Creamy Ube Ice Cream Recipe – No Food Coloring Needed

Creamy Ube Ice Cream Recipe – No Food Coloring Needed

Dolce Flav

Servings

8

Prep Time

495 minutes

Category

Ube

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

  • 1 cup ube halaya (purple yam jam)
  • 2 cups heavy whipping cream (cold)
  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp vanilla extract
  • 2 tsp natural ube extract
  • Pinch of salt

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.