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homemade ice cream from taro roots
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Taro Ice Cream Recipe

This no-churn Taro Ice Cream recipe has a light, nutty, and mildly sweet flavor that is so easy to make. This can easily be your newest favorite ice cream flavor, I know it is one of mine! 
Prep Time25 mins
Cook Time15 mins
Chilling time6 hrs
Course: Dessert
Cuisine: Asian
Keyword: homemade ice cream, taro, taro ice cream
Servings: 10
Calories: 348kcal
Author: Bebs


  • 500 grams Taro
  • 300 ml condensed milk
  • 500 ml whipping cream
  • 2 tbsp butter
  • 4-6 tbsp milk
  • ½ teaspoon salt


  • Peel the taro using gloves then cut into 1-inch cubes. Rinse them thoroughly. Boil in water just enough to cover the taro for 15-20 minutes or until cooked, then drain.
  • Transfer to a bowl while still hot. Using a spoon, mash the taro into smaller pieces.
  • Add salt and butter, then mix using a hand mixer at medium speed. Gradually add 4-6 tablespoon of milk and continue to blend until it becomes smooth and creamy.
  • Add condensed milk in 2 batches and mix until it is evenly blended. Chill for at least 30 minutes.
  • In a large, chilled bowl, whip the whipping cream using an electric mixer at high speed until stiff peaks form.
  • Take ⅓ of the whipped cream and mix it to the taro mixture using a spatula. Then add the rest and gently fold into the mixture until well blended.
  • Transfer to a rectangular pan or container. Tap the pan on the counter to get rid of trapped air bubbles. Place a plastic wrap on top of the pan and press it flat on the surface of the mixture. Freeze for 6 hours or overnight.
  • Scoop the taro ice cream to serving bowl or ice cream cones.



This recipe makes about 1.5liter of ice cream. A serving is about ½ cup, so this will make about 10-12 servings. 


Calories: 348kcal | Carbohydrates: 31g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 85mg | Sodium: 783mg | Potassium: 453mg | Fiber: 2g | Sugar: 17g | Vitamin A: 936IU | Vitamin C: 3mg | Calcium: 147mg | Iron: 1mg