Making Simple Ube Ice Cream always takes me back to my childhood. Growing up, my grandmother would make the most delicious ube treats, from cakes to puddings, and of course, ice cream. I remember the first time I tasted it—smooth, creamy, and bursting with the earthy sweetness of purple yams. Simple Ube Ice Cream has become my go-to dessert when I want to relive those memories and share that delightful experience with others. Each time I scoop out a serving, it feels like a comforting hug from home.
Creating the Perfect Ube Flavor
What makes Simple Ube Ice Cream special is the ube itself, a vibrant purple yam that’s naturally sweet and rich in flavor. Preparing it requires patience but is absolutely worth it. I start by cooking and mashing the ube until it’s smooth, then blend it into a creamy base with coconut milk and a bit of condensed milk for a touch of sweetness. A few drops of ube extract add even more depth to the color and taste, making the ice cream not just delicious but also a feast for the eyes.
Freezing and Savoring the Creaminess
Once the mixture is blended, it’s time to chill and freeze. I pour it into my ice cream maker and watch as it churns into a thick, creamy consistency. If you don’t have an ice cream maker, don’t worry! You can still make Simple Ube Ice Cream by freezing it in a container and stirring every hour until it’s perfectly smooth. Patience is key here, but the reward is worth every minute. After a few hours in the freezer, you’ll have a batch of homemade ube ice cream ready to enjoy.
Sharing Simple Ube Ice Cream with family and friends has become a special tradition. The bright purple color always gets everyone excited, and the taste brings back memories for those who grew up with ube desserts. For newcomers, it’s a fun and delicious introduction to a unique flavor that feels both exotic and comforting. Making this ice cream not only satisfies my sweet tooth but also connects me to my roots and allows me to share that love with others, one scoop at a time.
Table of Contents
Chef’s Notes- Simple Ube Ice Cream
- Keep both the heavy cream and the mixing bowl well-chilled before starting. This helps the cream whip faster and results in a fluffier texture.
- Add the sweetened condensed milk gradually to avoid deflating the whipped cream. This ensures the mixture stays light and airy, giving you a creamier ice cream.
- The combination of ube extract and powder provides depth and richness to the ube flavor. Taste the mixture before freezing and add a bit more extract if you prefer a stronger flavor.
- Use a silicone spatula to spread the top of the ice cream mixture evenly in the container before freezing. This gives it a smoother texture when scooping later.
- Add small chunks of coconut, crushed cookies, or white chocolate chips for a unique twist. Mix them in gently after folding in the ube flavoring to keep the cream light.
Simple Ube Ice Cream
4
servings10
minutes0
minutes725
kcal5
hours5
hours10
minutesExperience the vibrant flavors of the Philippines with this Easy 3-Ingredient Ube Ice Cream! Perfect for any occasion, this no-churn recipe delivers a luxuriously creamy and beautifully colorful dessert that’s both simple and irresistible. Whether you’re a seasoned cook or a kitchen novice, you’ll love the rich taste and velvety texture that this ube ice cream brings to your table. Indulge in the sweet goodness, subtle nutty hints, and aromatic floral notes that make this treat a standout favorite. Elevate your dessert game effortlessly and delight your taste buds with every spoonful!
Ingredients
- Cream Mixture
2 cups cold heavy whipping cream
- Sweetener Component
1 can (14 ounces) chilled sweetened condensed milk
- Flavor Enhancers
4 teaspoons ube extract
1 tablespoon ube powder
- Alternative Ingredients:
Heavy Whipping Cream Replacement: Use coconut cream for a dairy-free option.
Sweetened Condensed Milk Substitute: Replace with a homemade mixture of evaporated milk and sugar for a lower-sugar alternative.
Ube Flavoring Extract Replacement: Substitute with vanilla extract for a different flavor profile.
Ube Powder Alternative: Use purple sweet potato powder if ube powder is unavailable.
Directions
- Whipping the Cream – In a large mixing bowl, beat the cold heavy whipping cream on medium-high speed using a hand mixer until it forms soft peaks, approximately 3-5 minutes.
- Incorporating the Sweetened Condensed Milk – Gradually pour in the chilled sweetened condensed milk while continuing to whip the mixture until it thickens and stiff peaks form, ensuring a creamy base. This should take about 2-3 minutes.
- Adding Ube Flavor and Color – Gently fold in the ube extract and ube powder into the whipped mixture until fully combined, creating a vibrant purple hue and rich flavor.
- Freezing the Ice Cream – Transfer the blended mixture evenly into a freezer-safe container, using a silicone spatula to smooth the top. Cover securely and place in the freezer for a minimum of 5 hours, or ideally overnight, to set properly.
- Serving and Storing – Once frozen, scoop the ube ice cream into bowls or cones as desired. Store any leftovers in the freezer for up to 6 weeks, ensuring to keep the container tightly sealed to maintain freshness.
Equipment
- hand mixer
- Mixing bowls
- food storage containers
Notes
- Ensure all dairy ingredients are well-chilled before whipping to achieve the best texture. For added richness, consider mixing in chocolate chips or swirls of dulce de leche. This ube ice cream pairs wonderfully with fresh fruit, waffle cones, or a drizzle of coconut syrup. To make the ice cream extra colorful, garnish with toasted coconut flakes or sprinkles before serving. For a lighter version, you can reduce the amount of sweetened condensed milk or use a lower-fat heavy cream.
Nutrition Facts
- Calories: 725kcal
- Fat: 45g
- Saturated Fat: 27g
- Cholesterol: 160mg
- Sodium: 100mg
- Potassium: 150mg
- Carbohydrates: 80g
- Fiber: 2g
- Sugar: 60g
- Protein: 6g
- Vitamin A: 300IU
- Vitamin C: 5mg
- Calcium: 200mg
- Iron: 1mg
FAQ- Simple Ube Ice Cream
Can I make this ice cream dairy-free?
Yes! Substitute the heavy whipping cream with chilled coconut cream and use a homemade condensed coconut milk or a lower-sugar alternative. This will give a slightly different flavor but still a creamy texture.
What if I can’t find ube powder or extract?
Ube extract and powder are ideal, but if they’re unavailable, try using purple sweet potato powder or food coloring to achieve the purple color. For flavor, add a little vanilla or coconut extract.
Why didn’t my cream whip properly?
Ensure the cream and bowl are very cold before whipping, as warmth can prevent the cream from forming stiff peaks. You can chill the bowl and beaters in the freezer for a few minutes before starting.
This ice cream can be stored in an airtight, freezer-safe container for up to 6 weeks. To keep it fresh, make sure the container is tightly sealed to prevent freezer burn.
Can I make this ice cream sweeter?
The recipe is quite sweet with the condensed milk, but if you prefer an extra-sweet version, you could add a tablespoon of honey or agave syrup. Just be mindful that this could alter the ice cream’s texture slightly.
