Sugar-Free Ube Ice Cream
Creamy, dreamy, and completely guilt-free, this Sugar-Free Ube Ice Cream is a delightful treat for those seeking a healthier dessert option without sacrificing flavor. Made with nutrient-rich ube (purple yam), creamy full-fat coconut milk, and unsweetened almond milk, this vibrant violet ice cream is naturally dairy-free, sugar-free, and gluten-free. Sweetened with erythritol, this recipe delivers the perfect balance of sweetness while remaining low-carb and keto-friendly. The blend of velvety ube, fragrant vanilla extract, and a hint of salt creates a luscious, indulgent dessert that’s perfect for warm weather or as a unique, colorful addition to your dessert table. Enjoy it freshly churned for a soft-serve experience or freeze for a more traditional, scoopable texture. Plus, with easy preparation and no refined sugars, this homemade ube ice cream is as wholesome as it is stunning.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Ube (Purple Yam), cooked and mashed
- 1.5 cups Coconut Milk (full-fat, chilled)
- 0.5 cup Almond Milk (unsweetened)
- 0.5 cup Erythritol (or preferred sugar-free sweetener)
- 1 teaspoon Pure Vanilla Extract
- 0.25 teaspoon Salt
Instructions
1. Begin by steaming or boiling the ube (purple yam) until tender, then mash it into a smooth paste. Measure 1 cup of mashed ube for the recipe and let it cool completely.
2. In a blender or food processor, combine the mashed ube, chilled coconut milk, almond milk, erythritol (or your preferred sugar-free sweetener), vanilla extract, and salt.
3. Blend the mixture on high speed until smooth and creamy. Be sure to scrape down the sides of the blender if necessary to ensure all ingredients are evenly incorporated.
4. Taste the mixture and adjust sweetness to your preference by adding a little more erythritol, blending again if necessary.
5. Pour the blended mixture into an ice cream maker and churn according to the manufacturer's instructions, typically about 20–25 minutes, until the ice cream reaches a thick, soft-serve consistency.
6. If you do not have an ice cream maker, pour the mixture into a freezer-safe container. Place it in the freezer and stir vigorously every 30 minutes for 3–4 hours to break up ice crystals and achieve a creamy texture.
7. Once churned, transfer the ice cream to an airtight container and freeze for an additional 1–2 hours to firm up before serving.
8. Scoop and serve as a delicious, sugar-free dessert! Store leftovers in the freezer for up to 1 week.
Nutrition Facts
Calories |
1028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.5 g | 94% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 760 mg | 33% | |
| Total Carbohydrate | 203.1 g | 74% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 5.7 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 326 mg | 25% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1773 mg | 38% | |
*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.
