18 Creative Koji Ice Cream Maker Recipes for Sweet Enthusiasts

Ready to take your ice cream game to the next level? Koji—the magical fermenting agent behind miso and sake—is the secret weapon your sweet tooth has been missing. From rich caramel-koji swirls to tangy fruit-infused scoops, these 18 creative recipes will transform your ice cream maker into a flavor lab. Whether you’re a koji newbie or a fermentation fanatic, get ready to churn something extraordinary!

Vanilla Bean Koji Ice Cream

This rich, custardy ice cream gets a subtle umami boost from koji rice, making it irresistibly complex yet comforting—like vanilla with a secret.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup dried koji rice (ground into a fine powder)
• 1 vanilla bean, split and seeds scraped
• 5 large egg yolks
• 1/4 tsp kosher salt

Instructions

1. In a saucepan over medium heat, combine heavy cream, whole milk, sugar, ground koji rice, vanilla bean seeds, and pod. Heat until steaming (about 175°F), stirring to dissolve sugar. Remove from heat, cover, and steep for 30 minutes.
2. Strain mixture through a fine-mesh sieve into a clean bowl, pressing on solids. Discard vanilla pod. Return liquid to the saucepan and reheat to 175°F.
3. Whisk egg yolks in a separate bowl. Slowly drizzle 1/2 cup of the hot cream mixture into yolks, whisking constantly. Pour tempered yolks back into the saucepan and cook over low heat, stirring constantly, until thickened (180°F, about 5 minutes).
4. Strain custard into a bowl, stir in kosher salt, and chill overnight. Churn in an ice cream maker according to manufacturer’s instructions (about 20 minutes). Transfer to a freezer-safe container and freeze for 4 hours before serving.

The koji adds a whisper of savory depth that makes this vanilla ice cream hauntingly good—you’ll keep coming back for another scoop to figure it out.

Tip: For extra koji flavor, sprinkle a pinch of ground koji rice over the finished ice cream as garnish.

Matcha Green Tea Koji Ice Cream

This creamy, subtly sweet ice cream gets an umami-rich twist from koji, making it a sophisticated yet easy dessert for matcha lovers.

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 depth)
• 1/4 tsp fine sea salt
• 5 large egg yolks

Instructions:

1. In a saucepan over medium heat, whisk together heavy cream, whole milk, 1/2 cup sugar, matcha powder, koji, and salt until steaming (about 5 minutes). Do not boil.
2. In a bowl, whisk egg yolks and remaining 1/4 cup sugar until pale. Slowly pour 1/2 cup hot cream mixture into yolks, whisking constantly, then return everything to the saucepan.
3. Cook on low heat, stirring constantly with a spatula, until thickened (about 5–7 minutes; coats the back of a spoon). Strain through a fine-mesh sieve into a bowl.
4. Chill mixture for 4 hours or overnight. Churn in an ice cream maker according to manufacturer’s instructions (about 20 minutes). Transfer to a freezer-safe container and freeze for 4 hours before serving.

The koji adds a whisper of savory complexity to the matcha’s grassy sweetness, creating an ice cream that’s as intriguing as it is indulgent.

Tip: For extra silkiness, press plastic wrap directly onto the surface of the custard before chilling.

Salted Caramel Koji Ice Cream

This dreamy ice cream blends the deep umami of koji with buttery caramel and a touch of flaky salt—trust us, it’s a game-changer.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup light corn syrup
• 2 tbsp koji rice (ground into a fine powder)
• 1 tsp vanilla extract
• 1/2 tsp flaky sea salt (plus extra for sprinkling)
• 4 large egg yolks

Instructions

1. In a saucepan over medium heat, combine 1/2 cup of the sugar and the corn syrup. Cook, swirling occasionally (do not stir), until deep amber, about 8 minutes. Carefully whisk in the heavy cream, milk, and koji powder until smooth. Remove from heat and stir in the vanilla and 1/2 tsp flaky salt.
2. In a bowl, whisk the egg yolks and remaining 1/4 cup sugar until pale. Slowly pour 1 cup of the warm caramel mixture into the yolks, whisking constantly, then return everything to the saucepan. Cook over low heat, stirring, until thickened enough to coat the back of a spoon (about 5 minutes).
3. Strain through a fine-mesh sieve into a bowl, then chill for at least 4 hours or overnight. Churn in an ice cream maker according to manufacturer’s instructions. Layer into a container, sprinkling with extra flaky salt between layers.

