The sweet and creamy world of ice cream just got a whole lot more interesting with the addition of koji! For those who haven’t heard, koji is a type of fermented fungus that has been used in Japanese cuisine for centuries to add depth and umami flavor to dishes. When combined with creamy ice cream, it creates a unique and delicious taste experience like no other. In this article, we’ll be exploring 18 different creamy koji ice cream maker recipes that will satisfy your sweet tooth and leave you wanting more.
From classic flavors like vanilla bean and strawberry cheesecake to more adventurous options like matcha green tea and spiced chai, there’s something for everyone in this collection of recipes. So grab your ice cream maker and get ready to take your frozen treats to the next level with the power of koji!
Vanilla Bean Koji Ice Cream
Experience the unique flavor of koji, a fermented rice starter culture, in this creamy vanilla bean ice cream.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/4 cup granulated sugar
– 1/4 cup koji powder (available at Asian markets or online)
– 1/2 teaspoon kosher salt
– 1/2 teaspoon pure vanilla extract
– 1/2 bean, split lengthwise (about 1 inch long)
Instructions:
1. In a medium saucepan, combine cream, milk, sugar, and koji powder. Whisk to dissolve sugar.
2. Heat mixture over medium heat, stirring occasionally, until sugar has dissolved and mixture is hot but not boiling (170°F to 180°F).
3. Remove from heat and let cool to room temperature.
4. Cover and refrigerate for at least 4 hours or overnight to allow koji to ferment.
5. Once chilled, whisk in vanilla extract and split vanilla bean.
6. Pour mixture into an ice cream maker and churn according to manufacturer’s instructions.
7. Freeze for at least 2 hours before serving.
Cooking Time: None (fermentation time: at least 4 hours or overnight)
Matcha Green Tea Koji Ice Cream
Experience the unique flavor combination of Japanese green tea and fermented koji rice in this refreshing ice cream recipe.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 2 tablespoons matcha powder
– 1/4 teaspoon kojic acid powder (koji)
– 1/4 teaspoon vanilla extract
Instructions:
1. In a medium saucepan, combine cream, milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture simmers.
2. Remove from heat and whisk in matcha powder and kojic acid powder. Let steep for 10-15 minutes to allow the flavors to meld.
3. Strain the mixture through a fine-mesh sieve into a clean container. Whisk in vanilla extract.
4. Chill the mixture in the refrigerator for at least 2 hours or overnight.
5. Churn the mixture in an ice cream maker according to manufacturer’s instructions.
6. Freeze the churned ice cream for at least 2 hours before serving.
Cooking Time: 10-15 minutes
Salted Caramel Koji Ice Cream
This creamy ice cream combines the rich flavors of caramel, salt, and koji to create a unique and delicious dessert. By using koji, a type of fermented rice, this recipe adds a depth of umami flavor that complements the sweet and salty notes perfectly.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup caramel sauce (homemade or store-bought)
– 1/4 teaspoon salt
– 1/2 cup koji powder (available at Asian markets or online)
– 1 teaspoon vanilla extract
Instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
2. Remove from heat and stir in the caramel sauce, salt, and koji powder. Let steep for 30 minutes to allow the flavors to meld.
3. Strain the mixture through a fine-mesh sieve into a clean container. Whisk in the vanilla extract.
4. Cover and refrigerate for at least 2 hours or overnight.
5. Churn in an ice cream maker according to manufacturer’s instructions.
6. Freeze for at least 2 hours before serving.
Cooking Time: 30 minutes
Chocolate Hazelnut Koji Ice Cream
Take a trip to the French countryside with this decadent ice cream, featuring the deep flavors of chocolate and hazelnuts.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 1/4 cup roasted hazelnut butter
– 2 tablespoons kojic acid powder (fermented rice-based emulsifier)
– 1 teaspoon vanilla extract
Instructions:
1. In a medium saucepan, combine heavy cream, whole milk, granulated sugar, and unsweetened cocoa powder.
2. Whisk until the sugar is fully dissolved.
3. Remove from heat and stir in roasted hazelnut butter, kojic acid powder, and vanilla extract.
4. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 2 hours or overnight.
