powder (vanilla or plain)
- 1½ teaspoon Plant Cream
Pear Cookie Crunch
- ½ cup Crushed Vegan Cookies
- 1 Tbs Vegan Butter
- 1½ teaspoons Browned Pear Butter
Instructions
For the Browned Pear Butter
- Peel & Core the pears then cut small diced
- Heat the vegan butter in a skillet to hot & bubbly then add the pears tossing to coat, then add the brown sugar, maple syrup, spices & lemon juice & cook on low to break down the pears & get mushy approx 15-20 minutes it will start to get thicker as the liquid evaporates down to a more butter like consistency
- Remove from heat & stir in the miso, vanilla & optional bourbon then transfer to a blender or use an immersion blender to blend to a puree. Reserve in the refrigerator
Brown Sugar Roasted Pears
- Preheat the oven to 400°F. Toss pears with the melted vegan butter, maple syrup, brown sugar & salt then spread onto a sheet pan with parchment paper or a silicone mat & roast for approx 30 minutes. Reserve ¼ cup of the pear pieces for the ice cream topping then puree the rest. Refrigerate until needed
Protein Pear Butter Ripple
- Whisk all the ingredients together smooth ~ reserve in the refrigerator
Pear Cookie Crunch
- Toss everything together then spread in a single layer on a sheet pan with parchment paper or a silicone mat & bake in a 325℉ oven for 5-7 minutes
- Cool and break into clusters.
For the Ice Cream
- Place all of the ingredients for the ice cream into a blender & blend smooth
- Follow instructions for using the NinjaCREAMi or your regular ice cream machine
- The pear ripple can be added in with the "Add Ins" function on the NinjaCREAMi or folded into the churned ice cream when using a regular ice cream machine
- Serve with pear cookie crunch & reserved warm sugar roasted pears
Notes
Storage ice Cream must be kept frozen & will stay fresh for up to 1 month. All ice cream components must be kept refrigerated & will stay fresh for up to 1 week
Tried this recipe?Let us know how it was!
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