The koji adds a subtle savory depth that makes this caramel ice cream irresistibly complex—no one will guess the secret ingredient!

Tip: For extra texture, fold in crushed pretzels or toffee bits before freezing.

Dark Chocolate Koji Ice Cream

This rich, umami-packed ice cream blends deep cocoa flavor with koji’s subtle fermented sweetness—a next-level dessert for adventurous home cooks.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup sweet rice koji (dry or fresh)
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp fine sea salt
• 4 oz high-quality dark chocolate (70%), finely chopped
• 1 tsp vanilla extract

Instructions

1. In a saucepan over medium heat, whisk together heavy cream, whole milk, sugar, and sweet rice koji until steaming (about 5 minutes). Remove from heat, cover, and let steep for 30 minutes.
2. Strain mixture through a fine-mesh sieve into a clean saucepan, pressing on solids. Discard koji. Whisk in cocoa powder and salt until smooth.
3. Heat mixture over medium-low until barely simmering. Remove from heat, add dark chocolate and vanilla, stirring until melted and silky (about 2 minutes).
4. Chill mixture in the fridge for 4 hours or overnight. Churn in an ice cream maker according to manufacturer’s instructions (about 20 minutes).
5. Transfer to a freezer-safe container and freeze for at least 4 hours before serving.

The koji adds a mysterious depth to the chocolate—like a grown-up twist on classic fudgy ice cream. Tip: For extra texture, fold in crushed cocoa nibs before freezing.

Strawberry Cheesecake Koji Ice Cream

This dreamy ice cream blends the tangy sweetness of strawberries with creamy cheesecake and a hint of koji’s umami magic—no churn required!

Ingredients:

• 1 lb fresh strawberries, hulled and chopped
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 8 oz cream cheese, softened
• 1/2 cup sweetened condensed milk
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 2 tbsp koji rice (or koji powder)
• 1/2 cup graham cracker crumbs

Instructions:

1. Macerate strawberries: Toss strawberries with 1/4 cup sugar and 1 tbsp lemon juice. Let sit 30 minutes until juicy, then mash lightly with a fork.
2. Blend base: Beat cream cheese until smooth. Add condensed milk, heavy cream, and 1 tsp vanilla, mixing until fluffy. Fold in 2 tbsp koji rice.
3. Layer & freeze: In a loaf pan, alternate layers of cream mixture, mashed strawberries, and 1/2 cup graham cracker crumbs. Swirl gently with a knife. Freeze 6 hours or overnight.

The koji adds a subtle fermented depth that makes this taste like cheesecake’s sophisticated cousin—perfect for impressing guests without breaking a sweat!

Tip: For extra texture, sprinkle extra graham crumbs on top just before serving.

Pistachio Koji Ice Cream

This nutty, subtly sweet ice cream gets a fun umami twist from koji—a fermented rice magic-maker that adds depth without overpowering the pistachios.

Ingredients

• 1 cup shelled unsalted pistachios
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup sweet white miso (koji-based)
• 1/4 tsp fine sea salt
• 5 large egg yolks
• 1 tsp vanilla extract

Instructions

1. Toast pistachios in a dry skillet over medium heat for 3–4 minutes until fragrant. Cool, then finely grind in a food processor.
2. In a saucepan, combine heavy cream, milk, sugar, sweet white miso, and salt. Warm over medium heat until steaming (do not boil), stirring to dissolve miso.
3. Whisk egg yolks in a bowl. Slowly drizzle in 1 cup of the warm cream mixture while whisking constantly. Pour the tempered yolks back into the saucepan.
4. Cook over low heat, stirring constantly with a spatula, until the mixture coats the back of a spoon (about 5–7 minutes). Strain through a fine-mesh sieve into a bowl.
5. Stir in ground pistachios and vanilla extract. Chill for 4 hours or overnight.
6. Churn in an ice cream maker according to manufacturer’s instructions (about 20–25 minutes). Transfer to a freezer container and freeze for 4 hours before serving.

The koji-miso gives this ice cream a creamy, almost butterscotch-like richness that plays beautifully with the pistachios’ earthiness.

