Taro Ice Cream (No-Churn)
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.
Servings 10
Calories 228kcal
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
Calories: 228kcal | Carbohydrates: 15g | Protein: 3g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 41mg | Potassium: 257mg | Fiber: 1g | Sugar: 10g | Vitamin A: 559IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 1mg