Ube Ice Cream Filipino Purple Yam (Printable)

Vibrant purple yam frozen dessert with authentic Filipino flavor and creamy no-churn texture.

# What You'll Need:

→ Ube Base

01 - 1 cup ube halaya (purple yam jam)
02 - 1 tablespoon ube extract

→ Cream Mixture

03 - 2 cups heavy cream, cold
04 - 1 cup whole milk, cold
05 - 1 cup sweetened condensed milk

→ Flavor Enhancers

06 - 1/4 teaspoon kosher salt
07 - 1 teaspoon vanilla extract

# Directions:

01 - Combine ube halaya, ube extract, sweetened condensed milk, whole milk, salt, and vanilla extract in blender. Blend until completely smooth.
02 - In chilled bowl, whip cold heavy cream using electric mixer until stiff peaks form.
03 - Gently fold ube mixture into whipped cream using spatula. Mix until just combined with uniform purple color.
04 - Pour mixture into loaf pan or freezer-safe container. Smooth top surface with spatula.
05 - Cover tightly with plastic wrap or lid. Freeze for 6-8 hours until firm.
06 - Let ice cream sit at room temperature for 5 minutes before scooping. Garnish with toasted coconut or macapuno if desired.

# Expert Tips:

01 -
  • No ice cream maker needed, just bowls and a freezer
  • The stunning purple color makes everyone stop and ask questions
  • That unique ube flavor tastes like nothing else in your dessert rotation
02 -
  • Overwhipping the cream makes it grainy and harder to fold, so stop as soon as you see stiff peaks
  • Folding too aggressively knocks out the air bubbles that keep the ice cream soft and scoopable
  • Letting it sit 5 minutes before serving makes all the difference between rock hard and perfectly creamy
03 -
  • Start with slightly softened ube halaya if yours is fridge cold, it blends much easier
  • The color intensifies overnight in the freezer, so don't worry if it looks light at first
  • This recipe doubles beautifully if you're feeding a crowd or just want to hoard more for yourself

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