Soy Sauce Ice Cream

Soy Sauce Ice Cream
🍦 🍨 🍦

Recently, my brother and sister-in-law returned from a trip to Vietnam and Thailand. While wandering through the bustle of Bangkok’s Chinatown, surrounded by street vendors, they came across something unexpected: Soy Sauce Ice Cream. They wrote then that it was surprisingly delicious.

Naturally, I had to try it myself—and it turned out to be a hit here in Las Vegas, too. The version in Bangkok’s Chinatown was soft-serve, served simply in paper cups without garnish. My take is a bit more dressed up—suited for a dinner party, finished with whipped cream, chopped peanuts, and black sesame seeds.

Each garnish plays a role: the whipped cream softens the salty edge and adds a light, creamy layer; the peanuts bring crunch and a warm, nutty note; and the striking black sesame seeds add a subtle earthiness that deepens the flavor. Together, these elements create a balanced mix of salty, creamy, crunchy, savory, and sweet that makes the dessert truly shine.

You can absolutely make the vanilla ice cream from scratch, but this version is quick and easy, using a good-quality store-bought base.

Soy Sauce Ice Cream Recipe

Ingredients

2 pints vanilla ice cream
3 T. soy sauce (or to taste)
Whipped cream
Roasted peanuts, chopped
Black sesame seeds

Method

Let the ice cream sit at room temperature just until softened enough to stir. Transfer it to a large container or bowl with enough room to mix easily.

Using a rubber spatula, stir in 2 T. soy sauce. Taste, then add more as needed—I prefer 3 T. for a more noticeable flavor.

Once fully combined, smooth the ice cream into an even layer. You can either cover the entire container and return it to the freezer until firm again, or scoop the mixture into individual serving bowls, cover, and freeze those. For best texture, make it a day ahead.

To Serve

Scoop ice cream into bowls if frozen in a larger container. Top with whipped cream, then finish with chopped peanuts and black sesame seeds.

Notes

Use a good-quality vanilla ice cream—I used Blue Bell Creameries Natural Vanilla Bean.

A full-flavored soy sauce makes a big difference here—I used Takesan Kishibori Soy Sauce.

For the whipped cream, beat heavy cream with powdered sugar and a splash of vanilla extract.

If you want to keep the travel thread going, try these Hoi An–style Fried Wontons with shrimp and pineapple—another standout inspired by their trip.