Simple Homemade Taro Root Ice Cream Recipe

Discover the delightful world of homemade taro root ice cream, a unique and flavorful treat that’s well worth the effort.

Taro ice cream is a delicious Asian-inspired dessert that ranks high among favorites like black sesame and matcha. While many commercial versions rely on artificial flavors, making it at home with real taro root elevates this treat to a whole new level.

The natural vanilla-coconut notes of taro shine when combined with dairy, resulting in an incredibly creamy texture. This recipe showcases the authentic taste of taro without overwhelming sweetness, allowing you to enjoy its subtle, nutty flavor.

When shopping for taro, look for firm tubers with moist cut edges and slightly glossy skin at well-stocked Asian markets. Any leftover taro can be used in savory dishes like curries or as a fried side dish.

This recipe simplifies the ice cream-making process by harnessing taro’s natural starch content, eliminating the need for egg-based custards. The result is a scoop-able, smooth ice cream that captures the essence of taro in every bite.

Authentic Taro Ice Cream Recipe

Ingredients

• 2 tablespoons unsalted butter
• 2/3 pound grated taro (about 2 cups, packed)
• 2 cups heavy cream
• One 14-ounce can coconut milk
• 3/4 cup sugar
• 3/4 teaspoon kosher salt

Directions

1. Melt butter in a heavy-bottomed medium saucepan over medium heat. Once melted and foam subsides, increase heat to high and add grated taro. Stir to coat with butter and cook until taro becomes slightly translucent, begins to color at the edges, and reduces to a soft, starchy mass (about 5 minutes).
2. Scrape any starchy bits from the bottom of the saucepan, then add cream, coconut milk, and sugar. Bring to a simmer, then reduce to very low heat. Cover and cook for about 20 minutes, or until taro is completely soft.
3. Carefully transfer the mixture to a blender and purée on high speed for about 30 seconds until very smooth. (To prevent accidents, remove the center knob from the blender lid and cover with a folded paper towel.) Strain the mixture into an airtight container, add salt to taste, and refrigerate until very cold (at least 4 hours).
4. Once chilled, pour the ice cream base into your ice cream maker and churn according to the manufacturer’s instructions. Transfer the churned ice cream to an airtight container and freeze for at least 6 hours before serving. For the best texture, let the ice cream sit at room temperature for 5 minutes before scooping.