Vegan Ube Milkshake Recipe
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 4 ounces purple yam. You could also use frozen mashed purple yam or purple yam powder (see below)
  • ½ cup non-dairy milk
  • 1 cup non-dairy vanilla ice cream
  • Toppings (optional):
  • soy whipped cream
  • cocoa syrup (I used NuNaturals NuStevia Cocoa syrup)
  • vegan caramel sauce (I used Date Lady caramel sauce)
Instructions
  1. In a blender, combine purple yam, milk, and ice cream. Blend for 15-20 seconds or until well-combined.
  2. Transfer to a serving glass.
  3. Add toppings (optional)
To prepare fresh purple yam:
  1. Peel purple yam and steam in hot water over medium heat until it's soft enough to mash. Turn off heat and drain. Alternatively, you could steam with the skin on. After steaming, let it cool down and peel skin with your hands.
  2. Mash and proceed with the ube milkshake recipe.
To prepare frozen purple yam:
  1. Thaw and proceed with the ube milkshake recipe. Make sure the kind you're buying at the store is cooked and mashed. It's usually available at the frozen section of Asian grocery stores.
To prepare purple yam powder:
  1. Heat ½ cup non-dairy milk in a small pot over low heat for 3-5 minutes.
  2. Add 2 tablespoons purple yam powder.
  3. Stir with a ladle or spatula until consistency has turned thick and creamy, similar to the texture of a mashed potato.
  4. Turn off heat and proceed with the ube milkshake recipe.
Recipe by ASTIG Vegan at https://www.astigvegan.com/vegan-ube-milkshake/