Ingredients
2 cups heavy cream
1 cup whole milk
1 cup cooked and mashed taro (fresh or frozen)
¾ cup sugar
1 tsp vanilla extract
Pinch of salt
Optional: ½ tsp coconut extract
Optional: natural purple food coloring (if desired)
Instructions
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Cook the taro (if using fresh):
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Peel and cube taro root.
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Boil in water for 20–25 minutes until soft.
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Drain and mash until smooth.
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Blend the base:
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In a blender, combine mashed taro, sugar, vanilla extract, milk, and salt.
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Blend until smooth and fully combined.
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Mix with cream:
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Pour mixture into a bowl and stir in the heavy cream (and coconut extract if using).
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Optional: add a few drops of purple coloring.
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Chill the base:
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Cover and refrigerate for at least 4 hours or overnight.
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Churn the ice cream:
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Pour into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–30 minutes).
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Freeze until firm:
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Transfer to a freezer-safe container and freeze for 4+ hours until scoopable.
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Notes
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Use fresh taro for best flavor; frozen works well too.
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Don’t skip chilling the base—it improves texture and prevents iciness.
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Blend thoroughly to avoid gritty texture from mashed taro.
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Add coconut milk for a tropical flavor twist.
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Store in an airtight container to avoid freezer burn.
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No ice cream maker? Use the no-churn method with whipped cream and condensed milk.
- Prep Time: 15 minutes
- Cook Time: 25 minutes (for taro + syrup if needed)