18 Creamy Koji Ice Cream Maker Recipes for Summer

Summer’s here, and what better way to beat the heat than with a scoop (or two) of creamy, dreamy koji ice cream? Whether you’re a koji newbie or a fermentation fanatic, our roundup of 18 irresistible recipes will have your ice cream maker working overtime. From classic vanilla to adventurous avocado, these treats are sure to cool you down and spice up your summer. Let’s dive in!

Vanilla Bean Koji Ice Cream

Dive into the creamy, dreamy world of homemade ice cream with this Vanilla Bean Koji Ice Cream, where the subtle umami of koji elevates classic vanilla to something truly extraordinary.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean, split and seeds scraped
• 2 tbsp koji rice, finely ground
• 1/4 tsp salt
• 5 large egg yolks

Instructions

1. In a medium saucepan over medium heat, combine 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, the seeds from 1 vanilla bean, 2 tbsp finely ground koji rice, and 1/4 tsp salt. Heat until the mixture is warm and the sugar has dissolved, about 5 minutes, stirring occasionally.
2. In a separate bowl, whisk 5 large egg yolks. Slowly pour the warm cream mixture into the yolks, whisking constantly to temper the eggs.
3. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.
4. Strain the custard through a fine-mesh sieve into a clean bowl. Cover and refrigerate until completely chilled, at least 4 hours or overnight.
5. Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions, then transfer to an airtight container and freeze until firm, about 4 hours.

The koji rice adds a subtle depth and complexity to the vanilla, making this ice cream a conversation starter at any gathering.

Tip: For an extra smooth texture, let the ice cream sit at room temperature for 5-10 minutes before serving.

Chocolate Koji Ice Cream with Sea Salt

Imagine the umami depth of koji meeting the sweet, creamy embrace of chocolate ice cream, all balanced with a hint of sea salt. This Chocolate Koji Ice Cream with Sea Salt is a game-changer for your dessert repertoire.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup rice koji (dried)
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp sea salt
• 1 tsp vanilla extract

Instructions

1. In a medium saucepan over low heat, combine the heavy cream, whole milk, and granulated sugar. Stir until the sugar dissolves, about 5 minutes.
2. Add the rice koji to the saucepan and let it steep in the warm mixture for 20 minutes, stirring occasionally.
3. Strain the mixture through a fine-mesh sieve into a bowl, pressing on the koji to extract as much flavor as possible. Discard the koji.
4. Whisk in the unsweetened cocoa powder, sea salt, and vanilla extract until smooth.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 25 minutes.
6. Transfer the ice cream to a lidded container and freeze for at least 4 hours before serving.

The magic of this ice cream lies in the koji’s subtle fermentation notes, which elevate the chocolate to new heights while the sea salt adds a perfect finish.

Tip: For an extra texture contrast, sprinkle a little flaky sea salt on top just before serving.

Strawberry Koji Ice Cream with Balsamic Glaze

Dive into the creamy, tangy delight of Strawberry Koji Ice Cream with Balsamic Glaze, a dessert that marries the sweetness of strawberries with the unique umami of koji for an unforgettable treat.

Ingredients

• 2 cups fresh strawberries, hulled and sliced
• 1 cup heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tbsp koji rice, finely ground
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup balsamic vinegar
• 2 tbsp honey

Instructions

1. In a blender, puree the strawberries until smooth. Strain through a fine-mesh sieve to remove seeds.
2. In a medium saucepan over medium heat, combine the heavy cream, whole milk, and 1/2 cup of the granulated sugar. Heat until the sugar dissolves, about 5 minutes, stirring occasionally.
3. Remove from heat and whisk in the strawberry puree, ground koji rice, vanilla extract, and salt. Let cool to room temperature, then refrigerate for at least 4 hours.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20 minutes.
5. Meanwhile, in a small saucepan over medium heat, combine the balsamic vinegar, honey, and remaining 1/4 cup granulated sugar. Simmer until reduced by half, about 10 minutes, then let cool.
6. Serve the ice cream with a drizzle of the balsamic glaze. The koji adds a subtle depth that elevates the strawberry flavor, while the balsamic glaze introduces a sweet and tangy contrast.

