Natural Homemade Ube Ice Cream Recipe
Creamy and flavorful ube ice cream packed with lots of natural purple yam flavor. Naturally vibrant purple, rich and luxurious, this ice cream is even better than Trader Joe’s!
Equipment
- medium saucepan
- ice cream machine
- immersion blender, optional (sieve can be used instead)
Ingredients
- 1 cup ube halaya* (250 grams)
- ½ cup coconut milk (120 grams)
- ½ cup coconut cream* (120 grams)
- pinch of salt
Optional ingredients
- ½ teaspoon ube extract
- ½ teaspoon vanilla extract
- ¼ cup toasted coconut flakes, for topping
Instructions
- Into a medium pot add ube halaya, ube extract (optional), coconut milk, coconut cream and salt. Mix well to combine, without worrying about lumps at this stage.
- Heat gently over medium-low fire until it starts to simmer. Remove from heat and blend using an immersion blender or sift using a large sieve to remove lumps.
- Let the mixture cool down completely, then refrigerate for 2-3 hours or overnight.
- Pour the ube mixture into an ice-cream maker, then churn according to manufacturer’s instructions. This usually takes between 20-30 minutes, depending on the machine.
- Once churned, the ice cream will be soft serve. To harden, transfer to a freezer-safe container and smooth out the top with a spatula. Freeze for at least 4-5 hours or until it’s firmly set.
Notes
- Ube halaya: can be replaced with ube puree or ube powder. Please see post for substitution method and other alternatives.
- Coconut cream & milk: can be replaced with regular cow milk and cream. See Substitutions & Variations section for more information.
- Nutritional value is estimative only and is calculated per serving, without any additional toppings. This recipe makes 6 servings (2 small scoops per serving)
Nutrition
Calories: 231kcal
Tried this recipe?Let us know how it was!