Tip: For extra texture, fold in 1/3 cup chopped pistachios after churning.

Lemon Meringue Koji Ice Cream

Lemon Meringue Koji Ice Cream

This dreamy ice cream blends the bright tang of lemon curd with toasty-sweet koji and fluffy meringue swirls—like a frozen version of your favorite pie!

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup sweet rice koji (toasted and cooled)
• 4 large egg yolks
• 1/4 tsp kosher salt
• 1/2 cup lemon curd (store-bought or homemade)
• 1 cup mini meringue cookies (crushed)

Instructions

1. In a saucepan over medium heat, warm the heavy cream, whole milk, 1/2 cup of the sugar, and toasted koji until steaming (about 5 minutes). Remove from heat, cover, and steep for 30 minutes.
2. Strain the mixture through a fine-mesh sieve into a clean bowl, pressing on the koji to extract all the liquid. Discard solids.
3. Whisk the egg yolks, remaining 1/4 cup sugar, and salt in a separate bowl until pale. Slowly pour in the warm cream mixture while whisking constantly.
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 8–10 minutes). Do not boil.
5. Strain the custard into a bowl, then chill for at least 4 hours or overnight. Churn in an ice cream maker according to manufacturer’s instructions.
6. Layer the churned ice cream with dollops of lemon curd and crushed meringues in a loaf pan. Swirl gently with a knife, then freeze for 4 hours or until firm.

The koji adds a subtle umami depth that makes this citrusy treat irresistibly complex—no pie crust required!

Tip: For extra texture, reserve some meringue crumbs to sprinkle on top before serving.

Roasted Banana Koji Ice Cream

This rich, umami-packed ice cream blends caramelized bananas with koji’s fermented magic for a dessert that’s unexpectedly addictive.

Ingredients

• 3 ripe bananas, peeled and sliced into 1-inch chunks
• 2 tbsp unsalted butter, melted
• 1/4 cup light brown sugar, packed
• 1 tsp vanilla extract
• 1/4 tsp kosher salt
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 3 tbsp sweet rice koji (or barley koji)
• 1/2 cup granulated sugar
• 4 large egg yolks

Instructions

1. Roast the bananas: Preheat oven to 400°F. Toss banana chunks with melted butter, brown sugar, vanilla, and salt on a parchment-lined baking sheet. Roast for 20 minutes until deeply caramelized, stirring once halfway. Let cool slightly.
2. Infuse the cream: In a saucepan, combine heavy cream, milk, and koji. Heat over medium-low until steaming (about 5 minutes), then remove from heat, cover, and let steep for 30 minutes. Strain through a fine-mesh sieve, pressing on solids.
3. Make the base: Whisk egg yolks and granulated sugar in a bowl until pale. Slowly pour in warm koji cream, whisking constantly. Return mixture to the saucepan and cook over low heat, stirring constantly, until thickened enough to coat the back of a spoon (about 8 minutes).
4. Blend & chill: Purée roasted bananas with the custard base in a blender until smooth. Chill overnight.
5. Churn: Churn in an ice cream maker according to manufacturer’s instructions (about 20–25 minutes). Transfer to a freezer-safe container and freeze for 4 hours before serving.

The koji adds a subtle savory depth that makes this ice cream taste like banana bread’s sophisticated cousin—creamy, complex, and impossible to stop scooping.

Tip: For extra texture, fold in crushed graham crackers or toasted pecans after churning.

Blueberry Lavender Koji Ice Cream

This dreamy ice cream blends sweet blueberries with floral lavender and an umami twist from koji rice—unexpected but utterly addictive.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tbsp dried culinary lavender
• 1 cup fresh or frozen blueberries
• 2 tbsp koji rice (crumbled)
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt
• 4 large egg yolks

Instructions:

1. In a saucepan, combine heavy cream, milk, sugar, lavender, and salt. Heat over medium until steaming (about 5 minutes), stirring occasionally. Remove from heat, cover, and steep for 30 minutes.
2. Strain the mixture into a clean saucepan, pressing the lavender to extract flavor. Discard solids. Reheat over medium until just simmering.
3. Whisk egg yolks in a bowl. Slowly pour 1/2 cup of the hot cream mixture into the yolks, whisking constantly. Pour the tempered yolks back into the saucepan and cook, stirring, until thickened (about 3–4 minutes). Do not boil.
4. Remove from heat. Stir in vanilla, koji rice, and blueberries, lightly crushing the berries with a spoon. Cool completely, then chill for 4 hours or overnight.
5. Churn in an ice cream maker according to manufacturer’s instructions (about 20–25 minutes). Transfer to a freezer-safe container and freeze for 4 hours before serving.

