Filipino Ube Ice Cream
Filipino Ube Ice Cream is a rich, creamy, and colorful dessert made from Ube, a vibrant purple yam that’s a staple in Filipino cuisine. This easy-to-make ice cream features a smooth texture and unique earthy sweetness from the Ube. Whether you’re enjoying it on its own or pairing it with other Filipino delicacies, this Ube ice cream brings a taste of the Philippines right to your home. With a simple blend of fresh ingredients and a few easy steps, you can enjoy this delicious, homemade treat!
Equipment
- Ice Cream Maker – 1 unit
- Mixing Bowls – 2-3 units
- Hand Mixer or Whisk (1 unit)
- Saucepan (1 unit, for cooking Ube if fresh)
- Spatula: 1 unit
- Freezer-Safe Container (1 unit, for storing ice cream)
- Spoon or Ice Cream Scoop (1 unit)
Ingredients
- 1 cup 240g Ube (fresh or frozen)
- 2 cups 480ml Heavy Cream
- 1 cup 240ml Whole Milk
- 1/2 cup 120g Sugar
- 1/2 cup 120ml Sweetened Condensed Milk
- 1 teaspoon Vanilla Extract
- Optional: 1 tablespoon Ube Extract or Ube Powder for stronger flavor and color
Instructions
Prepare the Ube:
- If using fresh Ube, peel and cut the Ube into small chunks. Boil in a saucepan for 30-40 minutes until soft. Drain and mash the Ube into a smooth puree. For frozen Ube, thaw it and blend until smooth. Optionally, add Ube extract or powder for more color and flavor.
Make the Ice Cream Base:
- In a large mixing bowl, whisk together the heavy cream, whole milk, sugar, and sweetened condensed milk until the sugar is fully dissolved. Add the Ube puree and vanilla extract, and mix until everything is fully combined and the color is uniform.
Churn the Ice Cream:
- Pour the Ube mixture into your ice cream maker and follow the manufacturer’s instructions. Churn for 20-25 minutes or until it reaches a soft-serve consistency. If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes until thickened.
Freeze:
- Transfer the churned ice cream to a freezer-safe container. Cover the surface with plastic wrap to prevent ice crystals and seal the container with a lid. Freeze for 4-6 hours or until firm.
Serve:
- Scoop out the Ube ice cream with a spoon or ice cream scoop, and enjoy!
Notes
- Texture Tips: To avoid icy texture, ensure you use full-fat dairy products like whole milk and heavy cream, which help give the ice cream a smooth and creamy texture.
- Ube Substitute: If you can’t find fresh Ube, frozen Ube or Ube halaya (Ube jam) can be used as a substitute. Ube halaya will add more sweetness, so adjust the sugar accordingly.
- No Ice Cream Maker: For those without an ice cream maker, use the no-churn method: Pour the mixture into a shallow dish, freeze, and stir every 30 minutes to break up any ice crystals.
- Storage: Store the ice cream in an airtight container in the freezer. It can last up to 1-2 weeks for the best taste and texture.