Ube Ice Cream Filipino Dessert (Printable Version)
Creamy purple yam frozen treat with authentic Filipino flavor and vibrant color.
# What You 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
# How to Make It:
01 - Combine ube halaya, ube extract, sweetened condensed milk, whole milk, salt, and vanilla extract in a blender or large mixing bowl. Blend or whisk until completely smooth and well combined.
02 - In a separate chilled bowl, whip the heavy cream using an electric mixer until stiff peaks form.
03 - 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.
04 - Pour the mixture into a loaf pan or freezer-safe container. Smooth the top with a spatula.
05 - Cover tightly with plastic wrap or a lid and freeze for at least 6-8 hours, or until firm.
06 - For best texture, let the ice cream sit at room temperature for 5 minutes before scooping and serving.
# Expert Tips:
01 -
- The color alone makes people gasp when you bring it to the table
- No ice cream maker needed, just a whisk and some patience
- That earthy sweet flavor is unlike anything else in your dessert repertoire
02 -
- Warm cream will not whip properly, so pop your mixing bowl in the freezer for 10 minutes before starting
- Overmixing when folding will knock all the air out and you will end up with icy dense ice cream instead of creamy
- This recipe actually tastes better after a few days in the freezer as flavors meld together
03 -
- If you cannot find ube halaya, mashed steamed ube sweetened with condensed milk works as an emergency substitute
- A splash of coconut milk in the base adds another layer of flavor that complements the ube perfectly