Easy No Churn Ube Ice Cream
This Easy No Churn Ube Ice Cream is a rich and creamy frozen dessert made with a smooth ube base, sweetened condensed milk, and freshly whipped cream. With minimal effort and no special equipment required, you can create this delightful treat that’s packed with the unique, earthy, and nutty flavor of ube. Whether you're a seasoned ube fan or trying it for the first time, this ice cream will quickly become your new favorite dessert!
Equipment
- 1 large mixing bowl
- 1 electric hand mixer or stand mixer (for whipping cream)
- 1 spatula
- 1 loaf pan or freezer-safe container (for freezing the ice cream)
- 1 airtight container (for storing leftover ice cream)
Ingredients
- 1 cup 240g Ube jam or Ube puree (or fresh cooked and mashed ube)
- 1 can 14 oz Sweetened condensed milk
- 2 cups 480ml Heavy cream (chilled)
Instructions
Prepare the Ube Base:
- In a large mixing bowl, combine the ube jam or puree with sweetened condensed milk. Stir until smooth and well incorporated.
Whip the Cream:
- In a separate bowl, use an electric mixer to whip the heavy cream on medium-high speed until soft peaks form (about 3-4 minutes). Be careful not to overwhip.
Fold the Cream Into the Ube Mixture:
- Gently fold the whipped cream into the ube and condensed milk mixture. Use a spatula to incorporate both, making sure not to deflate the whipped cream.
Transfer to Freezer-Safe Container:
- Pour the ube mixture into a loaf pan or other freezer-safe container. Smooth the top with a spatula.
Freeze:
- Cover the container tightly with plastic wrap or a lid, then place in the freezer for 6-8 hours or overnight.
Serve:
- Once the ice cream is fully frozen, remove from the freezer and let it sit for a few minutes before scooping. Enjoy the creamy, decadent ube ice cream!
Notes
- Sweetness: Taste the ube mixture before freezing to adjust the sweetness. If you'd prefer a less sweet ice cream, reduce the amount of sweetened condensed milk, or use a sugar-free alternative.
- Texture: If you prefer a more textured ice cream, try adding mix-ins like crushed graham crackers, toasted coconut, or small pieces of ube cake before freezing.
- Dairy-Free Option: Use coconut cream and sweetened condensed coconut milk for a vegan and dairy-free version. Be sure the ube puree is also dairy-free.
- Storage: Store leftover ice cream in an airtight container in the freezer. It will stay fresh for up to two weeks.