Dairy-Free Ube Ice Cream
Zoe requested this ube ice cream after karate class one day, and I made it dairy free for her because of her allergies. It turned out soooo much better than I had imagined even though we didn’t use any milk products - I was surprised at how well it churned and how creamy it came out! We paired it with a colorful halo halo spread. Needless to say, it was a hit!
Ingredients:
1 can of coconut condensed milk
400 mL of coconut cream
2 tsp of ube extract
1/4 cup of ube paste
[Shop everything I used HERE]
Instructions:
Place a freezer-friendly container (like this one) or the inner tub of your ice cream maker into your freezer for at least 4 hours (or overnight).
Mix together the coconut cream and the coconut condensed milk.
Add in the ube extract and ube paste.
If using a freezer-friendly container, make sure the mixture is totally whisked together and evened out by using a hand mixer at the lowest setting before pouring into the container. Once in the container, freeze for 2 - 4 hours, depending on whether you like the soft-serve consistency or solid ice cream consistency.
If using the ice cream maker, simply pour the mixture into the inner tub and let it churn for 10 - 12 minutes or until the mixture sticks to a spoon without slipping back into the tub when you scoop it up.
Serve your ice cream with a classic halo-halo spread!
