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!
Keyword: homemade ice cream, taro, taro ice cream
500 ml whipping cream
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.