5. Churn the mixture in an ice cream maker according to manufacturer’s instructions.
6. Transfer the churned ice cream to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: 10 minutes + chilling time
Strawberry Cheesecake Koji Ice Cream
This unique ice cream combines the sweetness of strawberries with the creamy richness of cheesecake and the umami depth of koji, all wrapped up in a refreshing scoop. With this recipe, you can create a one-of-a-kind dessert that’s sure to impress.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup strawberry puree
– 1/4 cup cheesecake-flavored koji (see note)
– 1 tsp vanilla extract
Instructions:
1. In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
2. Remove from heat and stir in strawberry puree and cheesecake-flavored koji. Let cool to room temperature.
3. Cover and refrigerate for at least 4 hours or overnight.
4. Once chilled, pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Once frozen, scoop and enjoy!
Cooking Time: None (prep time: approximately 15 minutes)
Black Sesame Koji Ice Cream
This unique ice cream recipe combines the nutty flavor of black sesame with the creamy richness of koji, a type of fermented rice. The result is a one-of-a-kind dessert that’s both familiar and exotic.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/4 cup granulated sugar
– 2 tablespoons black sesame seeds
– 2 tablespoons koji (available at Asian markets or online)
– 1 teaspoon vanilla extract
Instructions:
1. In a medium saucepan, combine the cream, milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. Remove from heat and stir in the black sesame seeds and koji. Let it steep for at least 30 minutes to allow the flavors to meld.
3. Strain the mixture through a fine-mesh sieve into a clean container. Discard the solids.
4. Chill the mixture in the refrigerator for at least 2 hours or overnight.
5. Churn the mixture in an ice cream maker according to manufacturer’s instructions.
6. Once churned, transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: 30 minutes + chilling time
Coconut Mango Koji Ice Cream
This creamy dessert combines the natural sweetness of mango with the rich flavor of coconut and the subtle umami taste of koji, resulting in a unique and refreshing ice cream.
Ingredients:
– 1 can full-fat coconut milk
– 1 ripe mango, diced
– 1/4 cup granulated sugar
– 2 tablespoons kojic acid powder (available at Asian markets or online)
– 1 teaspoon vanilla extract
Instructions:
1. In a blender or food processor, combine the coconut milk, mango, and sugar. Blend until smooth.
2. Add the kojic acid powder and blend until well combined.
3. Chill the mixture in the refrigerator for at least 2 hours or overnight.
4. Once chilled, pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Once frozen, scoop and serve. If desired, add a drizzle of honey or toasted coconut flakes for extra flavor and texture.
Cooking Time: 2-3 hours (including chilling time)
Pistachio Rose Koji Ice Cream
This unique ice cream combines the nutty flavor of pistachios with the delicate taste of rose and the subtle umami notes of koji, a Japanese fermentation ingredient. The result is a creamy, aromatic dessert that’s sure to impress.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/4 cup granulated sugar
– 1/4 cup unsalted pistachios, chopped
– 2 tablespoons rose water
– 1 tablespoon koji powder (available at Asian grocery stores or online)
– 1 teaspoon vanilla extract
Instructions:
1. In a medium saucepan, combine cream, milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. Remove from heat and stir in pistachios, rose water, koji powder, and vanilla extract. Let steep for at least 1 hour to allow flavors to meld.
3. Strain the mixture through a fine-mesh sieve into a clean container. Cover and refrigerate until chilled, at least 4 hours or overnight.
4. Churn the mixture in an ice cream maker according to manufacturer’s instructions. Freeze for at least 2 hours before serving.
Cooking Time: None required. Cooling time: 4-12 hours.
Lemon Blueberry Koji Ice Cream
This refreshing ice cream combines the brightness of lemon with the sweetness of blueberries and the umami depth of koji, a fermented Japanese ingredient. Perfect for warm weather, this unique flavor is sure to delight your taste buds.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/4 cup granulated sugar
– 1/4 cup blueberry jam
– 2 lemons, zested and juiced
– 2 tablespoons koji powder (available at Asian markets or online)
– 1 teaspoon vanilla extract
Instructions:
1. In a medium saucepan, combine cream, milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves.
2. Remove from heat and stir in blueberry jam, lemon zest and juice, and koji powder. Let steep for at least 30 minutes to allow flavors to meld.
3. Strain mixture through a fine-mesh sieve into an ice cream maker. Churn according to manufacturer’s instructions until the desired consistency is reached.
