Why You’ll Love This Recipe
This homemade Ube Ice Cream is smooth, creamy, and packed with authentic ube flavor. The striking purple color makes it a standout dessert for special occasions, while the simple ingredients and straightforward preparation make it easy enough for any home cook. Whether you’re familiar with Filipino desserts or trying ube for the first time, this ice cream is sure to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Heavy cream
Whole milk
Sweetened condensed milk
Ube halaya (ube jam)
Ube extract
Vanilla extract
Salt
Directions
In a large mixing bowl, whisk together the ube halaya, sweetened condensed milk, ube extract, vanilla extract, and a pinch of salt until smooth.
Gradually whisk in the whole milk until fully incorporated.
In a separate bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the ube mixture until evenly combined.
Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions.
Once churned, transfer the ice cream to a freezer-safe container.
Cover and freeze for several hours or until firm.
Scoop and serve cold.
Servings and timing
Servings: 8
Prep Time: 20 minutes
Churn Time: 25 minutes
Freeze Time: 4 hours
Total Time: Approximately 4 hours 45 minutes
Variations
Add crushed vanilla wafers or graham crackers for extra texture.
Mix in toasted coconut flakes for a tropical twist.
Swirl in additional ube halaya before freezing for ribbons of flavor.
Add white chocolate chunks for extra sweetness.
Use coconut milk in place of some of the dairy for a richer coconut flavor.
Storage/Reheating
Store Ube Ice Cream in an airtight freezer-safe container for up to 2 weeks.
Place a piece of plastic wrap directly on the surface before sealing to help prevent ice crystals.
Allow the ice cream to sit at room temperature for 5 to 10 minutes before scooping if it becomes too firm.
This dessert should not be reheated.
FAQs
What does ube ice cream taste like?
Ube has a mildly sweet flavor with hints of vanilla, nuttiness, and earthiness, making it distinct from traditional yam or sweet potato desserts.
Can I make this recipe without an ice cream maker?
Yes. Freeze the mixture in a shallow container and stir every 30 to 45 minutes for several hours to reduce ice crystals.
What is ube?
Ube is a purple yam commonly used in Filipino desserts and baked goods.
Can I use fresh ube instead of ube jam?
Yes, but you’ll need to cook and mash it thoroughly, and you may need to adjust the sweetness.
Why is ube ice cream purple?
Its vibrant purple color comes naturally from the ube itself, though some recipes enhance the color with ube extract.
Can I make this recipe less sweet?
Yes. Reduce the amount of sweetened condensed milk and adjust to your preference.
Is ube the same as taro?
No. Ube and taro are different root vegetables with distinct flavors and appearances.
How long does homemade ube ice cream last?
It is best enjoyed within 1 to 2 weeks when stored properly in the freezer.
Can I add mix-ins?
Absolutely. Chocolate chips, coconut flakes, cookie pieces, and nuts all pair well with ube.
Can I use low-fat milk?
Yes, but the ice cream may be less creamy and rich than when made with whole milk and heavy cream.
Conclusion
Ube Ice Cream is a delicious and eye-catching dessert that showcases the unique flavor of purple yam in a creamy frozen form. Easy to customize and perfect for warm weather, this homemade treat brings a taste of Filipino-inspired sweetness to any occasion.
PrintUbe Ice Cream
Ube Ice Cream is a rich and creamy Filipino-inspired frozen dessert featuring the sweet, nutty flavor of purple yam. Its vibrant purple color and smooth texture make it a beautiful and refreshing treat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Churn
- Cuisine: Filipino
- Diet: Vegetarian
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup sweetened condensed milk
- 1 cup ube halaya (ube jam)
- 1 tablespoon ube extract
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- In a large mixing bowl, whisk together the ube halaya, sweetened condensed milk, ube extract, vanilla extract, and salt until smooth.
- Gradually whisk in the whole milk until fully combined.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the ube mixture until evenly incorporated.
- Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions, about 25 minutes.
- Transfer the churned ice cream to a freezer-safe container.
- Cover and freeze for about 4 hours or until firm.
- Scoop and serve cold.
Notes
- Add crushed vanilla wafers or graham crackers for extra texture.
- Mix in toasted coconut flakes for a tropical variation.
- Swirl additional ube halaya into the ice cream before freezing for ribbons of flavor.
- White chocolate chunks make a delicious mix-in.
- Store in an airtight freezer-safe container for up to 2 weeks.
- Let the ice cream sit at room temperature for 5 to 10 minutes before scooping if very firm.
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 29 g
- Sodium: 120 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 75 mg
