Ube Ice Cream is a rich and creamy Filipino-inspired frozen dessert featuring the sweet, nutty flavor of purple yam. Its vibrant purple color and smooth texture make it a beautiful and refreshing treat.
Total Time:4 hours 45 minutes
Yield:8 servings
Ingredients
2 cups heavy cream
1 cup whole milk
1 cup sweetened condensed milk
1 cup ube halaya (ube jam)
1 tablespoon ube extract
1 teaspoon vanilla extract
1 pinch salt
Instructions
In a large mixing bowl, whisk together the ube halaya, sweetened condensed milk, ube extract, vanilla extract, and salt until smooth.
Gradually whisk in the whole milk until fully incorporated.
In a separate bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the ube mixture until evenly combined.
Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions, about 25 minutes.
Transfer the churned ice cream to a freezer-safe container.
Cover and freeze for about 4 hours or until firm.
Scoop and serve cold.
Notes
Add crushed vanilla wafers or graham crackers for extra texture.
Mix in toasted coconut flakes for a tropical variation.
Swirl additional ube halaya into the ice cream before freezing for ribbons of flavor.
White chocolate chunks make a delicious mix-in.
Store in an airtight freezer-safe container for up to 2 weeks.
Let the ice cream sit at room temperature for 5 to 10 minutes before scooping if very firm.
