Ingredients needed: 2 ¼ cup cashew milk, frozen 1 ½ cup cashews ½ cup water ½ cup blueberries ¼ cup coconut cream 2 tbsp ube powder (purple yam that has been grated and dehydrated into a powder) 1 frozen banana 1 tbsp coconut oil 1 tsp vanilla extract Borage flowers (to garnish)
Preparation: Add cashews and water in food processor and blend until smooth. Add banana and cashew milk and blend until smooth. I froze the cashew milk beforehand so that it would have a thicker texture. Add vanilla extract, coconut oil, ube powder, and blueberries. Blend until the mixture turns a light purple tint. Ready to serve. If you would like your ice cream to be more solid, store it in the freezer for several hours or as needed. I poured mine into a cake pop pan and left it in the freezer overnight. In the morning, I left it out for 10 minutes, scooped it out into a bowl, and garnished with borage.
What is Ube? Ube is a root vegetable that is native to the Philippines. It is a bright purple color, and its relatives are taro and the Okinawa sweet potato. It is sometimes referred to as “purple yam.” In Filipino culture, ube is often used to make sweets and desserts. Ube has been around for many millennia and has been used throughout time as a laxative, treatment for fevers, hemorrhoids, gonorrhea, leprosy, and tumors, and a way to rid parasitic worms from the body.