Tip: For an extra layer of flavor, sprinkle a pinch of flaky sea salt over the glaze before serving.

Matcha Green Tea Koji Ice Cream

Dive into the creamy, umami-rich world of homemade Matcha Green Tea Koji Ice Cream, a delightful twist on the classic that’s surprisingly simple to whip up.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 2 tbsp matcha green tea powder
• 1 tbsp sweet rice koji (optional for umami depth)
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. In a medium saucepan over low heat, combine 2 cups heavy cream, 1 cup whole milk, and 3/4 cup granulated sugar. Stir until the sugar dissolves completely, about 5 minutes.
2. Remove from heat and whisk in 2 tbsp matcha green tea powder until no lumps remain. Add 1 tbsp sweet rice koji, 1 tsp vanilla extract, and 1/4 tsp salt, stirring to incorporate.
3. Pour the mixture through a fine-mesh sieve into a bowl to ensure smoothness. Cover and chill in the refrigerator for at least 4 hours, or overnight.
4. Churn in an ice cream maker according to the manufacturer’s instructions, usually about 20-25 minutes, until thick and creamy.
5. Transfer to a freezer-safe container and freeze for another 4 hours, or until firm.

The koji adds a subtle umami note that elevates the matcha’s earthiness, making this ice cream a sophisticated yet approachable treat.

Tip: For an extra smooth texture, let the ice cream sit at room temperature for 5-10 minutes before scooping.

Coconut Koji Ice Cream with Toasted Almonds

Imagine a creamy, dreamy ice cream with a hint of tropical coconut and the umami richness of koji, topped with crunchy toasted almonds for the perfect finish. This Coconut Koji Ice Cream with Toasted Almonds is a unique twist on dessert that’s sure to impress.

Ingredients

• 2 cups full-fat coconut milk
• 1/2 cup granulated sugar
• 1/4 cup rice koji
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup sliced almonds, toasted

Instructions

1. In a medium saucepan, combine 2 cups full-fat coconut milk, 1/2 cup granulated sugar, and 1/4 cup rice koji. Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture is warm to the touch, about 5 minutes.
2. Remove from heat and stir in 1/2 tsp vanilla extract and 1/4 tsp salt. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
3. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until thick and creamy.
4. Transfer the ice cream to a freezer-safe container, folding in 1/2 cup toasted sliced almonds as you go. Freeze for at least 2 hours before serving.

The magic of koji adds a subtle depth and complexity to the sweet coconut base, making this ice cream a conversation starter at any gathering.

Tip: For an extra nutty flavor, toast the almonds in a dry skillet over medium heat until golden and fragrant, about 3-5 minutes, stirring frequently.

Lavender Honey Koji Ice Cream

Imagine the floral notes of lavender and the sweet depth of honey coming together in a creamy, dreamy ice cream that’s surprisingly easy to make at home. This Lavender Honey Koji Ice Cream is a unique twist on the classic, with koji adding a subtle umami richness.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup honey
• 2 tbsp dried culinary lavender
• 1/4 cup koji rice
• 1/4 tsp salt
• 5 large egg yolks

Instructions

1. In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 1/2 cup honey, 2 tbsp dried culinary lavender, and 1/4 tsp salt. Heat over medium until just simmering, then remove from heat and let steep for 30 minutes.
2. Strain the lavender from the cream mixture and return the liquid to the saucepan. Add 1/4 cup koji rice and heat over medium until warm, about 5 minutes.
3. In a separate bowl, whisk 5 large egg yolks. Slowly pour the warm cream mixture into the yolks, whisking constantly to temper.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes.
5. Strain the mixture through a fine-mesh sieve into a clean bowl. Cover and chill in the refrigerator for at least 4 hours, or overnight.
6. Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions, then transfer to a freezer-safe container and freeze until firm, about 4 hours.

