Dairy-Free Ube Ice Cream
Indulge in the velvety, tropical delight of Dairy-Free Ube Ice Cream, a luscious treat that’s both dairy-free and packed with the vibrant flavor of ube, the vibrant purple yam native to the Philippines. This recipe swaps traditional cream for full-fat coconut milk and coconut cream, creating a rich and creamy base perfect for those with lactose sensitivities or following a plant-based lifestyle. Naturally sweetened with maple or agave syrup, this dessert brings out the earthy, nutty essence of ube, enhanced by a touch of vanilla and the brilliant hue of ube extract. Whether you’re hand-stirring or using an ice cream maker, the result is a dreamy, creamy dessert that’s as beautiful as it is delicious. Ideal for summer days or as a show-stopping finale at your next gathering, this easy, homemade ube ice cream will transport your taste buds to tropical paradise.
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Recipe Information
Ingredients
- 1 cup Cooked ube (purple yam) or ube powder
- 2 cups Full-fat coconut milk
- 1 cup Coconut cream
- 0.5 cup Maple syrup or agave syrup
- 1 teaspoon Vanilla extract
- 1 teaspoon Ube extract
- 0.25 teaspoon Salt
Instructions
If using fresh ube, steam or boil it until fully cooked and mash it into a smooth puree. If using ube powder, rehydrate it according to the package instructions and ensure it forms a smooth paste.
In a blender, combine the mashed ube (or rehydrated ube powder), full-fat coconut milk, coconut cream, maple syrup, vanilla extract, ube extract, and salt.
Blend the mixture on high speed until it becomes smooth and creamy. If needed, stop and scrape down the sides of the blender to ensure everything is well incorporated.
Taste the mixture and adjust the sweetness or flavor by adding more maple syrup or ube extract if necessary.
Pour the mixture into a deep, freezer-safe container. Cover it tightly with a lid or plastic wrap to prevent ice crystals from forming.
Place the container in the freezer and allow it to chill for 1 hour.
After the first hour, remove the container from the freezer and stir the mixture with a fork or whisk to break up any ice crystals. Repeat this process every 30 minutes for 3-4 hours, until the ice cream is fully set and creamy.
Alternatively, if you have an ice cream maker, pour the blended mixture into the ice cream maker and churn according to the manufacturer's instructions. Transfer the churned ice cream to a freezer-safe container and freeze for an additional hour for a firmer texture.
Once fully frozen, scoop and serve the ube ice cream as desired. Store any leftovers in the freezer for up to 1 week.
Nutrition Facts
Calories |
2624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.8 g | 197% | |
| Saturated Fat | 138.6 g | 693% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 784 mg | 34% | |
| Total Carbohydrate | 301.6 g | 110% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 213.9 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2643 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
