Low Fat Ube Ice Cream
Creamy, vibrant, and irresistibly indulgent without the guilt, this Low Fat Ube Ice Cream is the perfect treat for anyone craving a healthier spin on the classic Filipino dessert. Featuring the natural sweetness and stunning purple hue of mashed ube (purple yam), this recipe combines low-fat milk and low-fat coconut milk for a rich yet light texture. Enhanced with natural ube extract, the ice cream is packed with authentic flavor while keeping calories in check. Cornstarch adds a silky smooth finish, and with just 20 minutes of prep time and simple steps, it’s remarkably easy to make. Perfect for those monitoring their fat intake or simply seeking a unique, dairy-forward treat, this creamy ube ice cream is ideal for serving at summer gatherings or savoring as an everyday indulgence.
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Recipe Information
Ingredients
- 1 cup Fresh or frozen ube (purple yam), cooked and mashed
- 2 cups Low-fat milk
- 1 cup Low-fat coconut milk
- 1 teaspoon Natural ube extract
- 0.5 cup Granulated sugar
- 2 tablespoons Cornstarch
- 2 tablespoons Water
Instructions
Prepare the ube by cooking and mashing fresh or frozen purple yams until smooth. Measure out 1 cup of mashed ube and set aside.
In a medium saucepan, combine the low-fat milk, low-fat coconut milk, and granulated sugar. Heat the mixture over medium heat, stirring continuously, until the sugar fully dissolves. Do not let it boil.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Gradually pour the slurry into the milk mixture while stirring to avoid lumps.
Continue cooking the mixture over medium heat, stirring frequently, until it thickens enough to coat the back of a spoon (around 7–10 minutes). Remove the saucepan from the heat.
Add the mashed ube and natural ube extract to the mixture. Use an immersion blender or whisk to mix thoroughly until smooth and uniform in color.
Let the mixture cool to room temperature, then transfer it to the refrigerator. Chill for at least 3 hours or overnight.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Scoop and serve your low-fat ube ice cream. Enjoy!
Nutrition Facts
Calories |
1070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 281 mg | 12% | |
| Total Carbohydrate | 206.1 g | 75% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 124.2 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 653 mg | 50% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 931 mg | 20% | |
*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.