The koji rice adds a subtle savory depth that makes this ice cream impossible to stop scooping—think fruity, floral, and just a little mysterious.

Tip: For extra texture, fold in a handful of crumbled koji rice after churning.

Coconut Mango Koji Ice Cream

This tropical-inspired ice cream blends creamy coconut with sweet mango and a hint of koji for a uniquely rich, fermented depth—no churn required!

Ingredients:

• 1 (13.5 oz) can full-fat coconut milk
• 1 cup ripe mango purée (about 2 medium mangoes)
• 1/2 cup granulated sugar
• 1 tbsp koji rice (or 1 tsp koji powder)
• 1 tsp vanilla extract
• 1/4 tsp kosher salt

Instructions:

1. In a blender, combine coconut milk, mango purée, 1/2 cup sugar, 1 tbsp koji rice, 1 tsp vanilla extract, and 1/4 tsp salt. Blend until completely smooth, about 1 minute.
2. Pour the mixture into a loaf pan or shallow freezer-safe container. Cover with parchment paper pressed directly onto the surface to prevent ice crystals.
3. Freeze for at least 6 hours, or until firm. For creamier texture, stir with a fork every 30 minutes during the first 2 hours of freezing.

The koji adds a subtle umami note that makes this taste like a grown-up tropical vacation—sweet, complex, and impossibly smooth.

Tip: For extra mango punch, swirl in diced fresh mango before the final freeze!

Espresso Koji Ice Cream

This rich, umami-packed ice cream blends deep coffee flavor with the subtle sweetness of koji for a dessert that’s anything but ordinary.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup sweet rice koji (dried or fresh)
• 2 tbsp finely ground espresso beans
• 1/2 tsp kosher salt
• 6 large egg yolks

Instructions:

1. In a saucepan, combine heavy cream, whole milk, 1/4 cup sugar, sweet rice koji, and espresso grounds. Heat over medium until steaming (about 175°F), stirring occasionally. Remove from heat, cover, and steep for 1 hour.
2. Strain mixture through a fine-mesh sieve into a clean saucepan, pressing on solids. Discard koji and espresso grounds. Reheat over medium until just simmering.
3. Whisk egg yolks and remaining 1/2 cup sugar in a bowl until pale. Slowly pour in hot cream mixture, whisking constantly. Return to saucepan and cook on low, stirring constantly, until thickened (about 170°F, 5–7 minutes).
4. Stir in kosher salt, then strain into a bowl. Chill overnight, then churn in an ice cream maker according to manufacturer’s instructions.

The koji adds a delicate fermented sweetness that balances the bold espresso—no churner? Freeze in a shallow dish, stirring every 30 minutes for 3 hours.

Tip: For extra texture, fold in crushed chocolate-covered espresso beans after churning.

Black Sesame Koji Ice Cream

This nutty, umami-packed ice cream gets its depth from koji rice and toasted black sesame—a dreamy combo that’s rich but not overly sweet.

Ingredients

• 1 cup heavy cream
• 1 cup whole milk
• 3 tbsp black sesame paste
• 1/4 cup koji rice (rinsed and drained)
• 1/2 cup granulated sugar
• 1/4 tsp fine sea salt
• 3 large egg yolks
• 1 tsp vanilla extract

Instructions

1. In a saucepan over medium heat, warm the heavy cream, whole milk, black sesame paste, and koji rice until steaming (about 5 minutes), stirring often. Remove from heat, cover, and let steep for 30 minutes.
2. Strain the mixture through a fine-mesh sieve into a clean saucepan, pressing on the koji rice to extract all the liquid. Discard the solids.
3. Whisk the egg yolks, sugar, and salt in a bowl until pale. Slowly pour 1/2 cup of the warm sesame mixture into the yolks, whisking constantly to temper. Pour the yolk mixture back into the saucepan.
4. Cook over low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of a spoon (about 8–10 minutes; do not boil). Remove from heat and stir in the vanilla extract.
5. Chill the custard for at least 4 hours (or overnight), then churn in an ice cream maker according to the manufacturer’s instructions. Transfer to a freezer-safe container and freeze for 4 hours before serving.

