Japanese Soy Sauce Ninja Creami Ice Cream

Sweet, salty, creamy and just a little unexpected, this is one of those flavours that sounds slightly bonkers until you taste it. Japanese soy sauce brings a deep, savoury umami note that works rather like salted caramel, tempering the sweetness and making the vanilla taste richer and rounder.

It’s grown-up ice cream with a Japanese-inspired twist, and ridiculously easy to make.

You can watch the video here

Don't be tempted to think of the soy sauce as making this ice cream savoury. Instead, think salted caramel without the caramel. The salt cuts through the sweetness while all those lovely fermented umami notes give a surprisingly deep, almost toasted complexity.

A little strange. A little sophisticated. And precisely the sort of flavour that makes you go back for another spoonful just to work out why it's so good.

A wee bit bonkers but a whole bit delicious……

ninja creami, healthy recipes, healthy ice cream, high protein, low fat, low sugar, sugar free, healthy desserts, easy recipes

Author: Suze Morrison

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Japanese Soy Sauce Ninja Creami Ice Cream

Prep time: 5 MinTotal time: 5 Min

Sweet, salty, creamy and just a little unexpected, this is one of those flavours that sounds slightly bonkers until you taste it. Japanese soy sauce brings a deep, savoury umami note that works rather like salted caramel, tempering the sweetness and making the vanilla taste richer and rounder.

It’s grown-up ice cream with a Japanese-inspired twist, and ridiculously easy to make.

Ingredients

• 300ml skimmed milk
• 2 tbsp skimmed milk powder
• 1 tbsp natural stevia granules
• 1 tsp vanilla extract
• 1 tbsp Japanese soy sauce
• ¼ tsp xanthan gum

Instructions

1. Add the skimmed milk, milk powder, stevia, vanilla, soy sauce and xanthan gum to a blender or jug. Blend thoroughly until completely smooth and the milk powder and xanthan gum are fully incorporated.
2. Pour into your Ninja Creami tub, making sure you don't exceed the MAX FILL line. Pop on the lid and freeze on a level surface for 24 hours, or until completely solid.
3. Remove the lid, place the tub into the Ninja Creami and process using the SOFT SERVE & LITE ICE CREAM setting.
4. Serve immediately. I love this one completely unadorned the combination of vanilla and soy has enough going on all by itself, but maybe a cheeky chocolate filled wafer curl…
5. Don't be tempted to think of the soy sauce as making this ice cream savoury. Instead, think salted caramel without the caramel. The salt cuts through the sweetness while all those lovely fermented umami notes give a surprisingly deep, almost toasted complexity.
6. A little strange. A little sophisticated. And precisely the sort of flavour that makes you go back for another spoonful just to work out why it's so good.

https://gourmetglow.co.uk/recipes/soy-sauce-ninja-creami

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