Keto Ube Keso Ice Cream

A creamy and indulgent ice cream with the flavors of purple yam (ube) and white cheese (kesong puti), made suitable for a keto diet.

Ingredients

• 
  Heavy Cream

  2 cups

• 
  Unsweetened Almond Milk

  1 cup

• 
  Stevia or Equal Gold (any preferred sweetener)

  3/4 cup

• 
  Cooked and Mashed Purple Yam (Ube)

  1/2 cup

• 
  Crumbled Kesong Puti (White Cheese)

  1/2 cup

• 
  Vanilla Extract

  2 teaspoons

• 
  Purple Food Coloring (optional)

• 
  Stevia-sweetened White Chocolate Chunks (optional for topping)

Steps

1. In a saucepan, combine the heavy cream and almond milk over medium heat. Heat the mixture until it starts to simmer, but do not let it boil.
2. In a separate bowl, whisk together the sweetener and mashed purple yam until well combined.
3. Slowly pour the yam mixture into the saucepan while whisking continuously. Continue whisking until the mixture is smooth and well incorporated.
4. Add the crumbled kesong puti (white cheese) to the saucepan and stir gently until it melts and blends into the mixture.
5. Remove the saucepan from the heat and stir in the vanilla extract. If desired, add a few drops of purple food coloring to enhance the ube color.
6. Let the mixture cool for a few minutes, then pour it into an ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes.
7. Once the ice cream has reached a soft-serve consistency, transfer it to a lidded container and freeze for at least 4 hours or until firm.
8. When ready to serve, scoop the keto ube kesong puti ice cream into bowls or cones. You can top it with stevia-sweetened white chocolate chunks or any desired keto-friendly toppings.
9. Enjoy your homemade Keto ube kesong puti ice cream!

Nutritional Value