Even the most ardent meat eater will enjoy this substantial, spicy chili’s wonderful protein content. Toppings like lime and sour cream might be added, if you’re not vegan.
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Total Time: | 30 mins |
| Servings: | 1 |
Ingredients
- ½ ube (purple yam), peeled
- ½ cup milk
- 1 scoop vanilla ice cream
Instructions
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil.
- Add ube, cover, and steam until tender, about 20 minutes. Cool until easily handled, then cut into cubes.
- Combine 1/4 cup cubed ube, milk, and vanilla ice cream in a blender; blend until smooth.
- If you can’t find fresh ube, you could use ube jam or powdered ube instead.
- Nutrition data for this recipe includes the full amount of ube. The actual amount of ube consumed will vary.
Nutrition Facts
| Calories | 275 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 6 g |
| Protein | 8 g |
| Saturated Fat | 3 g |
| Sodium | 92 mg |
| Sugars | 10 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
If you have ube condensed milk, you can also substitute it for the ice cream.
I used half ube and half Hawaii purple yam which is sweeter. I also crushed some ice with it so it’s more like a slush. Delicious!
This is a yummy way to use ube! The shake reminds me of an ube smoothie I tried at my local boba shop. My toddler son also loved it. Thanks for the recipe!