The koji rice adds a subtle fermented sweetness that balances the earthy sesame, making this ice cream taste like a sophisticated dessert-shop treat. Tip: For extra texture, sprinkle crushed black sesame brittle on top before serving.

Peanut Butter Swirl Koji Ice Cream

This dreamy ice cream blends sweet koji rice magic with rich peanut butter swirls—creamy, nutty, and just a little unexpected.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup sweet rice koji (dried or fresh)
• 1/4 tsp kosher salt
• 1/3 cup smooth peanut butter (no-stir variety)
• 1 tbsp honey

Instructions:

1. In a saucepan over medium heat, combine heavy cream, whole milk, sugar, and sweet rice koji. Whisk until sugar dissolves (about 3 minutes). Remove from heat, cover, and steep for 1 hour.
2. Strain mixture through a fine-mesh sieve into a bowl, pressing on the koji to extract all liquid. Discard solids. Stir in kosher salt.
3. Chill mixture for 4 hours (or overnight). Pour into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes).
4. While churning, warm peanut butter and honey in a microwave for 15 seconds, stirring until fluid. Drizzle half into the ice cream during the last 2 minutes of churning.
5. Transfer ice cream to a loaf pan. Swirl remaining peanut butter mixture on top with a knife. Freeze for 4 hours or until firm.

The koji adds a subtle umami depth that makes the peanut butter taste extra decadent—like a gourmet upgrade on childhood nostalgia.

Tip: For bigger peanut butter ribbons, let the ice cream soften slightly before swirling, then refreeze.

Pumpkin Spice Koji Ice Cream

This creamy, subtly sweet ice cream gets a cozy upgrade with pumpkin spice and the umami-rich magic of koji rice.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup koji rice (rinsed and dried)
• 1/2 cup pumpkin puree
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/4 tsp fine sea salt

Instructions:

1. In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Warm over medium heat, stirring until sugar dissolves (about 3 minutes). Remove from heat.
2. Add koji rice to the warm cream mixture, cover, and let steep at room temperature for 1 hour. Strain through a fine-mesh sieve, pressing gently on the rice to extract all liquid.
3. Whisk pumpkin puree, vanilla extract, pumpkin pie spice, and fine sea salt into the strained cream mixture until smooth. Chill in the refrigerator for at least 4 hours or overnight.
4. Pour the chilled base into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes) until thick and creamy.
5. Transfer to a freezer-safe container and freeze for 4 hours or until firm.

The koji adds a delicate fermented depth that balances the pumpkin spice beautifully—think of it as autumn’s answer to salted caramel.

Tip: For extra texture, fold in crushed gingersnap cookies before freezing.

Honey Almond Koji Ice Cream

This dreamy, subtly sweet ice cream gets its depth from koji (a fermented rice magic-maker) and a nutty crunch from toasted almonds.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1/3 cup honey
• 2 tbsp white miso paste
• 1 tbsp koji rice (dry or fresh)
• 1/2 tsp vanilla extract
• 1/4 tsp fine sea salt
• 1/2 cup chopped toasted almonds

Instructions:

1. In a saucepan over medium heat, whisk together heavy cream, whole milk, honey, white miso paste, koji rice, vanilla extract, and sea salt until steaming (about 5 minutes). Do not boil.
2. Strain mixture through a fine-mesh sieve into a bowl, pressing on solids. Discard koji rice remnants. Chill overnight.
3. Churn in an ice cream maker according to manufacturer’s instructions (about 20 minutes). Fold in toasted almonds during the last minute.
4. Transfer to a freezer-safe container and freeze for 4 hours until firm.

The koji adds an umami whisper that makes this taste like honeyed almond with a secret—so intriguing you’ll keep scooping.

Tip: For extra texture, drizzle with honey and sprinkle flaky salt before serving.

