Ube Batty Ice Cream

Ube Batty Ice Cream

This batty ice cream is dairy free and gets its vivid hue from ube extract (a perfect purple for Halloween, I thought). I used coconut cream, milk, and cashews to make the base super creamy, and then I blended it with the ube, vanilla, and Great Lakes Collagen. To complete my bat I added marzipan for the ears, chocolate for the faces, and used shimmer dust to paint wafer paper wings. Fly on over to @luxeandthelady’s blog (it’s scary easy).

  1. Makes: about 1.5 quarts


Ice Cream:

  • 1/2 cup raw cashews, soaked (see below for instructions on soaking) 
  • 1 14oz can full fat coconut milk
  • 1 14oz can coconut cream (I like Trader Joe’s brand, or else you will have to refrigerate the can upside down the night before) 
  • 2 scoops Great Lakes Collagen Peptides
  • 2 teaspoons ube extract
  • 1/4 teaspoon sea salt
  • 2 teaspoons pure vanilla extract
  • 9 drops pure liquid Stevia extract (or 2-4 tablespoon pure maple syrup depending on how much sweetness you like) 

Bat Decorations:

  • 1/4 cup vegan or regular white chocolate chips
  • 1/4 cup dark chocolate chips
  • 1/4 teaspoon coconut oil (divided between the types of chocolate)* (optional to smooth the chocolate)
  • Marzipan
  • Ube extract
  • 1 sheet wafer paper
  • Purple color or shimmer dust
  • Food safe paintbrush
  • Vanilla extract
  • Sugar cones


  • The chocolate details can be created in advance by melting the chocolate chips and coconut oil (if using) over a double boiler, or in the microwave (in 30 second bursts) until smooth. Use a toothpick dipped in the melted chocolate to draw the fangtastic smiles and eye onto a piece of wax paper.
  • Allow them to set while you make the ice cream. Placing them in the refrigerator helps to speed up the process.
  • You can also color a little marzipan with the ube extract and form it into triangles for the ears. To make the wings I added the color dust to a bit of vanilla extract and painted it onto wafer paper. Once the paper was dry I cut the wings out.
  • To soak the cashews, add 1/4 tablespoon sea salt to a bowl with 1 cup water and add the cashews. Cover them and allow them to sit on the counter for at least 3 hours. Drain and rinse until the water coming off of them is clear. Set aside until ready to use. 
  • To make the ice cream base, add the coconut milk and coconut cream (just the cream on top, not the liquid) to a small saucepan and bring to a simmer. 
  • Transfer the base to a high powered blender and blend with the collagen, salt, soaked cashews, vanilla, ube, and sweetener of your choice for at least one minute on high (be careful to watch the lid as you are using a hot liquid). 
  • Move the ice cream mixture to a heat proof bowl, cover snugly with plastic wrap (I like to place the wrap so it touches the top of the mixture to prevent a “skin” from forming), and place in the refrigerator for at least 4 hours or overnight to cool. If you aren’t going to churn the ice cream you can now transfer it to a heat and freezer safe container (a small casserole dish or baking pan works well). Transfer right into your freezer. You will want to stir the mixture every so often for the first few hours so no ice crystals form. 
  • When you are ready to make your ice cream, transfer it to an ice cream machine and churn following the manufacturer’s instructions (keep in mind that non dairy ice cream freezes in almost half the time of a recipe with dairy). 
  • Eat immediately for a soft serve like texture, or place in a freezer safe container, and freeze for at least 2 hours to set into ice cream. 
  • To make your scoops a it batty, add the chocolate details, marzipan ears, wafer wings, and enjoy! You could also use Oreo cookies broken in half for the wings if you prefer.

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