Sugar-Free Ube Ice Cream
Indulge in the creamy, vibrant goodness of Sugar-Free Ube Ice Cream—an irresistible frozen dessert that's as healthy as it is delicious! This recipe swaps traditional sweeteners for erythritol, making it a guilt-free treat perfect for low-carb or keto diets. Featuring the nutty, earthy flavors of ube (purple yam) combined with rich coconut milk and a touch of almond milk, the result is a smooth and dreamy texture that's completely dairy-free and vegan-friendly. With no need for refined sugar, this ube ice cream is a healthier twist on a classic Filipino favorite, offering vibrant color and flavor in every scoop. Whether churned in an ice cream maker or manually frozen with some TLC, this luscious dessert is sure to impress at any gathering—or any regular weeknight craving!
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Ingredients
- 1 cup Ube (Purple Yam), cooked and mashed
- 1.5 cups Coconut Milk (full-fat, chilled)
- 0.5 cup Almond Milk (unsweetened)
- 0.5 cup Erythritol (or preferred sugar-free sweetener)
- 1 teaspoon Pure Vanilla Extract
- 0.25 teaspoon Salt
Directions
Step 1
1. Begin by steaming or boiling the ube (purple yam) until tender, then mash it into a smooth paste. Measure 1 cup of mashed ube for the recipe and let it cool completely.
Step 2
2. In a blender or food processor, combine the mashed ube, chilled coconut milk, almond milk, erythritol (or your preferred sugar-free sweetener), vanilla extract, and salt.
Step 3
3. Blend the mixture on high speed until smooth and creamy. Be sure to scrape down the sides of the blender if necessary to ensure all ingredients are evenly incorporated.
Step 4
4. Taste the mixture and adjust sweetness to your preference by adding a little more erythritol, blending again if necessary.
Step 5
5. Pour the blended mixture into an ice cream maker and churn according to the manufacturer's instructions, typically about 20–25 minutes, until the ice cream reaches a thick, soft-serve consistency.
Step 6
6. If you do not have an ice cream maker, pour the mixture into a freezer-safe container. Place it in the freezer and stir vigorously every 30 minutes for 3–4 hours to break up ice crystals and achieve a creamy texture.
Step 7
7. Once churned, transfer the ice cream to an airtight container and freeze for an additional 1–2 hours to firm up before serving.
Step 8
8. Scoop and serve as a delicious, sugar-free dessert! Store leftovers in the freezer for up to 1 week.
Nutrition Facts
| Serving size | (842.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1028.5 |
| Total Fat 73.5g | 0% |
| Saturated Fat 63.1g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 759.5mg | 0% |
| Total Carbohydrate 203.1g | 0% |
| Dietary Fiber 13.3g | 0% |
| Total Sugars 5.7g | |
| Protein 9.8g | 0% |
| Vitamin D 50IU | 0% |
| Calcium 325.5mg | 0% |
| Iron 7.2mg | 0% |
| Potassium 1772.7mg | 0% |
Source of Calories