- Prep-time: / Ready In:
- Makes 2 cups
- Serving size: 1 cup
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Ube, aka purple yams, are a popular ingredient in Filipino cuisine and make for an eye-catching treat that instantly brings a smile to your face. This frosty vegan ice cream blends the colorful spuds with maple syrup, vanilla, and plant-based milk to create a delicious earthy-sweet flavor that will leave you licking your fingers for every last drop. Feel free to include the optional frozen banana to create a creamier texture so your nice cream resembles halo-halo, another classic Filipino dessert with a custardy composition. Sprinkle each scoop with shredded coconut to get a taste of island life with each scrumptious bite.
For more nice cream recipes, check out these tasty ideas:
- Strawberry Nice Cream Sundaes
- Caramelized Pineapple Nice Cream
- Mexican Chocolate Nice Cream
- Or take a look at our full collection of nice cream recipes
By Cleodia Martinez,
Ingredients
- 2 medium ube (purple yams), peeled and quartered
- ½ of a banana, frozen (optional)
- ½ cup unsweetened, unflavored plant-based milk
- ¼ cup pure maple syrup
- 2 teaspoons pure vanilla extract
- Lemon juice, to taste
- 2 teaspoons shredded coconut, toasted (optional)
Instructions
- Place yams in a medium saucepan; add enough water to cover. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes or until very tender; drain. Spread evenly on a parchment-lined baking sheet. Freeze at least 4 hours.
- Transfer yams to a blender. Add frozen banana (if using), the plant milk, maple syrup, vanilla, and lemon juice. Cover and blend until smooth.
- Spoon nice cream into bowls and top with shredded coconut (if using).
Per serving (1 cup): 285 calories, 66 g carbohydrates, 3.2 g protein, 1.4 g total fat, 0.6 g saturated fat, 0 g cholesterol, 30 mg sodium, 1.1 g fiber, 31 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (1)
(5 from 1 vote)I like to use regular orange sweet potatoes. I cook up a full bag of potatoes, which makes about four batches. It keeps in the fridge for about three days and has the consistency of a smoothie. I store the extra in the freezer so I always have ice cream. If you eat it frozen, it has the consistency of frozen ice. I never tire of this sweet treat.