Description
Creamy, nutty, and nostalgic, this homemade Handel’s taro ice cream brings together the earthy sweetness of taro with the indulgence of coconut milk and cream.
Ingredients
1 cup mashed taro or 1/2 cup taro powder
1 can (13.5 oz) full-fat coconut milk
1 cup heavy cream
3/4 cup granulated sugar
1 tsp vanilla extract
1/4 tsp salt
2 tbsp sweetened condensed milk (Optional)
Instructions
1. In a saucepan over medium heat, combine coconut milk, heavy cream, and sugar. Stir until sugar is fully dissolved.
2. Add mashed taro or taro powder to the pan. Simmer and stir for 5–7 minutes until smooth.
3. Remove from heat and stir in vanilla extract and salt.
4. Blend the mixture for a silky texture if using fresh taro. Let it cool to room temperature, then chill in the fridge for 3 hours.
5. Pour the chilled base into an ice cream maker and churn for 20–25 minutes, or use the no-churn method by freezing in a loaf pan and stirring every 45 minutes for the first 2 hours.
6. Transfer to a sealed container and freeze for at least 3 more hours before serving.
7. Scoop and serve with optional toppings like mochi, syrup, or toasted coconut.
Notes
Fresh taro must be steamed and mashed smoothly before use.
Taro powder makes the recipe quicker but slightly less earthy.
For best results, chill your mixture thoroughly before churning.
Can be stored for up to 3 weeks in an airtight container.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Churned / No-Churn
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 scoop
- Calories: 240
- Sugar: 18g
- Sodium: 45mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg