Description
This dairy-free Ube Ice Cream recipe uses creamy coconut milk and natural purple yam powder (ube) to create a rich, vibrant, and smooth frozen dessert. Sweetened with monkfruit and allulose for a lower-sugar option, this homemade ice cream is gently cooked with egg yolks to achieve a custard base and then churned using a Ninja CREAMi machine for perfect creaminess. A pinch of salt and subtle vanilla and ube extracts enhance the vibrant flavor of the traditional Filipino ube in a vegan-friendly frozen treat.
Ingredients
Main Ingredients
- 13.5 fluid ounces canned coconut milk or coconut cream (preferably 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 a pinch of salt.
- Heat Mixture: Warm the mixture over medium-low heat while stirring constantly until it just begins to steam. Avoid boiling to prevent curdling.
- Prepare Egg Yolks: In a separate bowl, whisk the egg yolks until smooth and uniform.
- Temper Egg Yolks: Add a few ladles of the hot coconut milk mixture gradually into the egg yolks while whisking constantly to gently raise their temperature.
- Combine and Cook: Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining hot mixture, stirring continuously. Simmer over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Keep it at a simmer and avoid boiling.
- Strain Custard: Remove from heat and strain through a fine-mesh sieve into the Ninja CREAMi pint container to remove any cooked egg bits for a smooth texture.
- Freeze Custard: Place the container on a level surface in the freezer and freeze solid for around 24 hours.
- Process in Ice Cream Maker: Insert the frozen container into the Ninja CREAMi machine, lock the lid, and process on the 'ICE CREAM' setting. Check the texture; if not creamy enough, use the 'RESPIN' function to achieve desired creaminess.
Notes
- Liquid lecithin (2 to 4 tablespoons) can be used as a substitute for egg yolks to make the recipe vegan and still achieve a creamy texture.
- Be careful not to boil the custard mixture to avoid curdling the eggs.
- If using canned coconut cream instead of coconut milk, ensure it's thoroughly mixed before measuring for consistent texture.
- The Ninja CREAMi machine is essential for achieving the ideal ice cream texture with this recipe.
- Monkfruit and allulose are low-glycemic sweeteners, making this ice cream a suitable lower-sugar alternative.
- Optional ube extract enhances the purple yam flavor but is not necessary if you want a milder taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Filipino