Raspberry Ripple Koji Ice Cream

This dreamy ice cream blends sweet-tart raspberry swirls with the subtle umami depth of koji for a scoop that’s anything but ordinary.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup koji rice (dry, not fresh)
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt
• 1 cup fresh or frozen raspberries
• 2 tbsp honey

Instructions

1. In a medium saucepan over low heat, combine heavy cream, whole milk, sugar, and koji rice. Whisk until sugar dissolves, then heat until just steaming (about 175°F), 5–7 minutes. Remove from heat, cover, and let steep 1 hour.
2. Strain mixture through a fine-mesh sieve into a bowl, pressing on the koji rice to extract all liquid. Discard solids. Stir in vanilla extract and salt. Chill overnight.
3. Meanwhile, mash raspberries and honey in a small bowl until saucy but still chunky. Cover and refrigerate.
4. Churn chilled cream mixture in an ice cream maker according to manufacturer’s instructions. As you transfer it to a freezer-safe container, alternate layers of ice cream with dollops of raspberry mixture, then gently swirl with a knife. Freeze 4 hours or until firm.

The koji adds a whisper of complexity to the creamy base, while the raspberry ripple keeps it bright and playful—perfect for impressing guests or treating yourself.

Tip: For extra texture, fold in 1/2 cup crushed freeze-dried raspberries before freezing.

Tiramisu Koji Ice Cream

This dreamy twist on tiramisu swaps espresso for koji’s subtle umami, folding mascarpone into a no-churn ice cream that’s luxuriously smooth.

Ingredients

• 1½ cups heavy cream, chilled
• 8 oz mascarpone cheese, room temperature
• ¾ cup sweetened condensed milk
• 2 tbsp koji rice syrup (or barley malt syrup)
• 1 tsp vanilla extract
• ¼ tsp fine sea salt
• 24 ladyfinger cookies, roughly crushed
• 2 tbsp cocoa powder, for dusting

Instructions

1. In a large bowl, whip 1½ cups heavy cream to stiff peaks. In another bowl, whisk 8 oz mascarpone, ¾ cup sweetened condensed milk, 2 tbsp koji syrup, 1 tsp vanilla, and ¼ tsp salt until smooth.
2. Gently fold the mascarpone mixture into the whipped cream until just combined. Layer half the ice cream base in a 9×5″ loaf pan, sprinkle with half the crushed ladyfingers, then repeat.
3. Freeze for 6 hours or overnight until firm. Dust with 2 tbsp cocoa powder before serving.

The koji syrup adds a whisper of caramel-like depth, balancing the mascarpone’s richness—no machine required!

Tip: For extra coffee flair, dip ladyfingers in cold brew before layering.

Chai Spice Koji Ice Cream

This dreamy ice cream blends the warmth of chai spices with the subtle umami depth of koji, creating a dessert that’s as intriguing as it is indulgent.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup koji rice (dry, not fermented)
• 1 tbsp loose-leaf black tea (or 2 tea bags)
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/8 tsp freshly ground black pepper
• 1/4 tsp fine sea salt
• 5 large egg yolks

Instructions

1. In a saucepan, combine heavy cream, whole milk, sugar, koji rice, black tea, cinnamon, cardamom, ginger, cloves, black pepper, and salt. Heat over medium-low, stirring occasionally, until steaming (about 5 minutes). Remove from heat, cover, and steep for 20 minutes.
2. Strain mixture through a fine-mesh sieve into a clean bowl, pressing on solids to extract all liquid. Discard solids and return liquid to the saucepan.
3. Whisk egg yolks in a separate bowl. Slowly pour 1/2 cup of the warm cream mixture into the yolks, whisking constantly. Pour yolk mixture back into the saucepan.
4. Cook over low heat, stirring constantly with a spatula, until thickened enough to coat the back of a spoon (about 5–7 minutes; do not boil). Strain into a bowl and chill for 4 hours or overnight.
5. Churn in an ice cream maker according to manufacturer’s instructions. Transfer to a freezer-safe container and freeze for 4 hours before serving.

The koji rice adds a whisper of caramel-like richness that makes this ice cream taste like it’s been aged to perfection—no one will guess the secret ingredient!

Tip: For extra texture, fold in crushed chai-spiced shortbread cookies during the last minute of churning.

Conclusion

With 18 irresistible koji ice cream recipes, this roundup is your ticket to sweet, creamy bliss! Whether you’re a novice or a pro, there’s a flavor here to delight your taste buds. Don’t forget to whip up your favorite, share your thoughts in the comments, and pin this article for later. Happy churning, ice cream lovers!