Ube Ice Cream
A beautiful and delicious ice cream made from purple yams called ube. A plant paradox friendly recipe!
- 1 1/2 cups coconut milk full-fat
- 1 tbsp Tapioca starch
- 1/4 cup maple syrup or yacon syrup
- 1/2 cup purple sweet potato puree
- 2 tsp vanilla extract
- 1 Tbsp alcohol such as vodka or gin
Mix all the ingredients, except the vanilla and alcohol, together in a blender and mix until smooth.
Pour into a saucepan and bring to a boil. Once boiling, remove from the heat and whisk until smooth and thickened.
Stir in the vanilla and alcohol.
Pour into a container and chill overnight.
Instructions for using an ice cream maker
Once the mixture is chilled, you simply add it to your ice cream maker, following the manufacturer's instructions. Once churned, add to a shallow, freezer-safe container and freeze for at least 3 hours.
Instructions without using an ice cream maker
If you have a stand mixer with a metal bowl, you can freeze the bowl overnight and "churn" the ice cream using the paddle attachment.
Otherwise, you will need to whisk the mixture well before freezing it and repeat every hour or so it does not become icy.
Calories: 257kcal | Carbohydrates: 21g | Protein: 2g | Fat: 18g | Saturated Fat: 16g | Sodium: 22mg | Potassium: 288mg | Fiber: 1g | Sugar: 13g | Vitamin A: 2359IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 3mg