Keto Ube Keso Ice Cream

Ingredients

• Heavy Cream2 cups
• Unsweetened Almond Milk1 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 Extract2 teaspoons
• Purple Food Coloring (optional)
• Stevia-sweetened White Chocolate Chunks (optional for topping)

Instructions

1. 1In 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. 2In a separate bowl, whisk together the sweetener and mashed purple yam until well combined.
3. 3Slowly pour the yam mixture into the saucepan while whisking continuously. Continue whisking until the mixture is smooth and well incorporated.
4. 4Add the crumbled kesong puti (white cheese) to the saucepan and stir gently until it melts and blends into the mixture.
5. 5Remove 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. 6Let 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. 7Once 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. 8When 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. 9Enjoy your homemade Keto ube kesong puti ice cream!