Coconut Ube Ice Cream
This Coconut Ube Ice Cream is a rich, creamy, and beautifully vibrant frozen dessert featuring the natural sweetness of ube (purple yam) and the tropical creaminess of coconut milk. Perfect for hot days, this easy no-churn recipe requires minimal effort and can be customized with delicious add-ins like macapuno, toasted coconut, or chocolate swirls.
Equipment
- 1 Medium Pot (for boiling fresh ube, if needed)
- 1 Large Mixing Bowl (for combining ingredients)
- 1 Whisk or Blender (for a smooth mixture)
- 1 Measuring Cup Set (for accurate ingredient portions)
- 1 Airtight Freezer-Safe Container (to store the ice cream)
- 1 Spatula or Wooden Spoon (for mixing)
- 1 Ice Cream Maker (optional, if not using the no-churn method)
Ingredients
Main Ingredients
- 1 cup cooked and mashed ube or ube halaya
- 1 can 14 oz full-fat coconut milk
- 1 can 14 oz coconut cream
- ½ cup condensed milk or coconut condensed milk for dairy-free option
- ½ cup granulated sugar adjust to taste
- 1 teaspoon ube extract for enhanced flavor and color
- 1 teaspoon vanilla extract
- Pinch of salt to balance flavors
Optional Add-ins
- ¼ cup shredded coconut for texture
- ¼ cup macapuno sweetened coconut strings
- ¼ cup crushed graham crackers for crunch
- ¼ cup mini chocolate chips or chocolate swirls for extra indulgence
Instructions
Step 1: Prepare the Ube Mixture
- If using fresh ube, peel and chop into chunks. Boil for 15-20 minutes or until soft, then mash until smooth. If using ube halaya, measure out 1 cup.
- In a mixing bowl, combine the mashed ube with sugar, ube extract, and vanilla extract. Stir until well incorporated.
Step 2: Make the Ice Cream Base
- In a separate large bowl, whisk together coconut milk, coconut cream, and condensed milk until smooth.
- Add the prepared ube mixture and mix until fully combined.
Step 3: Chill the Mixture
- Cover the mixture and refrigerate for at least 2 hours to enhance the flavors.
Step 4: Freeze the Ice Cream
- Option 1: Using an Ice Cream Maker
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (20-30 minutes).
- Once thickened, transfer to a freezer-safe container and freeze for at least 6 hours or overnight.
- Option 2: No-Churn Method
- Pour the chilled mixture into a freezer-safe container.
- Stir the mixture every 30-45 minutes for the first 3 hours to prevent ice crystals and create a creamy texture.
- Freeze completely for at least 6 hours before serving.
Step 5: Serve & Enjoy
- Let the ice cream sit at room temperature for 5-10 minutes before scooping for the best texture.
- Serve in bowls, cones, or with your favorite toppings like toasted coconut flakes or macapuno.
Notes
- For a richer texture, use only full-fat coconut milk and coconut cream—avoid low-fat versions.
- If using store-bought ube halaya, reduce the sugar slightly since it’s already sweetened.
- To store the ice cream properly, cover the surface with plastic wrap before sealing the lid to prevent ice crystals.
- For an ultra-smooth consistency, blend the mixture before freezing.
- Experiment with flavors by adding pandan extract, chocolate swirls, or nuts for a unique twist!