WATCH: How to Make Homemade Coconut-Ube Ice Cream
Love the flavors of ube and gata (coconut milk)? This simple ice cream recipe does not require whipping nor an ice cream maker. It's also made with all-natural ingredients and is suitable for lactose-intolerant folks who still want to enjoy ice cream.
Coconut-Ube Ice Cream
Prep time 15 minutes
Cooking time45 minutes
Makes2 1/2 cups
3/4 cup ube, peeled and diced
1 1/2 cups coconut cream (kakang gata)
1 tablespoon cornstarch
6 tablespoons honey
Freeze a medium stainless steel bowl or a loaf pan for 1 hour.
Steam purple yam in a preheated steamer for about 35 minutes or until very tender and easy to mash.
Place purple yam in a bowl and mash until smooth. Add coconut cream, cornstarch, and honey;mix well.
Place mixture in a saucepan and bring to a boil. Lower heat and allow to thicken, about 15 minutes. Let cool to room temperature.
Transfer mixture to the frozen bowl, cover with plastic wrap, and freeze. Mix every 30 minutes for about 2 hours to keep ice crystals from forming. Freeze overnight to set completely.
Remove ice cream from the freezer 10 to 15 minutes before serving.