Simple Ube Ice Cream (GF, V)
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!
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!