Ube Ice Cream (Dairy Free)
Cool off with a rich, dairy-free Filipino ube ice cream made in the Ninja CREAMi. It's sweet, creamy, and packed with purple yam flavor.
Servings (Adjustable):
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Ingredients
- 13.5 fluid ounces canned coconut milk or coconut cream (preferably one with just coconut and water)
- ¼ cup Monkfruit Sweetener with Allulose or equivalent sweetener
- 1 tablespoon purple yam powder ube
- ½ teaspoon vanilla extract
- ½ teaspoon ube extract optional, for added purple yam flavor
- Pinch of salt
- 4 large egg yolks or 2 to 4 tablespoons liquid lecithin (see Notes)
Instructions
- In a small saucepan, combine the coconut milk, sweetener, purple yam powder, ube extract, vanilla extract, and salt.
- Heat the mixture over medium-low heat, stirring constantly, until it begins to steam. Do not boil.
- In a separate bowl, whisk the egg yolks until smooth.
- Gradually add a few ladles of the coconut milk mixture into the egg yolks, whisking constantly, to temper the egg.
- Slowly pour the tempered egg yolk mixture into the saucepan with the remaining hot cream mixture while whisking.
- Continue to simmer over low heat, stirring constantly, until the mixture thickens enough to coat the back of the spoon. This should take about 5 minutes. Keep mixture at a simmer and do not boil.
- Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve into the CREAMi container to remove any cooked egg bits. Freeze on level surface for about 24 hours.
- Place the pint container into the outer container of the Ninja CREAMi and lock on lid. Twist and lock into place and then process on "ICE CREAM”. Remove container from machine and check the texture. If texture is not creamy enough, you place the container back in the machine and do a RESPIN.
Notes
If using lecithin, you can skip the first 7 steps and just blend all ingredients together in a blender and pour into the CREAMi container to freeze for 24 hours before churning.
Regular sugar or maple syrup can be used as a sweetener if you aren’t following a low-carb eating plan. You can adjust the sweetness up to ⅓ or ½ cup if you like it sweeter.
I find that allulose provides the best texture but you can use concentrated sweeteners like stevia or monkfruit instead. You’ll want to use about 15 to 20 drops of liquid sweetener. BochaSweet also works well in keto-friendly ice cream.
Equipment
