• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sift & Simmer
Matcha, tea-infused baking recipes & modern Asian favourites
  • About
  • Recipes
  • Pantry
    • Matcha 101: A Beginner's Guide
    • Hojicha 101: A Beginner's Guide
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • ×

    Home » Recipes » Desserts

    Ube Ice Cream (No Churn)

    Published: Aug 20, 2021 by Michelle · 7 Comments

    Share this recipe!

    • Facebook
    • Email
    • Twitter
    Jump to Recipe - Print Recipe

    This no-churn style Ube Ice Cream features homemade ube halaya (purple yam jam) with heavy whipping cream and condensed milk. It is made without ube extract and has a pretty lilac colour rather than a deep dark purple hue.

    Two scoops of ube ice cream with a spoon in a bowl, with ice cream scoop and cone on the side.

    What is ube?

    Ube (pronounced OOH-bey) is a purple yam that is commonly found in the Philippines.

    It has a dark purple/magenta interior with brown exterior. 

    Fresh ube is very difficult in North America since most "purple yam" found in the grocery stores are actually purple sweet potato.

    You may be able to find frozen purple yam, ube powder or ube extract in Asian and/or Filipino supermarkets.

    Ube extract tends to have added purple food colouring.

    Why you'll love this recipe

    This Ube Ice Cream does not contain any bottled ube extract, which usually contain artificial colours and preservatives.

    It's full of delicious yammy ube flavour.

    It's an easy no-churn recipe, which means that you won't require any fancy equipment to make it.

    Best of all, it's only a few ingredients.

    Two scoops of ube ice cream in a bowl, with waffle cone.
    Ingredients you'll need

    • heavy whipping cream: cold, at least 36% milkfat (MF); this lightens the ube mixture and makes the ice cream smooth and cremay
    • ube halaya jam: I made my own ube jam but you could possibly use store-bought
    • sweetened condensed milk: you can use regular condensed milk or coconut condensed milk
    • vanilla extract: use the best quality pure vanilla extract, preferably alcohol-based, which will keep the ice cream from forming ice crystals
    • sea salt: a tiny pinch of sea salt will help balance out the sweetness

    Two scoops of ube ice cream with a spoon in a bowl.

    How to make it

    Combine the condensed milk, ube jam, vanilla extract and pinch of salt in a bowl. 

    With a spatula, stir the mixture together until homogenous. (Note: If your homemade ube jam is cold, you may need to warm it up slightly).

    Pour the heavy cream into a chilled mixing bowl and whip until medium peaks form.

    Stop the mixer and add in the ube mixture.

    Continue to whip until the ube is incorporated with the cream, until firm peaks, but be careful not to overwhip. 

    Transfer the ube ice cream into a freezer-safe container and freeze for a minimum of 12 hours.

    How to store

    Keep the Ube Ice Cream in a freezer-safe container in the freezer for up to 3 months.

    What to pair it with

    Enjoy the Ube Ice Cream as is, or add it to Halo-Halo, which is a Filipino mixed dessert, somewhat similar to Cendol.

    Two scoops of ube ice cream with a spoon in a bowl with ice cream scoop and cone on the side.
    FAQs & troubleshooting

    Can I use ube extract?

    Yes, you can definitely use only ube extract in the ice cream; or in addition with the ube jam.

    Can I use ube powder in place of the ube jam?

    You could. However, you'll need to use quite a lot of ube powder to achieve a lilac-hued ice cream.

    It could also clump if you add all the ube powder in at once.

    Can I omit the vanilla extract?

    Yes, but I highly recommend adding it in for additional flavour, and to keep the ice cream nice and creamy.

    Do I need to use a stand mixer to whip up the cream?

    If you have one, by all means. If you don't, you can whip the cream using a wire whisk. Just fold in the ube mixture with a spatula and continue to whip until it reaches firm peaks. 

    Other recipes you may like

    If you enjoyed this recipe, you may also like:

    Ube Halaya Jam

    Ube Brochi

    Pandan Ice Cream

    Espresso Ice Cream (No-Churn)

    Jasmine Tea Ice Cream

    Matcha Ice Cream

    Earl Grey Ice Cream

    Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

    Ube ice cream scoop on a waffle cone in a glass jar.

    Print Recipe
    5 from 5 votes

    Ube Ice Cream (No-Churn)

    This no-churn style Ube Ice Cream features homemade ube halaya (purple yam jam) with heavy whipping cream and condensed milk. It is made without ube extract and has a pretty lilac colour rather than a deep dark purple hue.
    Prep Time10 mins
    Total Time10 mins
    Course: Dessert
    Cuisine: Asian, Filipino
    Servings: 6
    Calories: 197kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    • 200 ml heavy whipping cream 36% milkfat
    • 90 ml condensed milk
    • 150 g ube halaya jam
    • pinch of sea salt
    • 10 ml vanilla extract
    Prevent your screen from going dark

    Instructions

    • Combine the condensed milk, ube jam, vanilla extract and pinch of salt in a bowl.
    • With a spatula, stir the mixture together until homogenous. (Note: If your homemade ube jam is cold, you may need to warm it up slightly).
    • Pour the heavy cream into a chilled mixing bowl and whip until medium peaks form.
    • Stop the mixer and add in the ube mixture.
    • Continue to whip until the ube is incorporated with the cream, until firm peaks, but be careful not to overwhip.
    • Transfer the ube ice cream into a freezer-safe container and freeze for a minimum of 12 hours.

    Nutrition

    Calories: 197kcal | Carbohydrates: 16g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 51mg | Sodium: 34mg | Potassium: 287mg | Fiber: 1g | Sugar: 9g | Vitamin A: 565IU | Vitamin C: 5mg | Calcium: 69mg | Iron: 1mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
    « Hong Kong-Style French Toast
    Chili Lime Seasoning »

    Reader Interactions

    Comments

    1. Dannii

      August 20, 2021 at 6:58 am

      5 stars
      What an incredible colour ice cream. I love that it is no churn too.

      Reply
    2. Jess

      September 13, 2021 at 7:01 am

      5 stars
      I love the natural flavors and especially the color of this ice cream!

      Reply
    3. Sharon

      September 28, 2021 at 7:05 am

      5 stars
      This ube ice cream is so delicious and creamy and incredibly easy to make. I love this unique treat.

      Reply
      • Michelle

        October 30, 2021 at 8:03 am

        Glad you gave the ice cream recipe a try, Sharon!

    4. Tavo

      November 06, 2021 at 7:16 am

      5 stars
      Looks like super treat! I hope I can find some halaya jam to make it! I will keep my eyes open!

      Reply
    5. Natalie

      November 22, 2021 at 7:25 am

      5 stars
      Beautiful color and flavors. So easy to make too. I have to give this ice cream a try.

      Reply
    6. Linsey

      March 26, 2022 at 4:46 pm

      5 stars
      Wow! Such a beautiful purple colour ice cream with natural ingredients! No need for an ice-cream maker and yet easy to follow.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    About Me

    My name is Michelle and Sift & Simmer is a food recipe blog featuring easy, creative and delicious recipes. I believe that the best food is made from scratch. Read More…

    Subscribe for Latest recipes

    Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube

    Popular Recipes

    Matcha Mochi Croissants

    Matcha Candy Cane Popcorn

    Classic Matcha Chiffon Cake

    Matcha Jasmine Cake with Yuzu Curd

    Footer

    ↑ back to top

    About

    About

    Privacy Policy

    Newsletter

    Subscribe for the latest recipes and updates directly to your inbox!

    Contact

    Contact

    Copyright © 2017-2023 Sift & Simmer

    All images and content are copyright protected. Do not use without prior permission.