This hand-churned ice cream recipe is made with all-natural ingredients and is suitable for lactose-intolerant folks.
Prep Time: 15 mins
Cooking Time: 45 mins
Ready In: 1 hr
Yield: 2 1/2 cups
Cooking Method: Mix
- 3/4 cup purple yam (ube), peeled and diced
- 1 1/2 cups coconut cream
- 1 tablespoon cornstarch
- 6 tablespoons honey
Freeze a medium stainless steel bowl for 1 hour.
Steam purple yam in a preheated steamer for about 35 minutes or until very tender and easy to mash.
Place purple yam in a bowl and mash until smooth. Add coconut cream, cornstarch, and honey;mix well.
Place mixture in a saucepan and bring to a boil. Lower heat and allow to thicken, about 15 minutes. Let cool to room temperature.
Transfer mixture to the frozen bowl, cover with plastic wrap,and freeze. Mix every 30 minutesfor about 2 hours to keep ice crystals from forming. Freeze overnight to set completely.
Remove ice cream from the freezer 10 to 15 minutes before serving.