Vietnamese · Dessert
Vietnamese Taro Ice Cream
A Vietnamese-style no-churn ice cream built on mashed taro root cooked down in coconut milk, folded through with sweetened condensed milk and whipped cream for a naturally lilac, nutty-sweet scoop that needs no ice cream maker.
$1
20 minsPrep
15 minsCook
395 minsTotal
MediumLevel
Nutrition per serving
302Calories
3.1gProtein
25.7gFat
15.1gCarbs
14.3gSugar
0gFiber
143mgSodium
52mgChol
18.2gSat Fat
203mgPotassium
91mgCalcium
0.6mgIron
0.2mcgVitamin B12
1.5mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Belgian Tripel Ale
local
Vietnamese Iced Coffee (Cà Phê Đen Đá)
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Peel and dice 85g taro root (listed here as the closest palette fit is omitted; use fresh taro directly) into small cubes, then simmer gently in the coconut milk over low heat for 12-15 minutes until completely soft and the coconut milk has reduced slightly.
2
Mash the cooked taro and coconut milk mixture to a smooth, lump-free paste using a fork or stick blender, then stir in the vanilla extract, salt, and a drop of purple food colouring; let cool fully to room temperature.
3
In a separate chilled bowl, whip the heavy cream with a hand mixer to soft peaks, about 2-3 minutes.
4
Fold the condensed milk into the cooled taro paste until smooth, then gently fold in the whipped cream in two additions, keeping as much air in the mixture as possible.
5
Pour into a small freezer-safe tub, smooth the top, cover, and freeze for at least 6 hours or until firm, stirring once after the first hour to break up any ice crystals at the edges.
6
Scoop with a warmed spoon into two bowls, 2 scoops each, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0g0g Sweet Potato
- 70g70g Coconut Milk, simmered with taro until soft
- 65g65g Heavy Cream, whipped to soft peaks
- 45g45g Condensed Milk
- 1g1g Food Colouring, purple, optional, a drop to echo natural taro hue
- 2g2g Vanilla Extract
- 0.5g0.5g Salt
