Ube Ice Cream is a luscious, vibrant dessert that combines the rich sweetness of purple yam with creamy, smooth ice cream. This Filipino-inspired treat is not only visually stunning with its vivid purple hue but also packed with flavor that melts in your mouth. Making it at home might sound tricky, but with a little patience, you can create a dessert that rivals any specialty shop. From the first scoop, you’ll notice the luxurious texture and deep ube flavor that make this dessert irresistible for family, friends, or simply a self-indulgent treat on a warm day.
Why We Love This Ube Ice Cream Recipe
There’s something magical about Ube Ice Cream that makes it stand out from ordinary desserts. Its striking purple color immediately grabs attention, while the taste offers a unique blend of earthy sweetness from the ube balanced with creamy milk and rich egg yolks. The texture is perfectly smooth and soft, making every spoonful a delight. This recipe allows you to control the sweetness and flavor intensity, making it customizable to your preference. It’s also a fun recipe for anyone wanting to explore traditional Filipino flavors in a homemade setting.
Ingredients for Ube Ice Cream
For this homemade Ube Ice Cream, you’ll need ingredients that are simple yet essential for achieving that rich and creamy texture:
- 5 large egg yolks
- ⅓ cup (70 g) granulated sugar
- 2 tablespoons (30 g) condensed milk
- 1 cup (250 ml) heavy cream
- 1 cup (250 ml) whole milk
- ½ teaspoon (3 g) salt
- ⅓ cup (110 g) ube halaya
- ½ teaspoon (5 g) ube extract
- ½ teaspoon (3 g) vanilla extract
Toppings (optional):
- Toasted coconut
How to Make Ube Ice Cream
Creating your own Ube Ice Cream involves several key steps that ensure smoothness, flavor, and proper consistency.
- Whisk the eggs and sugar – Start by combining your egg yolks and granulated sugar in a mixing bowl. Whisk until the mixture becomes pale yellow and smooth, which helps the custard base develop a creamy texture.
- Heat the milk mixture – In a small saucepan, mix condensed milk, heavy cream, whole milk, and salt. Warm it on medium-low heat until it reaches about 130°F (54°C). Be careful not to let it boil. This step warms the mixture for proper tempering.
- Temper the eggs – Slowly pour one cup of the warm milk mixture into the egg yolks while whisking continuously. This prevents the eggs from curdling and ensures a smooth custard. Then, return the tempered egg mixture to the saucepan.
- Cook the custard – Stir the mixture over medium-low heat until it reaches 180°F (82°C) and coats the back of a spoon. Add the vanilla extract at this stage. Be vigilant; overheating can curdle the custard.
- Add the ube – Remove the saucepan from heat and whisk in the ube halaya and ube extract until fully incorporated. This step gives the ice cream its iconic purple color and sweet flavor.
- Sift the mixture – Pour the custard through a fine mesh sieve into a large mixing bowl to remove any clumps and achieve a silky smooth texture.
- Chill the custard – Cover and refrigerate the ube cream until it reaches 40°F (4°C), approximately four hours or overnight. Proper chilling ensures the ice cream will churn smoothly.
- Churn the ice cream – Pour the chilled mixture into your ice cream maker. Churn for 15-20 minutes until it reaches a soft-serve consistency. Avoid over-churning to prevent icy texture.
- Freeze until firm – Transfer the ice cream into a chilled container. Press plastic wrap directly onto the surface to avoid ice crystals. Freeze for at least four hours or overnight for a scoopable consistency.
How to Serve Ube Ice Cream
Serving Ube Ice Cream is all about presentation and flavor pairing. Scoop it into bowls or cones for a colorful treat. Toasted coconut adds a crunchy texture and complements the creamy sweetness. You can also serve it alongside traditional Filipino desserts like halo-halo or with fresh tropical fruits such as mango or jackfruit. For a more indulgent experience, drizzle with chocolate or caramel sauce. The ice cream’s vibrant purple hue makes it visually appealing for parties, gatherings, or simply enjoying a bright, cheerful dessert at home.
