No-Churn Coconut-Taro Ice Cream

Name: No-Churn Coconut-Taro Ice Cream
Prep time: PT0D0H0M
Cook time: PT2D0H0M
Total time: PT2D0H0M
Yield: Makes 1 pint
Ingredients: Two 14-oz. cans coconut cream, divided; 1½ cups (8¾ oz.) peeled, coarsely chopped taro root; 1 cup sugar; ½ cup roasted unsalted cashews; ¼ tsp. kosher salt; Purple food coloring (optional)

You don’t need an ice cream maker for this lovely lavender-hued treat, which just so happens to be vegan.

Serves
Makes 1 pint
Time
2 days

PHOTO: NINA GALLANT • FOOD STYLING: MADISON TRAPKIN

By Jessie YuChen

Published on August 16, 2024

SAVEUR contributing editor Jessie YuChen often throws pan-cultural popups and parties around New York City—sometimes in restaurants, but also in shops, homes, and event spaces with varying collections of kitchen equipment. This vibrant, violet-colored ice cream suits all kinds of events nicely; the plant-based treat comes together easily, no ice-cream machine required. Sweet-and-salty flavor combinations are beloved in Taiwan, where YuChen grew up; they suggest sandwiching this ice cream between Ritz crackers or even scallion crisps for an unexpected savory twist.

Featured in “6 Bold Ice Cream Sandwich Recipes to Change Things Up This Summer” by Kat Craddock.

Ingredients

Two 14-oz. cans coconut cream, divided
1½ cups (8¾ oz.) peeled, coarsely chopped taro root
1 cup sugar
½ cup roasted unsalted cashews
¼ tsp. kosher salt
Purple food coloring (optional)

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Instructions

Step 1

The day before you plan to make the ice cream, refrigerate one of the cans of coconut cream for at least 24 hours.

Step 2

The following day, make the ice cream base: To a medium pot, add the remaining (room-temperature) can of coconut cream, the taro, sugar, cashews, and salt. Bring to a boil over high heat, then turn the heat to medium to maintain a low boil and cook, stirring occasionally, until the taro is very soft and the liquid has thickened enough to coat the back of a spoon, 25–30 minutes. Remove from the heat and set aside to cool slightly.

Step 3

Carefully transfer the taro-coconut cream mixture to a blender and blend on high until smooth. (If your blender is not particularly powerful, you can prevent it from overheating by stopping the motor every 15 seconds or so, or by blending in batches.) Refrigerate the blender jug until the liquid is thoroughly chilled, at least 4 hours.

Step 4

Carefully scoop the solid, opaque coconut cream from the chilled can into a large chilled bowl (save the clear liquid for another use). Using a whisk or hand mixer, beat the coconut cream until fluffy and thickened to soft peaks, 1–2 minutes. Whisk in the reserved taro mixture and, if desired, a few drops or up to 1 teaspoon of food coloring, until just combined. Transfer to a freezer-safe container with a tight-fitting lid. Cover and freeze until very firm, at least 4 and up to 24 hours.

The day before you plan to make the ice cream, refrigerate one of the cans of coconut cream for at least 24 hours.
The following day, make the ice cream base: To a medium pot, add the remaining (room-temperature) can of coconut cream, the taro, sugar, cashews, and salt. Bring to a boil over high heat, then turn the heat to medium to maintain a low boil and cook, stirring occasionally, until the taro is very soft and the liquid has thickened enough to coat the back of a spoon, 25–30 minutes. Remove from the heat and set aside to cool slightly.
Carefully transfer the taro-coconut cream mixture to a blender and blend on high until smooth. (If your blender is not particularly powerful, you can prevent it from overheating by stopping the motor every 15 seconds or so, or by blending in batches.) Refrigerate the blender jug until the liquid is thoroughly chilled, at least 4 hours.
Carefully scoop the solid, opaque coconut cream from the chilled can into a large chilled bowl (save the clear liquid for another use). Using a whisk or hand mixer, beat the coconut cream until fluffy and thickened to soft peaks, 1–2 minutes. Whisk in the reserved taro mixture and, if desired, a few drops or up to 1 teaspoon of food coloring, until just combined. Transfer to a freezer-safe container with a tight-fitting lid. Cover and freeze until very firm, at least 4 and up to 24 hours.