Vegan Ube Ice Cream
Indulge in the vibrant flavors of Vegan Ube Ice Cream, a creamy and dairy-free dessert that showcases the natural sweetness and stunning purple hue of ube (purple yam). This tropical treat combines nutrient-rich ube with luscious coconut cream and full-fat coconut milk to create a silky, plant-based delight. Sweetened naturally with maple syrup or agave nectar and enhanced with a touch of vanilla extract, this recipe can also feature optional ube extract for an extra burst of flavor and color. With just 15 minutes of prep time and an ice cream maker, you can whip up this irresistible, gluten-free frozen dessert that’s perfect for summer or any time you crave a taste of the tropics. Whether served in a cone or a bowl, this vegan ube ice cream is sure to impress with its velvety texture and exotic flavor profile.
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Recipe Information
Ingredients
- 1 cup Fresh or frozen ube (purple yam), peeled and cubed
- 1.5 cups Coconut cream
- 1 cup Coconut milk (full-fat)
- 0.5 cup Maple syrup or agave nectar
- 1 teaspoon Vanilla extract
- 1 teaspoon Ube extract (optional, for enhanced color and flavor)
- 1 pinch Pinch of salt
Instructions
Peel and cube the fresh ube if using fresh. If using frozen ube, ensure it is thawed before cooking.
Steam or boil the ube cubes for 20-25 minutes until soft and easily mashable. Remove from heat and allow to cool slightly.
In a blender or food processor, combine the cooked ube, coconut cream, coconut milk, maple syrup (or agave nectar), vanilla extract, ube extract (if using), and a pinch of salt.
Blend the mixture until completely smooth, ensuring no lumps remain. Scrape down the sides of the blender as needed.
Taste the mixture and adjust sweetness if desired by adding more maple syrup or agave nectar.
Pour the ube mixture into an airtight container and chill in the refrigerator for at least 4 hours or overnight to allow flavors to meld.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. This typically takes 20-25 minutes.
Transfer the churned ice cream to a freezer-safe container and spread it evenly. Cover the surface with parchment paper or plastic wrap to prevent ice crystals from forming.
Freeze the ice cream for 2-4 hours until firm but scoopable.
Serve in bowls or cones, and enjoy your creamy vegan ube ice cream!
Nutrition Facts
Calories |
2454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.9 g | 149% | |
| Saturated Fat | 106.8 g | 534% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 342 mg | 15% | |
| Total Carbohydrate | 351.1 g | 128% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 268.1 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2087 mg | 44% | |
*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.