Expert Tips for Perfect Ube Ice Cream
- Use a thermometer – Properly tempering the eggs ensures safety and smoothness. Knowing the exact temperature prevents curdling.
- Chill thoroughly – Both the custard and the ice cream maker bowl should be chilled to get the perfect consistency.
- Sift the mixture – Passing the custard through a fine mesh ensures no lumps remain, giving your ice cream a silky texture.
- Do not over-churn – Churning too long makes the ice cream hard and icy. Stick to the recommended time for soft, creamy results.
- Customize toppings – Toasted coconut, chocolate chips, or nuts can add texture and flavor, enhancing the overall experience.
How to Store Ube Ice Cream
Store your Ube Ice Cream in an airtight container to maintain its flavor and prevent freezer burn. Press plastic wrap directly on the surface before sealing the container. Keep it in the freezer at 0°F (-18°C) or lower. Proper storage ensures your ice cream stays creamy and flavorful for up to two weeks. Avoid repeated thawing and refreezing, as this can affect texture and create ice crystals.
Variations of Ube Ice Cream
- Vegan version – Replace heavy cream and whole milk with coconut milk and condensed coconut milk for a dairy-free option.
- Swirled ube – Mix in swirls of ube halaya after churning for a marbled look and intensified flavor.
- Nutty delight – Add toasted macadamia nuts or cashews during the last few minutes of churning for a crunchy surprise.
- Fruit-infused – Incorporate small pieces of jackfruit or mango to add tropical freshness and vibrant colors.
Frequently Asked Questions About Ube Ice Cream
Can I make Ube Ice Cream without an ice cream maker?
Yes, you can use a no-churn method by whipping heavy cream and folding in the ube custard before freezing. Stir every 30 minutes for a few hours to maintain creaminess.
How long does Ube Ice Cream last in the freezer?
Stored in an airtight container at 0°F (-18°C), it can last up to two weeks without losing flavor or texture.
Why is my Ube Ice Cream icy?
Icy texture usually results from over-churning or not chilling the custard and ice cream maker properly. Make sure both are well-chilled before starting.
Can I adjust the sweetness of Ube Ice Cream?
Yes, reduce the sugar or condensed milk according to your preference. Taste the custard before chilling to ensure it meets your sweetness level.
Is Ube Ice Cream naturally purple?
Yes, ube halaya gives it the distinct purple color, but using ube extract enhances both color and flavor.
Ube Ice Cream
Equipment
- Mixing Bowl
- Saucepan
- Ice Cream Maker
- Fine Mesh Sieve
Ingredients
- 5 large egg yolks
- 1/3 cup granulated sugar (70 g)
- 2 Tbsp. condensed milk (30 g)
- 1 cup heavy cream (250 ml)
- 1 cup whole milk (250 ml)
- 1/2 tsp. salt (3 g)
- 1/3 cup ube halaya (110 g)
- 1/2 tsp. ube extract (5 g)
- 1/2 tsp. vanilla extract (3 g)
- Toasted coconut for topping (optional)
Instructions
- In a mixing bowl, whisk together egg yolks and granulated sugar until pale yellow and smooth.
- In a saucepan, mix condensed milk, heavy cream, whole milk, and salt. Warm over medium-low heat until about 130°F (54°C), without boiling.
- Slowly pour one cup of the warm milk mixture into the egg yolks while whisking continuously to temper the eggs. Return to the saucepan.
- Stir over medium-low heat until the mixture reaches 180°F (82°C) and coats the back of a spoon. Remove from heat and add vanilla extract.
- Whisk in ube halaya and ube extract until fully incorporated. Strain through a fine mesh sieve into a bowl.
- Cover and refrigerate until the custard reaches 40°F (4°C), approximately four hours or overnight.
- Pour the chilled mixture into an ice cream maker and churn for 15-20 minutes until soft-serve consistency.
- Transfer to a chilled container, press plastic wrap directly onto the surface, and freeze for at least four hours or overnight.
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