Ube Ice Cream Filipino Purple Yam

The first time I saw ube ice cream, I thought someone had dyed vanilla bubblegum pink. Then I tasted it at a Filipino bakery and understood this was something entirely different. That nutty, almost earthy sweetness wrapped in creamy richness. I went home and ordered ube extract online that same afternoon.

I made this for my sister's birthday last summer. She's usually a chocolate purist, but one spoonful had her grinning like a kid. We sat on the back porch watching the sunset, eating purple ice cream and talking about how some flavors just transport you.

Ingredients

• 1 cup ube halaya: This purple yam jam is the heart of the recipe, so find a brand that's smooth and not cloyingly sweet
• 1 tablespoon ube extract: Deepens both that gorgeous color and the distinctive floral nutty flavor
• 2 cups heavy cream, cold: Cold cream whips up faster and holds those air bubbles better
• 1 cup whole milk, cold: Lightens the texture without sacrificing creaminess
• 1 cup sweetened condensed milk: The secret two in one ingredient that sweetens while keeping ice crystals at bay
• 1/4 teaspoon kosher salt: Wakes up all the flavors and balances the sweetness
• 1 teaspoon vanilla extract: A classic partner that rounds out ube's unique profile

Instructions

Blend the base:

Combine the ube halaya, ube extract, sweetened condensed milk, whole milk, salt, and vanilla in a blender until completely smooth and uniformly purple.

Whip the cream:

In a chilled bowl, beat the cold heavy cream until stiff peaks form and it holds its shape when you lift the beaters.

Fold together gently:

Add the ube mixture to the whipped cream and fold with a spatula until just combined, being careful not to deflate all that air you whipped in.

Freeze until firm:

Pour into a loaf pan, smooth the top, cover tightly, and freeze for at least 6 hours or until firm enough to scoop.

Save

My friend's kids call this unicorn ice cream. They had seconds before even finishing their first bowls, purple mustaches and all. Sometimes the best recipes are the ones that make you feel magical.

Making It Your Own

I've tried adding crushed cashews for crunch and folding in sweetened coconut flakes. Both work beautifully with ube's natural affinity for tropical flavors. Last week I swirled in some extra ube halaya for ribbons of concentrated purple goodness.

Texture Secrets

The no churn method relies on those tiny air bubbles you whip into the cream, so treat it gently when combining. And never skip the chilling time on your cream and bowl. Cold equipment is the unsung hero of fluffy whipped cream that transforms into silky ice cream.

Serving Ideas

This ice cream deserves a proper moment. I like to scoop it into coconut waffle bowls or serve it halo halo style with crushed ice, coconut strings, and a drizzle of condensed milk. The purple against all those textures is absolutely gorgeous.

• Toast some coconut flakes until golden for the perfect topping
• Crumble a sugar cone on top for unexpected crunch
• Keep that container buried in the back of the freezer so no one else finds it

Save

There's something joyful about eating purple food that tastes this good. Hope it brings a little magic to your freezer.

Recipe FAQs

→ What does ube taste like?

Ube has a subtly sweet, earthy flavor with hints of vanilla and pistachio. The purple yam provides a unique taste that's less starchy than regular sweet potatoes, with a delicate floral undertone that makes it perfect for desserts.

→ Can I make this without an ice cream maker?

Absolutely. This method uses whipped heavy cream folded into the ube mixture, which creates a smooth, creamy texture without needing any special equipment. Simply freeze the mixture in a loaf pan for six to eight hours.

→ Where can I find ube ingredients?

Ube halaya and extract are available at Asian grocery stores, Filipino markets, or online retailers. Some well-stocked supermarkets also carry these ingredients in their international foods aisle.

→ How should I store leftover ice cream?

Keep the frozen dessert in an airtight container or cover tightly with plastic wrap and a lid. It will maintain optimal texture for up to two weeks in the freezer.

→ What toppings work well with ube ice cream?

Toasted coconut flakes, macapuno (sweetened coconut strings), crushed graham crackers, or additional dollops of ube halaya make excellent garnishes that complement the purple yam flavor.