Taro Ice Cream Recipe

By
Max Falkowitz
Max Falkowitz is a contributing writer at Serious Eats.
Max Falkowitz
Max Falkowitz is a food and travel writer from Queens. From 2012 to 2015 he worked at Serious Eats, first as New York editor and later as features editor. He's also the co-author of the Dumpling Galaxy Cookbook with Helen You, and the author of the trivia game Taste Test: 200 Trivia Questions for Food Nerds.
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Updated Apr. 15, 2020
Taro ice cream
Photograph: Max Falkowitz

Taro is a mildly sweet, very starchy tuber often used in Asian desserts. Its light, nutty flavor works especially well in ice cream and cooking it releases so much starch that your ice cream won't need any eggs.

Recipe Facts

5

(2)

Active: 60 mins
Total: 8 hrs
Serves: 8 servings
Makes: 1 quart

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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. In a heavy-bottomed medium saucepan, melt butter on medium heat. When butter has melted completely and foam has subsided, increase heat to high and add taro. Stir to coat with butter and cook until the taro turns slightly translucent, begins to color at the edges, and reduces in volume to a soft, starchy lump, about 5 minutes.

  2. Use a wooden spoon to scrape any starchy bits off the bottom of the saucepan, then stir in cream, coconut milk, and sugar. Bring to a simmer and then reduce to very low heat. Cover and cook until taro is completely soft, about 20 minutes.

  3. Transfer dairy mixture to a blender and carefully purée on high speed until very smooth, about 30 seconds. (To keep blender top from popping off, remove the plastic knob in the center of the lid and cover with a paper towel folded over several times.) Pour through a strainer into an airtight container, add salt to taste, and chill in refrigerator until very cold, at least 4 hours.

  4. When ice cream base is cold, transfer to ice cream maker and churn according to manufacturer's instructions. Transfer ice cream to airtight container and chill in freezer at least 6 hours before serving. Let ice cream sit on counter for 5 minutes before scooping.

Special equipment

Ice cream maker, blender

This Recipe Appears In

Nutrition Facts (per serving)
451 Calories
35g Fat
35g Carbs
3g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 451
% Daily Value*
Total Fat 35g 45%
Saturated Fat 25g 124%
Cholesterol 75mg 25%
Sodium 147mg 6%
Total Carbohydrate 35g 13%
Dietary Fiber 2g 7%
Total Sugars 21g
Protein 3g
Vitamin C 3mg 14%
Calcium 56mg 4%
Iron 2mg 11%
Potassium 350mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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