Super Simple Ube Ice Cream
Ube (purple yam) is rich in powerful plant compounds and antioxidants, including anthocyanins, the compound that gives this beautiful purple yam it's amazing color. This beautiful root veggie helps reduce blood pressure and inflammation and helps protect you against type 2 diabetes.
Phase 3 | Serves 8
Prep time: 10 minutes | Total time: 10 minutes, plus chilling time
Ingredients
3 tablespoons ube powder
1/2 cup water
2 14-ounce cans full-fat coconut milk (chilled overnight in the refrigerator)
1/2 cup birch xylitol
1 teaspoon vanilla extract
Directions
- Place a large mixing bowl in the freezer to chill for 10 minutes.
- Combine the ube powder and water in a small saucepan. Place over medium-high heat and stir until the mixture is a smooth paste. Remove from the heat, and cool completely.
- Without tipping the cans, scoop out the coconut cream from the cans of coconut milk, reserving the clear liquid for other uses. Place in the chilled mixing bowl. Whip with an electric mixer until creamy and smooth. Add the ube paste, xylitol, and vanilla. Whip to combine well.
- Transfer to a freezer-safe container (you can line it with parchment, if you like; this makes it easy to get all of the ice cream out of the corners when you scoop it). Cover the container with plastic wrap, then foil. Freeze 2 hours for chilled, mousse-like ice cream, or overnight for firmer ice cream. Set out for at least 20 minutes prior to scooping, and use a scoop warmed under hot water for a proper scoop.
Ube (purple yam) is rich in powerful plant compounds and antioxidants, including anthocyanins, the compound that gives this beautiful purple yam it's amazing color. This beautiful root veggie helps reduce blood pressure and inflammation and helps protect you against type 2 diabetes.
Phase 3 | Serves 8
Prep time: 10 minutes | Total time: 10 minutes, plus chilling time
Ingredients
3 tablespoons ube powder
1/2 cup water
2 14-ounce cans full-fat coconut milk (chilled overnight in the refrigerator)
1/2 cup birch xylitol
1 teaspoon vanilla extract
Directions
- Place a large mixing bowl in the freezer to chill for 10 minutes.
- Combine the ube powder and water in a small saucepan. Place over medium-high heat and stir until the mixture is a smooth paste. Remove from the heat, and cool completely.
- Without tipping the cans, scoop out the coconut cream from the cans of coconut milk, reserving the clear liquid for other uses. Place in the chilled mixing bowl. Whip with an electric mixer until creamy and smooth. Add the ube paste, xylitol, and vanilla. Whip to combine well.
- Transfer to a freezer-safe container (you can line it with parchment, if you like; this makes it easy to get all of the ice cream out of the corners when you scoop it). Cover the container with plastic wrap, then foil. Freeze 2 hours for chilled, mousse-like ice cream, or overnight for firmer ice cream. Set out for at least 20 minutes prior to scooping, and use a scoop warmed under hot water for a proper scoop.
