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.
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.
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
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.
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.
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Ube Ice Cream (No-Churn)
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 200 ml heavy whipping cream 36% milkfat
- 90 ml condensed milk
- 150 g ube halaya jam
- pinch of sea salt
- 10 ml vanilla extract
- 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.
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.