4. Transfer churned ice cream to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: 30 minutes + churning time
Tiramisu Koji Ice Cream
Experience the unique fusion of Italian and Japanese flavors with this Tiramisu Koji Ice Cream recipe, where the creamy richness of kojic acid meets the velvety smoothness of tiramisu.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 2 teaspoons instant coffee powder
– 1/4 teaspoon kojic acid powder (koji)
– 1/2 cup mascarpone cheese
– 2 tablespoons unsalted butter, softened
– 1/2 teaspoon vanilla extract
Instructions:
1. In a medium saucepan, combine cream, milk, sugar, cocoa powder, and coffee powder. Whisk until dissolved.
2. Bring the mixture to a simmer over medium heat, then remove from heat and stir in kojic acid powder.
3. Let the mixture cool to room temperature, then refrigerate for at least 2 hours or overnight.
4. In a separate bowl, whisk together mascarpone cheese, butter, and vanilla extract until smooth.
5. Fold the whipped cream into the cooled coffee mixture until fully incorporated.
6. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
7. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: 10-15 minutes (chilling time included)
Peanut Butter Banana Koji Ice Cream
A unique and delicious dessert that combines the richness of peanut butter, the sweetness of banana, and the tanginess of koji.
Ingredients:
– 1 ripe banana
– 2 tbsp creamy peanut butter
– 1/4 cup kojic acid powder (or 1/4 cup active koji culture)
– 1 cup heavy cream
– 1/2 cup whole milk
– 1 tsp vanilla extract
Instructions:
1. Peel and puree the banana in a blender or food processor until smooth.
2. In a medium-sized bowl, whisk together the peanut butter and kojic acid powder (or active koji culture) until well combined.
3. In a separate large bowl, whip the heavy cream and whole milk until stiff peaks form.
4. Add the peanut butter-koji mixture to the whipped cream mixture and fold until smooth.
5. Stir in the vanilla extract.
6. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions (approximately 20 minutes).
7. Once frozen, scoop and serve immediately.
Cooking Time: 20 minutes (churning time)
Spiced Chai Koji Ice Cream
This Spiced Chai Koji Ice Cream recipe combines the warm spices of traditional Indian chai with the nutty flavor of koji, creating a unique and delicious ice cream. Perfect for adventurous eaters and fans of international flavors.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup koji powder (available at Asian markets or online)
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon ground ginger
– 1/4 teaspoon black tea leaves (such as Assam or Darjeeling)
Instructions:
1. Combine cream, milk, sugar, and koji powder in a medium saucepan.
2. Whisk until sugar is dissolved, then add cinnamon, cardamom, and ginger.
3. Heat over medium heat, whisking constantly, until mixture reaches 170°F to 180°F (71°C to 82°C).
4. Remove from heat and let steep for at least 30 minutes to allow flavors to meld.
5. Strain mixture through a fine-mesh sieve into a clean container, discarding solids.
6. Chill mixture in the refrigerator until cold, then churn in an ice cream maker according to manufacturer’s instructions.
Cooking Time: 45-60 minutes (including steeping time)
Red Velvet Koji Ice Cream
This unique ice cream recipe combines the natural sweetness of koji with the rich flavor of red velvet, resulting in a one-of-a-kind dessert that’s perfect for adventurous eaters.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/4 cup granulated sugar
– 1/4 cup red velvet syrup (or to taste)
– 1/4 teaspoon kojic acid powder
– 1/2 teaspoon vanilla extract
Instructions:
1. In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
2. Remove from heat and stir in red velvet syrup, kojic acid powder, and vanilla extract.
3. Allow mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
4. Once chilled, pour mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Freeze the finished ice cream for at least 2 hours before serving.
Cooking Time: 15-20 minutes (includes cooling time)
Pumpkin Spice Koji Ice Cream
Combine the warm spices of fall with the creamy richness of koji ice cream in this unique and delicious recipe.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/4 cup pumpkin puree
– 1 tablespoon kojic acid powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon salt
– 1/2 cup granulated sugar
– 1/2 cup brown sugar
Instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, pumpkin puree, kojic acid powder, cinnamon, nutmeg, ginger, and salt.
