Ube Macapuno Ice Cream
Ube Macapuno Ice Cream is the ultimate sweet treat! Made of purple yam and coconut sport, it's rich, creamy, and with intense ube flavor.
Servings: 8 Servings
Calories: 448kcal
Ingredients
- 2 cups heavy cream, very cold
- 1 can (14 ounces) condensed milk, chilled
- 1 cup ube, cooked, mashed and chilled
- 3 drops ube extract
- 1 cup macapuno strips, rinsed and drained well
Instructions
- In a large bowl, combine heavy cream, condensed milk, and mashed ube. Using a hand mixer at low speed, beat mixture until it begins to thicken.
- Increase speed to medium and continue to beat for about 8 to 10 minutes or until stiff peaks form.
- While beating, squeeze a few drops of ube extract until the desired color is achieved.
- Add macapuno strips and gently fold in to distribute, making sure not to deflate the cream mixture.
- Transfer mixture into a 9 x 5 loaf pan. Cover with plastic film, lightly pressing the film on the surface of the cream mixture.
- Freeze for at least 6 hours or overnight. Serve frozen.
Video
Notes
- I was fortunate to find fresh ube on one of my trips to Seafood City, and I just boiled and mashed about one cup worth of the tubers to use in this ice cream. If you're in the U.S. and have only access to the frozen (already cooked and grated) yam sold in packages, squeeze it dry, as the excess liquid will cause ice crystals in the ice cream.
- For optimum volume, have all the ingredients very cold.
- Cover the container with plastic film, gently pressing it on the surface of the whipped cream to prevent ice crystals.
Nutrition
Calories: 448kcal | Carbohydrates: 34g | Protein: 6g | Fat: 33g | Saturated Fat: 22g | Cholesterol: 98mg | Sodium: 90mg | Potassium: 362mg | Fiber: 2g | Sugar: 27g | Vitamin A: 1000IU | Vitamin C: 2.5mg | Calcium: 190mg | Iron: 0.5mg