Ube Ice Cream
This homemade Ube Ice Cream is a popular tropical flavor with a tinge of vanilla and a hint of nuttiness. It’s utterly delicious and addicting!
What is Ube or “Purple Yam”?
Ube is an edible yam tuber that grows in tropical countries. It is a starchy root crop that has a mildly sweet, nutty, and vanilla-like taste. The color ranges from vivid violet to softer lavender hues.
Filipinos are very fond of this purple root crop as it is widely used for traditional desserts like Ube Halaya and Sapin-sapin, as well as other Ube- flavored “kakanin” or rice cakes. It is also used in a lot of modern recipes like Ube Pandesal, Ube cakes and ice cream, as well as fillings for Hopia and Buchi.
What does no-churn mean?
No churn is a type of ice cream base that does not require the use of an ice cream machine. All you need is a good electric mixer and you can enjoy ice cream in different flavors!
Foxy Tips for a Ube-r Delicious Ube Ice Cream
On this recipe, I used Ube powder instead of homemade Ube Halaya. It requires less effort and is less time-consuming but still gives out a nice Ube flavor and texture once cooked. However, nothing beats fresh flavors, so if you have the time and the inclination, you can make Ube Halaya from scratch.
You can add Egg Yolks- egg yolks contain protein and fats which can make your ice cream creamier and richer. It also allows you to enjoy your ice cream longer as it helps extend the shelf life and slows the melting process. Using pasteurized egg is a good option if you do not want to use it raw. I haven’t tried using egg yolks on my no-churn recipes yet, but i heard that it adds a “custard-like” tinge to the mixture.
Delicious ice cream for days. If you want your ice cream to stay rich and creamy for days or even weeks, make sure that you store it right. The plastic wrap or parchment/wax paper keeps the moisture in and the icicles at bay. So keep it covered all the time. Also, make sure to store it at the very back of your freezer and not at the freezer door. This ensures that it remains frozen at a more consistent temperature.
If you are an Icecream lover and wants to experiment with other flavors, here are some you can try:
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Ube Ice Cream
INGREDIENTS
UBE HALAYA (using Ube powder)
- 1/2 cup Ube powder
- 2 cups milk
- 1 tablespoon butter
- 1/2 cup sugar
- 1 teaspoon Ube extract
UBE ICE CREAM
- ube halaya – -from ube powder
- 1 can condensed milk
- 1 teaspoon Ube extract – optional
- 2 cups whipping cream – chilled
INSTRUCTIONS
UBE HALAYA (using Ube powder)
- Mix powdered Ube and milk in a saucepan.
- Add the butter and sugar. Bring to a simmer over low heat while stirring from time to time. Cook for 15-20 minutes or until it thickens to a paste-like consistency.
- Add the Ube extract and mix. Remove from heat and allow to cool down completely. Refrigerate for an hour.
UBE ICE CREAM
- Combine the Ube Halaya, condensed milk, and Ube extract (optional) in a bowl. Mix until well blended and the mixture lightens.
- In a large, chilled bowl, whip the whipping cream using an electric mixer at high speed until stiff peaks form
- Take 1/3 of the whipped cream and mix it to the Ube mixture using a spatula. Then add the rest and gently fold into the mixture until well blended.
- Transfer to a rectangular pan or container. Tap the pan on the counter to get rid of trapped air bubbles. Place a plastic wrap on top of the pan and press it flat on the surface of the mixture. Freeze for 6 hours or overnight.
- Scoop the Ube ice cream to serving bowl or ice cream cones.
