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–+ servings

Roasted Pear Miso Ice Cream

This recipe will work with a regular ice cream maker or the NinjaCREAMi
Print Recipe
Prep Time 1 hour
Chill Time 1 day
Total Time 1 day 1 hour
Servings 2 pints

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 
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