The koji rice in this recipe not only adds a hint of umami but also helps to create an incredibly smooth texture, making this ice cream irresistibly scoopable straight from the freezer.

Tip: For an extra floral punch, sprinkle a few lavender buds on top before serving.

Pistachio Koji Ice Cream

Dive into the creamy, nutty world of homemade Pistachio Koji Ice Cream, a delightful twist on the classic that’s sure to impress with its unique depth of flavor.

Ingredients

• 1 cup shelled pistachios, unsalted
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup koji rice, rinsed
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F. Spread the pistachios on a baking sheet and toast for 8-10 minutes, until fragrant. Let cool, then finely chop.
2. In a medium saucepan, combine heavy cream, whole milk, sugar, and koji rice. Heat over medium heat, stirring occasionally, until the mixture reaches 170°F (do not boil). Remove from heat and let steep for 30 minutes.
3. Strain the mixture through a fine-mesh sieve into a bowl, pressing on the koji rice to extract as much liquid as possible. Discard the rice.
4. Stir in the vanilla extract, salt, and chopped pistachios. Cover and refrigerate for at least 4 hours, or overnight.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
6. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving.

The koji rice adds an umami richness that elevates the pistachio’s natural sweetness, creating a complex flavor profile that’s unexpectedly addictive.

Tip: For an extra pistachio punch, sprinkle some additional chopped pistachios on top before serving.

Black Sesame Koji Ice Cream

Dive into the creamy, nutty world of Black Sesame Koji Ice Cream, a unique twist on traditional flavors that’s surprisingly simple to whip up at home.

Ingredients

• 1 cup heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 1/4 cup black sesame paste
• 2 tbsp koji rice (dried)
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. In a medium saucepan, combine 1 cup heavy cream, 1 cup whole milk, and 3/4 cup sugar. Warm over medium heat, stirring until the sugar dissolves, about 5 minutes.
2. Remove from heat and whisk in 1/4 cup black sesame paste, 2 tbsp koji rice, 1 tsp vanilla extract, and 1/4 tsp salt until smooth.
3. Cover and refrigerate the mixture for at least 4 hours, or overnight, to infuse the flavors.
4. Strain the mixture through a fine mesh sieve to remove the koji rice, pressing to extract as much liquid as possible.
5. Pour the strained mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes, until it reaches a soft-serve consistency.
6. Transfer to a freezer-safe container and freeze for at least 2 hours before serving.

The koji rice adds a subtle umami depth to the ice cream, making the black sesame flavor even more intriguing and complex.

Tip: For an extra nutty flavor, toast the black sesame paste lightly before adding it to the mixture.

Mango Koji Ice Cream with Chili Lime Zest

Dive into the exotic flavors of this Mango Koji Ice Cream with Chili Lime Zest, a creamy dessert that’s as adventurous as it is refreshing.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup koji rice, rinsed and drained
• 2 ripe mangoes, peeled and diced
• 1 tbsp lime zest
• 1/2 tsp chili powder
• 1/4 tsp salt

Instructions

1. In a medium saucepan over low heat, combine heavy cream, whole milk, and granulated sugar. Stir until the sugar dissolves, about 5 minutes.
2. Add koji rice to the saucepan and let the mixture steep for 20 minutes, stirring occasionally. Strain through a fine-mesh sieve into a bowl, pressing on the rice to extract all the liquid.
3. Puree the diced mangoes in a blender until smooth. Stir the mango puree into the cream mixture along with lime zest, chili powder, and salt.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 25 minutes, until thick and creamy.
5. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours before serving.

The koji rice adds a subtle umami depth to the sweet mango, while the chili lime zest brings a vibrant kick that elevates this ice cream beyond the ordinary.

Tip: For an extra zing, sprinkle a little more lime zest and chili powder on top before serving.

