WATCH: How to Make Homemade Coconut-Ube Ice Cream

You don't need an ice cream maker for this. Plus, you need only a few ingredients!

 

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 time
45 minutes
Makes
2 1/2 cups

 

3/4 cup ube, peeled and diced
1 1/2 cups coconut cream (kakang gata)
1 tablespoon cornstarch
6 tablespoons honey

 

1

Freeze a medium stainless steel bowl or a loaf pan for 1 hour.

 

2

Steam purple yam in a preheated steamer for about 35 minutes or until very tender and easy to mash.

 

3

Place purple yam in a bowl and mash until smooth. Add coconut cream, cornstarch, and honey;mix well.

 

4

Place mixture in a saucepan and bring to a boil. Lower heat and allow to thicken, about 15 minutes. Let cool to room temperature.

 

5

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.

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6

Remove ice cream from the freezer 10 to 15 minutes before serving.

 

 

 

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