Easy for All
Ube Ice Cream
Who can go wrong with a healthier, vegan version of Ube Ice Cream! Only five ingredients too!
1 purple yam; peeled and sliced
1.5 cups coconut milk
1/2 cup sugar
Bring a pot of salted water to a boil; add yams and cook until softened, about 15 minutes. Place yams into a blender with 1/2 cup of the yam water and puree until smooth.
Pass the yam puree through a sieve over a large bowl; mix in coconut milk, a pinch of salt, and sugar. Cover and refrigerate until cooled, about 2 hours.
Then, churn the cream in an electric ice cream maker according to its instructions (about 20-25 minutes.) Transfer churned cream to a container and freeze for at least 2 hours.
Soften at least 15 minutes; serve ice cream topped with coconut flakes.
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