High Protein Ube Ice Cream
Indulge guilt-free with this creamy and nutritious High Protein Ube Ice Cream! Featuring the unique and vibrant flavor of ube—a Filipino purple yam—this recipe is a showstopper both in taste and appearance. Made with a blend of canned coconut milk and almond milk for a luscious, dairy-free base, and boosted with vanilla protein powder for a high-protein twist, this treat is perfect for health-conscious dessert lovers. Sweetened naturally with honey or maple syrup and enhanced with optional xanthan gum for extra creaminess, each scoop is packed with nutrients and bold purple hues. Whether you churn it in an ice cream maker or hand-stir it for a no-churn alternative, you’ll achieve a refreshing and satisfying dessert that’s just as much a feast for the eyes as it is for the palate. Perfect for post-workout indulgence or a unique addition to your summer dessert lineup!
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Recipe Information
Ingredients
- 2 tablespoons Ube powder
- 2 tablespoons Warm water
- 1.5 cups Unsweetened coconut milk (canned)
- 0.5 cups Unsweetened almond milk
- 2 scoops Vanilla protein powder
- 3 tablespoons Honey or maple syrup
- 0.25 teaspoons Xanthan gum (optional for creamier texture)
- 2 drops Purple food coloring (optional, for enhanced color)
- 1 teaspoon Vanilla extract
Instructions
In a small bowl, mix the ube powder with the warm water to form a smooth paste. Set aside.
In a blender, combine the coconut milk, almond milk, vanilla protein powder, honey or maple syrup, xanthan gum (if using), and vanilla extract.
Add the ube paste to the blender. Blend until the mixture is smooth and fully combined. If desired, add purple food coloring to intensify the color.
Taste the mixture and adjust the sweetness, if necessary, by adding more honey or maple syrup.
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, typically 20-30 minutes.
If you don't have an ice cream maker, pour the mixture into a shallow, freezer-safe container. Freeze for 1 hour, then stir vigorously with a fork to break up ice crystals. Repeat every hour for 3-4 hours until fully frozen and creamy.
Once the ice cream has reached the desired consistency, serve immediately for a softer texture, or transfer to an airtight container and freeze for an additional 1-2 hours for a firmer texture.
Scoop into bowls and enjoy your high-protein ube ice cream!
Nutrition Facts
Calories |
1045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 433 mg | 19% | |
| Total Carbohydrate | 76.8 g | 28% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 60.7 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 654 mg | 50% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 640 mg | 14% | |
*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.