Peanut Butter Koji Ice Cream with Chocolate Swirls

Imagine blending the nutty depth of peanut butter with the sweet, umami richness of koji, then swirling it through creamy ice cream with ribbons of dark chocolate. This Peanut Butter Koji Ice Cream with Chocolate Swirls is a dreamy dessert that’s surprisingly simple to whip up at home.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup peanut butter koji (homemade or store-bought)
• 1/2 cup smooth peanut butter
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup dark chocolate chips
• 1 tbsp coconut oil

Instructions

1. In a medium saucepan over low heat, combine 2 cups heavy cream, 1 cup whole milk, and 3/4 cup granulated sugar. Stir until the sugar dissolves, about 5 minutes.
2. Remove from heat and whisk in 1/4 cup peanut butter koji, 1/2 cup smooth peanut butter, 1 tsp vanilla extract, and 1/4 tsp salt until smooth.
3. Pour the mixture into a bowl, cover, and chill in the refrigerator for at least 4 hours, or overnight.
4. Once chilled, churn in an ice cream maker according to the manufacturer’s instructions, about 20-25 minutes.
5. While the ice cream churns, melt 1/2 cup dark chocolate chips with 1 tbsp coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
6. Transfer the churned ice cream to a loaf pan, drizzle with the melted chocolate, and use a knife to swirl it through. Freeze for at least 2 hours before serving.

The koji adds a subtle complexity to the peanut butter, making this ice cream irresistibly rich with a hint of fermentation that’s utterly unique.

Tip: For an extra crunch, sprinkle chopped roasted peanuts over the chocolate swirls before freezing.

Blueberry Cheesecake Koji Ice Cream

Dive into the creamy, tangy world of homemade ice cream with this Blueberry Cheesecake Koji Ice Cream, a delightful twist on classic flavors that’s sure to impress.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup koji rice, rinsed and drained
• 4 oz cream cheese, softened
• 1 cup fresh blueberries
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. In a medium saucepan over medium heat, combine the heavy cream, whole milk, and 1/2 cup of the granulated sugar. Heat until the mixture is warm but not boiling, stirring occasionally.
2. Add the koji rice to the warm cream mixture, cover, and let steep for 1 hour at room temperature. Strain the mixture through a fine-mesh sieve into a clean bowl, pressing on the solids to extract as much liquid as possible. Discard the solids.
3. In a separate bowl, beat the cream cheese with the remaining 1/4 cup sugar until smooth. Gradually whisk in the strained cream mixture, then stir in the vanilla extract and salt.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes.
5. While the ice cream churns, combine the blueberries and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the blueberries burst and the mixture thickens slightly, about 5 minutes. Let cool.
6. Once the ice cream has churned, layer it with the blueberry compote in a freezer-safe container. Swirl gently with a knife to create a marbled effect. Freeze for at least 4 hours, or until firm.

The koji rice adds a subtle umami depth to this ice cream, perfectly balancing the sweetness of the blueberries and the richness of the cheesecake.

Tip: For an extra cheesecake vibe, sprinkle some graham cracker crumbs between the layers of ice cream and blueberry compote before freezing.

Caramel Koji Ice Cream with Pretzel Crunch

Dive into the delightful contrast of sweet and salty with this Caramel Koji Ice Cream, topped with a crunchy pretzel twist that’ll have you scooping for more.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup koji rice syrup
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 cup crushed pretzels
• 2 tbsp unsalted butter, melted
• 1 tbsp brown sugar

Instructions

1. In a medium saucepan over medium heat, combine heavy cream, whole milk, and granulated sugar. Heat until the sugar dissolves, about 5 minutes, stirring occasionally.
2. Remove from heat and whisk in koji rice syrup, vanilla extract, and salt until fully incorporated. Let the mixture cool to room temperature, then chill in the refrigerator for at least 4 hours.
3. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
4. While the ice cream churns, mix crushed pretzels, melted butter, and brown sugar in a bowl until the pretzels are evenly coated.
5. Spread the pretzel mixture on a baking sheet and bake at 350°F for 10 minutes, stirring halfway, until golden and crispy. Let cool.
6. Layer the churned ice cream with the pretzel crunch in a loaf pan, ending with a sprinkle of pretzel on top. Freeze for at least 2 hours before serving.

