A beautiful and delicious ice cream made from purple yams called ube. A plant paradox friendly recipe!
Course Dessert
Cuisine Filipino
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
freezing time 6 hourshours
Total Time 50 minutesminutes
Servings 4
Calories 257kcal
Author Darlene at International Cuisine
Ingredients
Ingredients
1 1/2cupscoconut milk full-fat
1tbspTapioca starch
1/4cupmaple syrup or yacon syrup
1/2cuppurple sweet potato puree
2tspvanilla extract
1Tbspalcoholsuch as vodka or gin
Instructions
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.