Description
Ube, or purple yam, is a staple in Filipino desserts, known for its striking natural color and sweet, slightly nutty vanilla-like flavor. This recipe guides you through creating a luxuriously creamy, homemade Ube Ice Cream. While traditional methods involve custard bases, this simplified version utilizes sweetened condensed milk and heavy cream for an unbelievably smooth, no-churn result that perfectly highlights the magic of ube.
Ingredients
Scale
- 1 (14-ounce) can sweetened condensed milk, chilled
- 2 cups heavy whipping cream, very cold
- 1/2 cup Ube Halaya (sweetened purple yam jam), store-bought or homemade
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- (Optional) 1-2 drops purple food coloring (if a deeper color is desired)
- (Optional) 1/4 cup toasted coconut flakes or ube bits for mix-ins
Instructions
- In a large bowl, combine the chilled sweetened condensed milk, Ube Halaya, vanilla extract, and salt. Stir vigorously until the Ube Halaya is fully incorporated and the mixture is uniformly colored a deep purple. If using, add the optional food coloring now.
- In a separate, chilled bowl, use an electric mixer (handheld or stand mixer fitted with a whisk attachment) to beat the very cold heavy whipping cream on medium-high speed until stiff peaks form. This usually takes 3–5 minutes. Be careful not to over-whip into butter.
- Gently fold about one-third of the whipped cream into the ube/condensed milk mixture using a rubber spatula to lighten the base.
- Gently fold the remaining whipped cream into the lightened base in two additions, working carefully to deflate as little air as possible. The goal is to maintain the volume of the whipped cream for a light texture.
- If using, gently fold in any optional mix-ins like coconut flakes or ube bits now.
- Pour the mixture into a freezer-safe loaf pan or airtight container. Cover the surface directly with plastic wrap to prevent ice crystals from forming, then cover the container tightly with a lid or foil.
- Freeze for a minimum of 6 hours, or preferably overnight, until firm.
- Let the ice cream sit at room temperature for 5–10 minutes before scooping and serving.
Notes
- Ube Halaya is the key ingredient; ensure it is smooth. If your Halaya is lumpy, blend it briefly before mixing into the condensed milk.
- For the best texture, ensure both the heavy cream and the condensed milk are thoroughly chilled before starting.
- This recipe is naturally gluten-free, relying on the natural starches in the yam for structure.
- To serve traditionally, pair with a drizzle of coconut syrup or toasted macapuno strings.
- Prep Time: PT15M
- Cook Time: 0 minutes
- Category: Frozen Dessert
- Method: No-Churn
- Cuisine: Filipino
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 35g
- Sodium: 75mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 38g
- Protein: 4g
- Cholesterol: 55mg