cakesflare.com

Facebook

Taro Ice Cream: The Unique, Creamy Dessert You’ll Love!

Taro Ice Cream
Jump to Recipe Print Recipe

Taro Ice Cream: A Creamy, Nutty Delight You Need to Try

 

Taro ice cream is a deliciously creamy dessert with a nutty and mildly sweet taste, made from taro, a starchy root found in tropical regions like the Philippines. It has a smooth, rich texture, thanks to taro’s natural starchiness and the addition of coconut cream.

 

This homemade taro ice cream is easy to make using a no-churn method or an ice cream machine. While taro powder is a convenient alternative, fresh taro gives the ice cream a more authentic flavor and a naturally earthy, vanilla-like aroma.

 

A naturally purple, creamy, and refreshing delight, this is a must-try ice cream flavor if you’re searching for something new and unique!

 

Taro Ice Cream

 

💜 Why You’ll Love This Homemade Taro Ice Cream Recipe

 

✔ Unique Flavor

Taro ice cream has a slightly sweet, nutty, and earthy taste with hints of vanilla and coconut, making every bite memorable.

✔ Creamy & Smooth Texture

The combination of taro paste, coconut cream, and heavy cream creates an irresistibly rich and velvety consistency.

✔ All-Natural Ingredients

Unlike store-bought ice cream, this recipe is free from artificial preservatives and colorings while staying true to taro’s natural goodness.

✔ Nostalgic & Fun to Make

For many, taro ice cream brings back childhood memories or introduces a new cultural experience. Whether you’re making it for fun or as a special treat, this ice cream is a must-try!

 

🍦 Essential Ingredients for Creamy Homemade Taro Ice Cream

 

 Main Ingredient

  • 500g fresh taro root, grated (for authentic flavor)

Dairy & Cream Base

  • 2 cups heavy cream (for a creamy texture)
  • 300ml condensed milk (adds sweetness)
  • 1 can (14 oz) coconut milk (enhances richness)
  • 1 cup full-fat cream (improves consistency)

 Sweeteners & Flavor Enhancers

  • ¾ cup sugar (adjusts sweetness)
  • ½ teaspoon kosher salt (balances flavor)
  • ½ cup taro powder (optional for deeper color & taste)

 Texture & Binding Agents

  • 2 tbsp unsalted butter (for smoothness)
  • ¼ cup soymilk or regular milk (to adjust consistency)

 

Taro Ice Cream

 

🥄 Step-by-Step Guide: How to Make Taro Ice Cream at Home

 

Step 1: Preparing the Taro Mixture

In a heavy-bottomed saucepan over medium heat, melt the butter. Add the grated taro when the butter has melted and the froth has subsided. Stir well, coating the taro in butter, and cook for 3–5 minutes until it turns translucent and slightly golden on the edges.

 

The taro will soften and reduce volume as it cooks, turning into a thick, starchy mixture. Using a wooden spoon, scrape up any starchy bits from the pan.

 

Add the coconut milk, heavy cream, and sugar, stirring gently to combine. Bring the mixture to a low simmer, then cover the saucepan and cook for about 20 minutes or until the taro is entirely soft and slightly purple-grey.

 

Step 2: Blending & Chilling the Ice Cream Base

Carefully transfer the warm taro mixture into a blender. Blend on high speed for about 30 seconds until it becomes completely smooth and creamy.

💡 Tip: To prevent pressure buildup, remove the plastic knob from the blender lid and cover the hole with a paper towel while blending.

Pour the mixture into an airtight container after straining it through a fine-mesh sieve. To improve the flavour, add a sprinkle of salt and stir. Then, chill for at least 4 hours or until completely cooled.

 

Step 3: Churning and Freezing the Ice Cream

 

Pour the cold ice cream base into an ice cream machine and churn it as directed by the manufacturer. Before serving, move the churned ice cream to a freezer-safe container and freeze it for at least six hours.

 

💡 For an extra smooth texture, chill the heavy cream and coconut milk before using them.

 

 Step 4: Serving & Enjoying

Transfer the taro ice cream into ice cream cones or bowls using a spoon. Add some chopped almonds, salted peanuts, or chewy boba pearls for texture.

 

Taro Ice Cream

 

🥶 How to Store Taro Ice Cream for Maximum Freshness

 

To avoid freezer burn, move the ice cream to an airtight, freezer-safe container.

 

✔ Best Quality: Consume within 2–3 months.
 ✔ Longer Storage: To avoid ice crystals, press a sheet of plastic wrap straight over the surface before closing.

 

🔍 Frequently Asked Questions (FAQs)

 

Q: Can I use taro powder instead of fresh taro?

Yes! Taro powder is convenient and gives a consistent purple color, but fresh taro offers a more natural, nutty taste and creamier texture.

Q: Why is my taro ice cream not creamy?

For a smoother texture, chill the ice cream base properly before churning. Using full-fat coconut milk and heavy cream also prevents iciness.

Q: Can I make taro ice cream without an ice cream maker?

Yes! Use the no-churn method by blending the ice cream base, pouring it into a container, and freezing it. Stir every 30 minutes for the first 3 hours to prevent ice crystals.

Q: How can I enhance the flavor of taro ice cream?

