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vegan gluten-free dairy-free purples stokes sweet potatoes ube yams ice cream coconut milk

Simple Ube Ice Cream (GF, V)

DWELL by Michelle
This simple Ube Ice Cream recipe is so easy to make, and yields a deliciously creamy ice cream that's perfect for midday snack or dessert! And the best part? No ice cream maker needed! Naturally gluten-free, and naturally purple!
5 from 9 votes
Prep Time 10 mins
Cook Time 15 mins
Freezing Time 6 hrs
Total Time 25 mins
Course Dessert, Snack
Cuisine American, Asian
Servings 8 servings
Calories 352 kcal

Ingredients
  

  • 1 cup roasted ube / purple sweet potatoes
  • 4 tbsp coconut oil
  • 1 cup full-fat coconut milk
  • ¼ cup coconut sugar , sub brown sugar
  • 2 tsp lemon juice
  • 2 tsp vanilla extract
  • pinch of salt
  • 2 cups cold heavy whipping cream , sub heavy coconut cream if DF
  • 1 can cold sweetened condensed milk , sub sweetened condensed coconut milk if DF

Instructions
 

  • Place the purple sweet potatoes and coconut oil in a medium pot.
  • Cook over medium heat and stir until cooked through and the mixture looks like mashed potato.
  • Add the coconut milk, sugar, lemon juice, vanilla and salt. Stir until combined. Continue to heat over medium heat while stirring frequently until the mixture boils into a very thick paste-like consistency.
  • Place the ube paste in a bowl, then chill until cool.
  • Meanwhile, whip heavy cream on medium-high speed until soft peaks form.
  • Pour in the condensed milk and whip until thick, stiff peaks form.
  • Add in the ube paste and whip until combined.
  • Spread evenly into a freezer-safe container, cover and freeze for at least 5 hours, or overnight. Store in the freezer for up to 6 weeks. ENJOY!
Keyword frieda's produce, ice cream recipe, purple stokes, purple sweet potatoes, ube dessert, ube ice cream