Directions 6 steps | 200 Minutes
Place a 9x5-inch loaf pan in the freezer. Measure and prep all ingredients. (See notes 3.)
Prepare the ube ice cream base. In a medium bowl, whisk together the sweetened condensed milk, ube powder, vodka, ube extract, vanilla and salt.
In a mixing bowl with an electric mixer, add the heavy cream and coconut cream. Whip until stiff peaks form.
Add one-third of the whipped cream to the condensed milk mixture and fold until combined. Repeat until all of the whipped cream has been folded in.
Chill the ube ice cream. Remove the loaf pan from the freezer and pour in the ube ice cream base. Freeze ice cream in the freezer for at least 4 hours or until very firm.
Serve the ube ice cream in a bowl or a cone topped with a sprinkling of toasted coconut flakes. Enjoy!
- For best results, chill the coconut cream overnight in the refrigerator.
- Be sure to use unsweetened coconut cream, not cream of coconut.
- A loaf pan is preferred, but an 8x8-inch metal pan can also be used.
FOOD FOR THOUGHT?
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30 Sep 2022
What a cool ice cream recipe! Great for quickly satisfying your sweet tooth!Reply to this comment