Adding vanilla or a small amount of purple yam (ube) extract can boost the flavor and create a richer taste.

Q: What toppings go well with taro ice cream?

Taro ice cream pairs well with boba pearls, toasted coconut flakes, mochi, honey, or crushed cookies.

 

Q: Can I use other plant-based milk instead of coconut milk?

Yes! While coconut milk adds richness, you can substitute it with almond, oat, or cashew milk for a lighter version. Remember that the texture may be slightly less creamy, so using full-fat plant-based dairy is recommended.

Q: What can I serve with taro ice cream?

Taro ice cream pairs well with Asian desserts like boba tea, mango sticky rice, or mochi. You can also serve it in a waffle cone, drizzle it with honey, or enjoy crushed graham crackers or caramel sauce for extra sweetness.

 

🍽 Final Thoughts – Try This Delicious Taro Ice Cream Recipe!

 

Taro ice cream is a one-of-a-kind dessert that combines earthy, nutty, and creamy flavours in every bite.This simple homemade recipe is worth trying whether you enjoy traditional ice cream flavours or are searching for something novel and interesting!

 

📢 Share Your Experience & Stay Connected!

 

Have you made this homemade taro ice cream? Let us know in the comments below! 📸 Tag us on social media with your taro ice cream creations—we’d love to see them! Remember to forward this recipe to loved ones who enjoy unusual frozen desserts!

 

Taro Ice Cream

Taro Ice Cream recipe

Taro ice cream offers a nutty and mildly sweet flavor, made from the taro root, which is packed with fiber, nutrients, and minerals. It’s easy to prepare, and whether using no-churn methods or an ice cream machine, this unique dessert could become your next favorite treat.
Print Recipe Pin Recipe
Prep Time 5 hours
Cook Time 5 hours
Total Time 10 hours
Course Dessert
Cuisine American
Servings 10 people
Calories 5430 kcal

Equipment

  • Heavy-bottomed saucepan
  • Wooden spoon
  • Blender
  • Strainer
  • Airtight container (for chilling and storing)
  • Ice cream maker
  • Freezer-safe container (for storing after churning)

Ingredients
  

  • 500 grams – Grated taro for its signature taste
  • Dairy and Cream Base
  • 2 cups – Liquid ingredients for a creamy texture
  • 500 ml – Whipping cream
  • 300 ml – Condensed milk
  • 14- ounce can – Coconut milk
  • ⅔ pound – Heavy cream
  • 1 cup – Full-fat cream
  • Sweeteners and Flavor Enhancers
  • ¾ cup – Sugar to enhance flavor
  • ¾ teaspoon – Adjusts taste
  • ½ teaspoon or 1/4 tsp – Kosher salt or regular salt
  • Texture and Consistency Boosters
  • ½ cup – Taro powder for a rich texture
  • 4-6 tbsp or 2 tbsp – Liquid adjustments for consistency
  • Fats and Binding Agents
  • 2 tablespoons – Unsalted butter or butter for smoothness
  • Liquid Adjustments
  • ¼ cup – Soymilk can be substituted
  • Milk – Used to adjust consistency

Instructions
 

  • Preparing the Taro Mixture
  • Melt butter in a saucepan over medium heat.
  • Add taro and stir until coated with butter.
  • Cook until translucent and slightly golden.
  • Scrape off starchy bits from the pan.
  • Pour in cream, coconut milk, and sugar.
  • Simmer on low heat, then cover.
  • Cook until taro softens (about 20 minutes).
  • Blending and Chilling
  • Transfer mixture to a blender.
  • Blend on high for 30 seconds until smooth.
  • Use a paper towel to cover the blender lid opening.
  • Strain into an airtight container.
  • Add salt to taste.
  • Refrigerate for at least 4 hours until chilled.
  • Churning and Freezing
  • Pour chilled mixture into an ice cream maker.
  • Churn following manufacturer’s instructions.
  • Transfer churned ice cream into an airtight container.
  • Freeze for at least 6 hours before serving.
  • Pre-chill cream and milk for a smoother texture.
  • Serve in bowls or cones with toppings like nuts or boba.
  • Storing Taro Ice Cream
  • Store in a freezer-safe, airtight container.
  • Seal tightly to prevent freezer burn.
  • Keep frozen for up to 2-3 months.
  • Ensure minimal air exposure for best freshness.
  • Enjoy anytime within the recommended shelf life.

Notes

Taro has a naturally starchy and nutty flavor that gives the ice cream a unique twist compared to other traditional flavors.
This ice cream is free from artificial preservatives, making it a healthier alternative to store-bought options.
It’s a great treat for those who enjoy trying new, exotic flavors.
Keyword Taro Ice Cream

Share the Post:
Picture of Alisha

Alisha

I'm Alisha, the baker behind CakesFlare! Here, I turn simple ingredients into irresistible treats. From decadent, classic cakes to modern, creative desserts, I share recipes that make baking easy, enjoyable, and delicious!

47 Responses

  2. Pingback: Ice Cream Cone Chips: A Genius Way to Reuse Cones!
  45. Pingback: 25 mg of viagra

Leave a Reply to magazin_shin_pzpa Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Related Posts