Cassava Ice Cream

This cassava ice cream is ultra-creamy, lightly sweet, and infused with warm vanilla for a cozy homemade dessert.

Ingredients

• 1 cup cooked cassava, cooled
• 1/2 cup whole milk
• 2 tablespoons honey, plus extra for drizzling
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream
• 2 tablespoons sweetened condensed milk
• 1 tablespoon sugar
• 1 pinch salt

Instructions

1. Peel and remove any fibrous core from the cooked cassava if needed, then let it cool completely.
2. Add the cassava, milk, honey, vanilla extract, heavy cream, condensed milk, sugar, and salt to a blender.
3. Blend until completely smooth and creamy, scraping down the sides as needed to make sure there are no lumps.
4. Pour the mixture into a freezer-safe container and smooth the top.
5. Freeze for 1 to 2 hours for a soft-serve texture, or 3 to 4 hours for firmer scoopable ice cream.
6. Let it sit at room temperature for 5 minutes before scooping if fully frozen.
7. Serve in bowls or cones and drizzle with extra honey if desired.

Tip: For the smoothest texture, blend the cassava while it’s very soft and fully cooked, and chill the mixture before freezing for creamier scoops.