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