The koji rice syrup adds a unique umami depth to the caramel sweetness, making this ice cream a sophisticated twist on a classic favorite.

Tip: For an extra caramel kick, drizzle a little more koji syrup over the top before serving.

Espresso Koji Ice Cream with Dark Chocolate Chunks

Dive into the rich, umami-packed world of Espresso Koji Ice Cream with Dark Chocolate Chunks, a dessert that marries the depth of coffee with the sweetness of chocolate in the creamiest way possible.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup espresso powder
• 2 tbsp koji rice (ground into a fine powder)
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chunks
• 1/4 tsp salt

Instructions

1. In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, and 3/4 cup granulated sugar. Warm over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.
2. Remove from heat and whisk in 1/4 cup espresso powder, 2 tbsp koji rice powder, 1 tsp vanilla extract, and 1/4 tsp salt until fully dissolved.
3. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight, to infuse the flavors.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes.
5. During the last 5 minutes of churning, add 1/2 cup dark chocolate chunks to incorporate evenly.
6. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving.

The koji rice adds a subtle umami depth that elevates the espresso and chocolate, making this ice cream a sophisticated twist on classic flavors.

Tip: For an extra smooth texture, press a piece of plastic wrap directly onto the surface of the ice cream before freezing to prevent ice crystals from forming.

Pumpkin Spice Koji Ice Cream

Dive into the cozy flavors of fall with this Pumpkin Spice Koji Ice Cream, a unique twist on the classic that brings a subtle umami depth to the sweetness.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup koji rice, rinsed
• 1 cup pumpkin puree
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt

Instructions

1. In a medium saucepan over medium heat, combine the heavy cream, whole milk, and granulated sugar. Heat until the sugar dissolves, about 5 minutes, stirring occasionally.
2. Add the koji rice to the saucepan and let it steep in the cream mixture for 30 minutes off the heat, covered.
3. Strain the mixture through a fine-mesh sieve into a bowl, pressing on the koji rice to extract as much flavor as possible. Discard the rice.
4. Whisk in the pumpkin puree, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt until smooth.
5. Chill the mixture in the refrigerator for at least 4 hours, or overnight, until completely cold.
6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
7. Transfer the ice cream to a lidded container and freeze for at least 2 hours before serving.

The koji rice adds an unexpected umami note that elevates the traditional pumpkin spice flavor, making this ice cream a sophisticated yet comforting treat.

Tip: For an extra smooth texture, blend the mixture after adding the pumpkin puree and spices before chilling.

Banana Foster Koji Ice Cream

Imagine combining the rich, caramelized flavors of Bananas Foster with the creamy, umami depth of koji ice cream. This Banana Foster Koji Ice Cream is a decadent twist on the classic dessert, perfect for impressing guests or treating yourself.

Ingredients

• 2 ripe bananas, sliced
• 1/4 cup unsalted butter
• 1/2 cup brown sugar
• 1/4 cup dark rum
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tbsp koji rice (optional for umami flavor)
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. In a skillet over medium heat, melt the butter. Add the sliced bananas, brown sugar, rum, cinnamon, and nutmeg. Cook for 3-4 minutes, stirring occasionally, until the bananas are soft and the sauce is bubbly. Remove from heat and let cool slightly.
2. In a blender, combine the banana mixture, heavy cream, milk, granulated sugar, koji rice, vanilla extract, and salt. Blend until smooth.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until thick and creamy.
4. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.

The koji rice adds a subtle umami note that elevates the traditional Bananas Foster flavors, making this ice cream a sophisticated yet comforting dessert.

Tip: For an extra indulgent treat, serve with a drizzle of caramel sauce and a sprinkle of toasted pecans.

