This no-churn recipe for Taro Ice Cream features smooth blended taro paste with coconut milk, sweetened with condensed milk, making it a simple, delicious and creamy dessert.
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What is taro?
Taro is a starchy root vegetable that is used in many cuisines.
It is light beige in color with purple flecks and has a brown, exterior peel which is tough and rough.
Taro has a nutty flavor that lends itself well in sweet and savory dishes, such as taro milk tea, bubur cha cha, Vietnamese spring rolls, and Chinese taro puff dumplings.
Why you'll love this recipe
This recipe for Taro Ice Cream is:
Simple and easy: this recipe requires no churning, no eggs, no custard and no ice cream machine.
Creamy: the natural starches in taro adds rich creaminess to the texture of the ice cream.
All-natural: there are no weird ingredients or artificial colors in this ice cream.
Ingredients you'll need
- fresh taro: peeled and chopped into small pieces
- coconut milk: preferably canned, full fat
- whole milk: to balance out the richness from the coconut milk
- purple sweet potato powder: optional, for color; you can find this online
- sweetened condensed milk: comes from a can; adds sweetness to the ice cream and acts as the "custard"
- heavy whipping cream: cold, at least 36% milkfat
- vanilla extract: use a high-quality alcohol-based vanilla extract, which will help keep the ice cream creamier
You can find these ingredients at your local grocery store or supermarket.
How to make taro ice cream
Combine taro, coconut milk, whole milk and purple sweet potato powder (if using) in a saucepan.
Bring the mixture to a simmer and cook the taro for 15-20 minutes, until softened.
Remove from heat and blend the mixture in a high-powered blender (or use an immersion blender).
Transfer the blended taro mixture into a large bowl.
Stir in the sweetened condensed milk and vanilla extract. Set aside.
In a stand mixer bowl fitted with a whisk attachment, add in the heavy whipping cream.
Whip cream until medium peaks.
Fold about ⅓rd of the whipped cream into the taro mixture to lighten.
Continue folding in the remaining whipped cream, until completely incorporated.
Transfer the taro ice cream into a freezer-safe container and freeze for at least 6 hours, or until frozen.
How to serve
Remove the Taro Ice Cream from the freezer approximately 20 minutes before serving.
It does take a little while for the ice cream to soften up to become scoopable.
Pair the taro ice cream with taro coconut cake, or add a scoop to to creamy taro sago dessert soup.
How to store
Keep the Taro Ice Cream in the frozen until ready to serve.
Store the ice cream in an airtight freezer-safe container for up to 1 month.
Expert tips & notes
Color:
You can omit the purple sweet potato powder.
The color will be much lighter, almost off white.
If you prefer a more vibrant color, you can add more powder.
You can see that even with 1 teaspoon of purple sweet potato powder, my taro paste mixture became a light blush pink.
Taro powder:
Taro powder (usually used in bubble tea shops) is typically filled with artificial flavors and colors. Or mixed with purple yam/ube/purple sweet potato powder.
Heavy cream:
Don't over whip the whipping cream, or it will become grainy.
Notes:
The total amount of taro paste should be about 400ml.
Other taro recipes you may like
Be sure to check out these recipes:
Taro Popsicles
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Taro Ice Cream (No-Churn)
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For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 150 g taro peeled and chopped into small pieces
- 200 ml coconut milk canned, full-fat
- 200 ml whole milk
- 1 teaspoon purple sweet potato powder optional, for color
- 120 ml sweetened condensed milk
- 320 ml heavy whipping cream cold, at least 36% milkfat
- 1 teaspoon vanilla extract
Instructions
- Combine taro, coconut milk, whole milk and purple sweet potato powder (if using) in a saucepan.
- Bring the mixture to a simmer and cook the taro for 15-20 minutes, until softened.
- Remove from heat and blend the mixture in a high-powered blender (or use an immersion blender).
- Transfer the blended taro mixture into a large bowl.
- Stir in the sweetened condensed milk and vanilla extract. Set aside.
- In a stand mixer bowl fitted with a whisk attachment, add in the heavy whipping cream.
- Whip cream until medium peaks.
- Fold about ⅓rd of the whipped cream into the taro mixture to lighten.
- Continue folding in the remaining whipped cream, until completely incorporated.
- Transfer the taro ice cream into a freezer-safe container and freeze for at least 6 hours, or until frozen.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
David @ Spiced
I am firmly in the camp that ice cream is a year-round food! This taro version sounds delicious...and one that you certainly can't find in the store. Yum!
Michelle
Thanks David, agreed! You can find taro ice cream in Asian supermarkets, but they're mostly filled with artificial flavor and color... this one is so much better~!
Rachel
Simple and easy to make, great step by step instructions. Loved the flavor of taro coming through. Next time I'll add more purple sweet potato powder for more color.
Michelle
Thanks for your feedback, Rachel!