Ube Ice Cream Filipino Dessert

The first time I saw ube ice cream at a Filipino bakery, I thought someone had played with my food. That shock of purple was so unexpected that I had to try it, and one spoonful changed everything about how I thought ice cream could taste. Now my freezer is never without a container of this vibrant creation.

I made this for my sister's birthday last summer, and she actually stopped midconversation to stare at her bowl. Watching her face light up when that first creamy bite hit her tongue reminded me why I bother making dessert from scratch instead of just picking up something from the store.

Ingredients

• 1 cup ube halaya: This purple yam jam is the heart and soul of the recipe, giving you both that signature color and authentic earthy sweetness
• 1 tablespoon ube extract: A little goes a long way to amplify that distinct floral vanilla flavor that makes ube so memorable
• 2 cups heavy cream, cold: Keep everything chilled for the best whip structure that holds up through freezing
• 1 cup whole milk, cold: Creates the perfect silky base without making the ice cream too heavy
• 1 cup sweetened condensed milk: Your sweetener and textural agent in one, eliminating any need for a traditional custard base
• 1/4 teaspoon kosher salt: Just enough to make all those sweet flavors pop and taste more complex
• 1 teaspoon vanilla extract: Rounds out the floral notes of ube and makes everything taste complete

Instructions

Blend the base:

In a blender or large mixing bowl, combine the ube halaya, ube extract, sweetened condensed milk, whole milk, salt, and vanilla extract. Blend or whisk until completely smooth and well combined.

Whip the cream:

In a separate chilled bowl, whip the heavy cream until stiff peaks form.

Fold together:

Gently fold the ube mixture into the whipped cream using a spatula, being careful not to deflate the cream. Mix until just combined and the color is uniform.

Freeze:

Pour the mixture into a loaf pan or freezer-safe container. Smooth the top with a spatula.

Wait:

Cover tightly with plastic wrap or a lid and freeze for at least 6 to 8 hours, or until firm.

Serve:

For best texture, let the ice cream sit at room temperature for 5 minutes before scooping and serving.

Pin It

My neighbor asked if she could buy a quart from me after tasting it at our block party. There is something deeply satisfying about seeing people discover a flavor they have never experienced before and watching their skepticism turn into delight.

Making It Your Own

I have found that adding toasted coconut flakes between layers during freezing creates this incredible texture contrast. The coconut gets slightly crunchy while the ice cream stays impossibly creamy.

Serving Suggestions

Warm brioche buns make the perfect vessel for ube ice cream sandwiches. The buttery bread against the cold purple ice cream is one of those combinations that just makes sense once you try it.

Storage And Timing

This ice cream keeps beautifully for weeks if stored properly, though it rarely lasts that long in my house.

• Press parchment paper directly onto the surface before sealing to prevent ice crystals
• Let the container thaw on the counter for exactly 5 minutes, no more or less
• The texture is actually best served slightly softer than store bought ice cream

Pin It

There is pure joy in serving something so unexpectedly beautiful and delicious. Watch your guests faces when they see that purple for the first time.

Recipe FAQs

→ What is ube?

Ube is a purple yam native to the Philippines, known for its vibrant color and sweet, nutty flavor. It's commonly used in Filipino desserts and gives this frozen treat its distinctive purple hue.

→ Do I need an ice cream maker?

No ice cream maker is required. The heavy cream is whipped to stiff peaks before folding in the ube mixture, creating a smooth texture without churning.

→ Where can I find ube halaya?

Ube halaya (purple yam jam) can be found in Asian grocery stores, Filipino markets, or online specialty retailers. You can also make it from scratch using boiled and mashed purple yam.

→ How long does it take to freeze?

The mixture needs to freeze for at least 6-8 hours until firm. For best results, let it sit at room temperature for 5 minutes before scooping to achieve the perfect creamy texture.

→ Can I make this dairy-free?

While the traditional version uses dairy, you can substitute coconut milk and coconut cream for the heavy cream and whole milk. Use sweetened condensed coconut milk as a replacement for regular condensed milk.

→ What toppings work well?

Toasted coconut flakes, macapuno (sweetened coconut strings), or extra ube halaya make excellent garnishes. The toppings add texture and enhance the Filipino flavors.