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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.
Course Dessert
Cuisine Asian, Filipino
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Calories 197kcal
Author Michelle


  • 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.


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