Vegan Taro Ice Cream

1

Steam the Taro

Steam taro cubes over boiling water until very tender (approx. 20 minutes). For the best texture, ensure they are soft enough to mash with a spoon before removing from heat.

2

Simmer the Sweet Cream

In a saucepan, whisk coconut milk, coconut cream, sugar, and salt over medium heat. Bring to a low simmer—don't let it boil hard—just enough to fully dissolve the sugar grains.

3

The High-Speed Blend

Transfer the hot steamed taro and vegan butter to a high-speed blender. Pour in the warm coconut mixture and blend on high for 60 seconds until perfectly aerated and smooth.

4

Chill & Freeze

Chill the base in the fridge for at least 4 hours (overnight is better for flavor development). Churn in your ice cream maker until thick, then transfer to a container and freeze until firm.