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Taro Ice Cream

Taro Ice Cream

Maria G. Brooks
Taro Ice Cream is a creamy, velvety dessert with an earthy, subtly sweet flavor that comes from the taro root.
With a smooth texture and vibrant purple color, it’s a unique twist on traditional ice cream.
Easy to make and perfect for adventurous foodies, this homemade taro ice cream can be customized with various add-ins or enjoyed on its own.
It’s an exciting way to explore new flavors in the world of frozen desserts.
Nutrition Facts (Per Serving - 1 of the recipe):
Calories: 300 kcal, Total Fat: 18g, Saturated Fat: 11g, Cholesterol: 60mg, Sodium: 40mg, Total Carbohydrates: 32g, Dietary Fiber: 3g, Sugars: 22g, Protein: 3g, Vitamin A: 8% D, Calcium: 6% DV, Iron: 2% DV
Estimated based on one serving (assuming 6 servings per batch)
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine asian, Asian Fusion
Servings 8 Servings
Calories 300 kcal

Equipment

  • 1 Ice cream maker (optional)
  • 1 Blender or Food Processor
  • 1 Saucepan
  • 1 Mixing Bowl
  • 1 Whisk
  • 1 Airtight Freezer-safe Container

Ingredients
  

  • 1 lb 450g Taro Root (fresh or frozen)
  • 2 cups 480ml Whole Milk
  • 1 cup 240ml Heavy Cream
  • ¾ cup 150g Granulated Sugar
  • 1 tsp Vanilla Extract optional
  • Pinch of Salt

Instructions
 

  • Prepare the Taro: Peel and dice the fresh taro root or thaw frozen taro.
    Boil it in water for 15–20 minutes, or until tender.
    Drain and allow it to cool.
  • Blend the Taro: Once the taro has cooled, blend it in a food processor or blender until it forms a smooth puree.
    Set aside.
  • Make the Ice Cream Base: In a saucepan, combine whole milk, heavy cream, and sugar.
    Heat over medium, stirring constantly, until the sugar dissolves completely.
    Remove from heat and allow it to cool for a few minutes.
  • Mix Taro Puree: Add the blended taro puree to the milk and cream mixture, stirring well to combine.
    If desired, add vanilla extract and a pinch of salt.
  • Chill the Mixture: Cover the mixture and refrigerate for 2–3 hours, or until thoroughly chilled.
  • Churn the Ice Cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually for 20–25 minutes.
  • Freeze the Ice Cream: Transfer the ice cream to an airtight container and freeze for 4–6 hours, or until firm.
  • Serve: Let the ice cream sit at room temperature for 5–10 minutes before scooping.
    Serve and enjoy!

Notes

  • Customize the Flavor: Feel free to add roasted taro chunks, toasted coconut, or other flavorings like cinnamon for extra texture and taste.
  • Use Fresh Taro for Best Results: Fresh taro provides a richer flavor, though frozen taro works well too.
  • Non-Dairy Option: Substitute coconut milk or almond milk for the dairy ingredients to make this recipe dairy-free.
  • No Ice Cream Maker?: If you don't have an ice cream maker, place the chilled mixture in a freezer-safe container and stir every 30 minutes as it freezes to break up ice crystals and improve texture.
Keyword Taro Ice Cream