2. Whisk until well combined, then cook over medium heat until the mixture reaches 170°F (77°C).
3. Remove from heat and let cool to room temperature.
4. Cover and refrigerate for at least 2 hours or overnight.
5. Once chilled, add the granulated sugar and brown sugar. Whip until stiff peaks form.
6. Pour into an ice cream maker and churn according to manufacturer’s instructions.
7. Transfer to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: 10-15 minutes (plus chilling time)
Cookies and Cream Koji Ice Cream
This unique ice cream combines the creamy texture of kojic acid-fermented milk with the classic flavors of cookies and cream. The result is a rich, velvety dessert that’s perfect for hot summer days.
Ingredients:
– 1 cup kojic acid-fermented milk
– 1/2 cup granulated sugar
– 1/4 cup crushed Oreo cookies
– 1 tsp vanilla extract
Instructions:
1. In a medium-sized bowl, whisk together the fermented milk and sugar until dissolved.
2. Add the crushed Oreos and mix until well combined.
3. Stir in the vanilla extract.
4. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Once frozen, scoop into cones or bowls and serve immediately.
Cooking Time:
– Churning time: 20-30 minutes (depending on ice cream maker model)
– Freezing time: at least 2 hours
Raspberry Swirl Koji Ice Cream
Get ready to experience a sweet and tangy treat with this unique Raspberry Swirl Koji Ice Cream recipe! By combining the fermentation power of koji with the natural sweetness of raspberries, you’ll create a one-of-a-kind ice cream that’s both creamy and fascinating.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1/2 cup koji powder (Aspergillus oryzae)
– 1/2 cup fresh raspberries, pureed
– 1 tsp vanilla extract
Instructions:
1. In a medium saucepan, combine heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves.
2. Remove from heat and let cool to room temperature. Stir in koji powder and let sit at room temperature for 24 hours, allowing the mixture to ferment.
3. Strain the mixture through a fine-mesh sieve into an ice cream maker. Add pureed raspberries and vanilla extract.
4. Churn according to manufacturer’s instructions.
5. Transfer the churned ice cream to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: 24 hours (fermentation time) + churning time
Dark Chocolate Mint Koji Ice Cream
A unique fusion of dark chocolate, refreshing mint, and Japanese koji fermentation, this ice cream is a treat for adventurous palates.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 1 tsp vanilla extract
– 1/4 cup dark chocolate chips (at least 70% cocoa)
– 1/4 cup peppermint extract
– 1/2 cup koji-fermented milk (see note)
Instructions:
1. In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves.
2. Remove from heat and stir in unsweetened cocoa powder, vanilla extract, and dark chocolate chips. Let it cool to room temperature.
3. Stir in peppermint extract and koji-fermented milk.
4. Cover and refrigerate for at least 2 hours or overnight.
5. Churn the mixture in an ice cream maker according to manufacturer’s instructions.
6. Once churned, transfer to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: 10 minutes (plus chilling and freezing time)
Note: To make koji-fermented milk, combine 1 cup whole milk with 1/4 cup koji starter culture (available online) in a clean glass jar. Let it ferment at room temperature for 12-24 hours before straining and using.
Toasted Marshmallow Koji Ice Cream
This creamy ice cream combines the sweetness of toasted marshmallows with the umami flavor of koji, a type of fermented rice. The result is a unique and delicious dessert that’s sure to impress.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/4 cup granulated sugar
– 1/4 cup toasted marshmallow fluff
– 1 tablespoon koji powder (available at Asian markets or online)
– 1 teaspoon vanilla extract
Instructions:
1. In a medium saucepan, combine cream, milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture reaches 170°F.
2. Remove from heat and stir in toasted marshmallow fluff, koji powder, and vanilla extract. Let it cool to room temperature.
3. Cover and refrigerate for at least 4 hours or overnight.
4. Churn the mixture in an ice cream maker according to manufacturer’s instructions.
5. Once churned, transfer to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: 10-15 minutes (heating the mixture)
Total Time: 4-6 hours (including chilling and freezing time)
Summary
Get ready to indulge in a world of creamy and delicious ice cream flavors with these 18 Koji ice cream maker recipes! From classic vanilla bean and matcha green tea to unique combinations like strawberry cheesecake, black sesame, and pistachio rose, there’s something for everyone. Each recipe uses the natural enzymes of koji to create a rich and creamy texture without any need for dairy or added thickeners. Try your hand at making Salted Caramel Koji Ice Cream, Chocolate Hazelnut Koji Ice Cream, or one of the many other flavors on this list. Your taste buds will thank you!
