WATCH: How to Make Homemade Coconut-Ube Ice Cream
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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.Â
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Coconut-Ube Ice CreamÂ
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Prep time 15 minutes
Cooking time45 minutes
Makes2 1/2 cups
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3/4 cup ube, peeled and diced
1 1/2 cups coconut cream (kakang gata)
1 tablespoon cornstarch
6 tablespoons honey
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1
Freeze a medium stainless steel bowl or a loaf pan for 1 hour.
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2
Steam purple yam in a preheated steamer for about 35 minutes or until very tender and easy to mash.
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3
Place purple yam in a bowl and mash until smooth. Add coconut cream, cornstarch, and honey;mix well.
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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.
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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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