Ube Ice Cream

4 from 1 vote

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!

Prep Time5

Cook Time25

Chilling Time7

Course: Dessert

Cuisine: Asian, Filipino

Keyword: homemade ice cream, purple yam ice cream, ube ice cream

Servings: servings

Calories: 369kcal

Author: Bebs

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.

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 ⅓ 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.