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Creamy Ube Ice Cream Recipe – No Food Coloring Needed
Dolce Flav
Rated 5.0 stars by 1 users
Category
Ube
Author:
Dolce Flav
Servings
8
Prep Time
495 minutes
Cook Time
0 minutes
This creamy Ube Ice Cream recipe uses real ube extract to give the dessert its naturally rich purple color and earthy, nutty flavor — no artificial dyes required. It combines cooked ube halaya (or grated purple yam), heavy cream, condensed milk, and ube extract for a rich, smooth, no-churn ice cream. The mixture is whipped, folded, and frozen, resulting in a soft, scoopable treat that celebrates Filipino flavor in every bite. Perfect for summer or any time you crave something cool and nostalgic.
Ingredients
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1 cup ube halaya (purple yam jam)
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2 cups heavy whipping cream (cold)
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1 can (14 oz) sweetened condensed milk
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1 tsp vanilla extract
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2 tsp natural ube extract
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Pinch of salt
Directions
Whip the cream
In a large mixing bowl, use an electric hand mixer or stand mixer to whip the cold heavy cream on medium-high speed until stiff peaks form (about 3–5 minutes). Be careful not to overwhip.Combine the base
In a separate large bowl, mix together the ube halaya, sweetened condensed milk, vanilla extract, ube extract, and a pinch of salt. Stir until the mixture is completely smooth and purple in color. Adjust ube extract if desired for a deeper hue and flavor.Fold whipped cream into ube mixture
Gently fold the whipped cream into the ube base in 2–3 batches using a spatula. Do not stir vigorously — fold gently to retain the airiness for a light, creamy ice cream texture.Transfer and freeze
Pour the finished ice cream mixture into a freezer-safe container. Smooth the top and optionally cover with wax paper or plastic wrap to prevent ice crystals.Freeze and enjoy
Freeze for at least 6 hours or overnight. For best scooping texture, let the ice cream sit at room temperature for 5–10 minutes before serving.
Recipe Note
FAQ — 10 Common Questions About Ube Ice Cream
What is ube?
Ube is a purple yam native to the Philippines, known for its naturally vibrant purple color and subtly sweet, nutty flavor.
Why use ube extract in this recipe?
Ube extract enhances the color and intensifies the natural yam flavor, especially when using store-bought or mild-flavored ube halaya.
Can I make this ice cream without ube halaya?
Yes — use 1 cup mashed ube and increase sweetness by adding sugar and coconut milk to replicate the halaya texture.
Is food coloring necessary?
No — natural ube extract provides beautiful purple color without synthetic dyes.
Can I make this recipe vegan?
Yes, use coconut cream instead of heavy cream and sweetened condensed coconut milk. Make sure ube halaya is dairy-free.
How long does ube ice cream last in the freezer?
It lasts up to 2 weeks in an airtight container, though it's best enjoyed within the first 5–7 days for optimal texture.
Do I need an ice cream machine?
No — this is a no-churn recipe. The whipped cream creates the light, airy structure similar to churned ice cream.
Can I add mix-ins like coconut or macapuno?
Absolutely! Stir in macapuno strings, toasted coconut, or crushed cookies before freezing for added texture.
Why is my ice cream too hard?
If frozen for too long or stored too cold, it may firm up. Let it sit at room temp for 10 minutes before scooping.
Can I use this recipe to make ube popsicles?
Yes! Pour the mixture into popsicle molds and freeze. It’s just as creamy and delicious in handheld form.