Taro Ice Cream, No-churn Recipe, No Ice cream maker required!
This velvety, no-churn taro ice cream recipe is rich with flavour that you just cannot resist. Consisting primarily of the fresh root vegetable, condensed milk, and whipped creamer, you will never go back to store-bought again!
In a large pot, boil the fresh roots for approximately 30 minutes or until soft. Whilst the root is boiling, using a stand or hand mixer, whip the heavy cream on medium speed until it is thick and fluffy.
Strain the boiled taro. Then, add them to a blender along with the condensed milk and blend.
Once the mixture is smooth and holds no lumps, pour it into your bowl of whipping cream and gently fold with a spatula.
Once fully mixed, pour the taro ice cream mixture into a small container and distribute it evenly. With a small piece of saran wrap, press the plastic against the surface of the glacé so it is airtight. Freeze overnight.
To check if the root vegetable is fully cooked, use a fork to test and if it goes all the way through with no effort, it is ready.
If you cannot find heavy cream at your supermarket, whipping or heavy whipping cream will give the same results
If you do not have a blender, using a potato masher or a fork will do just fine. But keep in mind that the paste that makes the taro ice cream needs to be very smooth.