Aerial View of Salted Miso Caramel Gelato Served In Glass Bowl With Spoon

Many of you will have enjoyed a miso soup before, but did you know that miso paste isn’t just for ramen broths and savoury sauces? It is a delicious (and healthful) addition to dessert treats too. To make this Salted Miso Caramel Gelato I have blended sweet coconut sugar and salty miso, with coconut cream to make a decadent and rich salted caramel gelato that’s ideal for dairy free diets. Make it an extra special treat by topping it with chopped nuts, cacao nibs and a sprinkle of flaky sea salt for extra umami flavour.



Two Images of Ready To Be Served Salted Miso Caramel Gelato

  1. Add the coconut cream, vanilla and coconut sugar together in a pot and bring to a gentle simmer, stirring frequently to let reduce and thicken. Once the caramel coats the back of a spoon, mix in the coconut oil and miso. Continue to stir until smooth.
  2. Pour into a lined slice tin or freezer-safe container and place in the freezer overnight.
  3. Once ready serve topped with cacao nibs and chopped nuts.

Servings: 4 | Prep time: 20 minutes | Set time: Overnight

Nutritional Information Per Serving*

  • Total Fat: 56g
  • Total Carbs: 31g
  • Net Carbs: 27g
  • Total Protein: 4g

Two Images of Ready To Be Served Salted Miso Caramel Gelato

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