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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
I've had a hankering for ice-cream, so I went shopping in one of my favorite Asian food stores and picked up some goodies, that I'll be experimenting with in the coming weeks.
Purple yam paste is one ingredient I picked up, I've used this before in this steamed cheese cake and in this coconut sponge cake, and ice-cream was clearly the next logical step - wasn't it?
I froze the quantity I needed with some coconut cream overnight, in some cling film, mainly because my freezer is packed, there is no way I can fit the ice-cream maker bowl in there or even any other bowl for that matter. This just means once I've made it I have to eat it all, 'sigh' what a shame...
As with all the recipes here, it's dairy free! and there are no gluten in this either, so enjoy to your hearts content. There is but one warning, it's super sweet!! no added sugar, the paste is just very sweet, however the bitterness from the chocolate chips helped tone it down somewhat. Next time I will add cacao nibs for even more nutrition and intense bitter compounds - think this would make for a better contrast as cacao nibs do not have added sugar.
#Tip: this recipe is NOT for you if you have diabetes or need to keep your blood sugar levels regulated for whatever reason#
Purple Yam Ice-cream
Ingredients
serving 2 scoops
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
- 3 tablespoons purple yam paste
- 2 tablespoons full fat coconut cream
- 1/4 cup coconut milk
- 1/4 teaspoon xanthan gum
- pinch salt
- Fresh mint leaves
- 1 tablespoon dark chocolate chip
- few drops purple food coloring #optional - to intensify the colour
#As with all recipes on this blog unless otherwise stated they are my own; be kind enough to, link back to original, make, share and highlight - happy sharing #
Preparation
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Freeze the yam paste and coconut cream, remove from the freezer once solid and let sit for 2-3 minutes depending on how hard they have frozen.
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Break up and place in a food processor, add the coconut milk, mint
leaves, xanthan gum, salt, and continue blending till smooth.
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
scrape the blended yam paste into a clean container (this was a very small, more like miniature, sponge tin), sprinkle this with the chocolate chips and stir in - freeze it for about 2 hrs.
When you scoop it, it should look like this...
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Add some mint or basil leaves and serve.
Bon Appétit!!
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Till next time, EAT mindfully, DRINK responsibly, and EXERCISE your mind and body!!!
***Disclaimer: Any of the information within this blog post and others on this site is for information and educational purposes only and is NOT intended to be taken as diagnosis, treatment, cure or to prevent any disease. Any reader concerned about his or her health is advised to seek medical advice from their GP or relevant medical professional***
Labels: 5 Ingredients Challenge, Asian, dairy free, Egg free, Nut free, Recipe List, Sweet Treats
