Description
This dairy-free Ube Ice Cream is a creamy, vibrant purple treat made with coconut milk, purple yam powder, and natural sweeteners. Perfect for those seeking a vegan-friendly, rich dessert infused with the unique flavor of purple yam, it’s churned in a Ninja CREAMi for a smooth and delightful texture.
Ingredients
Main Ingredients
- 13.5 fluid ounces canned coconut milk (or coconut cream, preferably one with just coconut and water)
- 1/4 cup Monkfruit Sweetener with Allulose (or equivalent sweetener)
- 1 tablespoon purple yam powder (ube)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ube extract (optional, for added purple yam flavor)
- Pinch of salt
- 4 large egg yolks (or 2 to 4 tablespoons liquid lecithin as an alternative)
Instructions
- Combine Ingredients: In a small saucepan, mix the coconut milk, monkfruit sweetener, purple yam powder, ube extract, vanilla extract, and salt until evenly combined.
- Heat Mixture: Warm the mixture over medium-low heat, stirring constantly until it begins to steam, but do not let it boil to preserve the flavors and prevent curdling.
- Whisk Egg Yolks: In a separate bowl, whisk the egg yolks until smooth and light to prepare for tempering.
- Temper Egg Yolks: Gradually add a few ladles of the warm coconut milk mixture into the egg yolks, whisking constantly to slowly raise their temperature and avoid scrambling.
- Combine Mixtures: Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining hot coconut milk mixture, whisking continuously.
- Simmer and Thicken: Continue to cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5 minutes; ensure it simmers gently and does not boil.
- Strain and Freeze: Remove from heat and strain the custard through a fine-mesh sieve into the Ninja CREAMi container to remove any cooked egg lumps. Freeze on a level surface for about 24 hours.
- Process in Ninja CREAMi: Insert the frozen pint container into the outer container of the Ninja CREAMi, lock the lid, and select the "ICE CREAM" setting to churn the ice cream. If the texture is not creamy enough after the first spin, perform a RESPIN until desired creaminess is achieved.
Notes
- Liquid lecithin can be used as a substitute for egg yolks to make this recipe fully vegan.
- Do not boil the mixture at any point to prevent curdling and maintain smooth texture.
- Using ube extract is optional but enhances the purple yam flavor.
- Freeze the mixture on a level surface to ensure even texture in the final ice cream.
- If you don’t have a Ninja CREAMi, alternative ice cream makers could be used, but texture and process may vary.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Instant Pot
- Cuisine: Filipino