Raspberry Ripple Koji Ice Cream

Dive into the creamy, dreamy world of homemade ice cream with this Raspberry Ripple Koji Ice Cream, where sweet raspberries meet the umami depth of koji for a dessert that’s anything but ordinary.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tbsp koji rice, finely ground
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup fresh raspberries
• 2 tbsp sugar
• 1 tbsp water

Instructions

1. In a medium saucepan over low heat, combine the heavy cream, whole milk, and 3/4 cup granulated sugar. Stir until the sugar dissolves, about 5 minutes.
2. Remove from heat and whisk in the finely ground koji rice, vanilla extract, and salt. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight.
3. While the ice cream base chills, make the raspberry ripple. In a small saucepan over medium heat, combine the fresh raspberries, 2 tbsp sugar, and 1 tbsp water. Cook, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5 minutes. Strain through a fine-mesh sieve to remove seeds, then cool.
4. Churn the ice cream base in an ice cream maker according to the manufacturer’s instructions. As you transfer the ice cream to a storage container, layer it with the cooled raspberry ripple. Freeze until firm, about 4 hours.

The magic of koji rice adds a subtle umami richness that elevates the sweet-tart raspberry swirl, making each spoonful a complex delight.

Tip: For an extra smooth texture, let the ice cream sit at room temperature for 5-10 minutes before scooping.

Tiramisu Koji Ice Cream

Imagine combining the creamy delight of tiramisu with the unique umami touch of koji in this innovative ice cream that’s sure to impress.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup koji rice, finely ground
• 4 large egg yolks
• 1 tsp vanilla extract
• 1/2 cup strong brewed coffee, cooled
• 1/4 cup mascarpone cheese
• 2 tbsp cocoa powder, for dusting

Instructions

1. In a medium saucepan over medium heat, combine 2 cups heavy cream, 1 cup whole milk, and 3/4 cup granulated sugar. Heat until the sugar dissolves, about 5 minutes, stirring occasionally.
2. Whisk in 1/4 cup finely ground koji rice and cook for another 2 minutes to infuse the flavor. Remove from heat.
3. In a separate bowl, whisk 4 large egg yolks until smooth. Gradually add the hot cream mixture to the yolks, whisking constantly to temper.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes.
5. Remove from heat and stir in 1 tsp vanilla extract. Let cool to room temperature, then refrigerate for at least 4 hours, or overnight.
6. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, drizzle in 1/2 cup cooled strong brewed coffee and 1/4 cup mascarpone cheese.
7. Transfer to a freezer-safe container and freeze until firm, about 4 hours. Serve dusted with 2 tbsp cocoa powder.

This Tiramisu Koji Ice Cream stands out with its creamy texture and the subtle, savory depth koji adds to the classic coffee and mascarpone flavors.

Tip: For an extra tiramisu touch, layer the ice cream with ladyfinger cookies before freezing.

Lemon Curd Koji Ice Cream with Shortbread Pieces

Imagine the creamy tang of lemon curd meeting the sweet, malty depth of koji in this unique ice cream, studded with buttery shortbread pieces for a delightful crunch.

Ingredients

• 1 cup heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 1/4 cup lemon curd
• 2 tbsp koji (rice malt)
• 1 tsp vanilla extract
• 1/2 cup shortbread pieces

Instructions

1. In a medium saucepan, combine 1 cup heavy cream, 1 cup whole milk, and 3/4 cup sugar. Heat over medium heat until the sugar dissolves, about 5 minutes, stirring occasionally.
2. Remove from heat and whisk in 1/4 cup lemon curd, 2 tbsp koji, and 1 tsp vanilla extract until fully incorporated.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
4. Once churned, fold in 1/2 cup shortbread pieces gently to distribute evenly.
5. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.

The koji adds a subtle umami richness that elevates the bright lemon curd, while the shortbread pieces offer a satisfying contrast in texture.

Tip: For an extra lemony kick, drizzle a little more lemon curd over the top before serving.

Conclusion

There you have it—18 creamy koji ice cream maker recipes to sweeten your summer! Whether you’re a koji newbie or a seasoned pro, there’s something here for everyone. We’d love to hear which recipes you try and love. Don’t forget to leave a comment with your favorites and share this roundup on Pinterest to spread the joy of homemade ice cream. Happy churning!