Vietnamese · Dessert
Low-Calorie Vietnamese Taro Ice Cream
A lightened no-churn take on Vietnamese-style taro ice cream, swapping heavy cream for a mostly yogurt-and-evaporated-milk base while keeping the soft-whipped-cream fold that gives it a scoopable, airy set without an ice cream maker.
$1
20 minsPrep
15 minsCook
395 minsTotal
EasyLevel
Nutrition per serving
268Calories
6.8gProtein
15.4gFat
25.4gCarbs
16.6gSugar
1.7gFiber
191mgSodium
46mgChol
9.5gSat Fat
375mgPotassium
171mgCalcium
0.4mgIron
0.4mcgVitamin B12
2mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Vietnamese Wheat Beer (Saigon Export)
local
Vietnamese Iced Tea (Trà Đá)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Steam the sweet potato (taro substitute) chunks until fully tender, about 15 minutes, then mash until completely smooth and let cool to room temperature.
2
In a bowl, whisk together the mashed sweet potato, evaporated milk, Greek yogurt, condensed milk, sugar, vanilla extract and salt until the sugar dissolves and the mixture is uniform.
3
Add a small drop of purple food colouring if a classic taro hue is wanted, stirring through evenly.
4
In a separate chilled bowl, whip the heavy cream with a hand mixer to soft peaks, about 2 minutes.
5
Gently fold the whipped cream through the taro mixture in three additions, keeping as much air in as possible, until no streaks remain.
6
Pour into a small freezer-safe tub (about 500ml), smooth the top, cover, and freeze for at least 6 hours or until firm.
7
Scoop into bowls once set, using a warm spoon for clean scoops.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.9 oz110g steamed, mashed (taro substitute labelled as taro-style sweet potato) sweet potato
- 2.1 oz60g evaporated milk
- 2.1 oz60g full fat, strained greek yogurt
- 0.7 oz20g condensed milk
- 1.6 oz45g whipped to soft peaks heavy cream
- 0.3 oz8g sugar white
- 0.1 oz2g vanilla extract
- 0 oz0.3g lavender/purple, optional food colouring
- 0 oz0.5g salt
