Keto Ube Ice Cream
Indulge in the luscious creaminess of Keto Ube Ice Cream, a delightful low-carb twist on the classic Filipino treat. This recipe combines the earthy, nutty flavor of ube (purple yam) with a silky, rich custard base made with heavy cream, unsweetened almond milk, and a hint of vanilla. Sweetened with keto-friendly erythritol, it’s a guilt-free dessert perfect for those following a ketogenic or low-sugar lifestyle. The vibrant purple hue, enhanced with optional food coloring, makes it as visually stunning as it is delicious. With simple steps, including a quick stovetop preparation and churning in an ice cream maker, this decadent frozen treat is an irresistible way to stay on track without sacrificing flavor. Serve it as a satisfying end to any meal or a refreshing summer indulgence!
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Recipe Information
Ingredients
- 3 tablespoons Ube powder
- 1.5 cups Unsweetened almond milk
- 1 cup Heavy cream
- 0.5 cup Erythritol sweetener (powdered)
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
- 2 drops Purple food coloring (optional)
Instructions
In a medium saucepan, whisk together the ube powder and almond milk over medium heat until well combined and warmed through. Avoid boiling.
In a separate mixing bowl, whisk the egg yolks and erythritol sweetener until the mixture is pale and creamy.
Slowly pour a small amount of the warm ube milk mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling. Repeat until about half the ube mixture is incorporated.
Pour the tempered egg mixture back into the saucepan with the remaining ube milk.
Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until it thickens enough to coat the back of the spoon. This should take about 10 minutes. Be careful not to overheat or scramble the eggs.
Once thickened, remove from heat and whisk in the heavy cream, vanilla extract, and purple food coloring (if using).
Pour the mixture through a fine-mesh sieve into a large bowl to remove any lumps. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or until completely chilled.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. This should take about 20-25 minutes to reach a soft-serve consistency.
Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Scoop, serve, and enjoy this creamy keto-friendly ube ice cream!
Nutrition Facts
Calories |
197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 63 mg | 3% | |
| Total Carbohydrate | 21.3 g | 8% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 0.9 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 131 mg | 10% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 53 mg | 1% | |
*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.
