Ube ice cream is a vibrant purple Filipino dessert made from purple yam that offers a naturally sweet, nutty flavor. Using coconut milk instead of dairy makes this ice cream perfectly creamy and vegan-friendly, while enhancing the tropical notes that complement ube’s unique taste. This recipe balances the earthiness of ube with the richness of coconut milk to create a luscious frozen treat that’s both refreshing and indulgent.
Ingredients
- 1 cup ube halaya (purple yam jam), thawed if frozen
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup coconut cream (the thickened cream from a chilled can of coconut milk)
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 1 tablespoon cornstarch (optional, for creaminess and texture)
- 2 tablespoons water (if using cornstarch)
Instructions
- Prepare the ube mixture: In a medium saucepan, combine the ube halaya, coconut milk, and coconut cream. Stir well to combine over medium heat.
- Add sugar and salt: Stir in the sugar and salt until fully dissolved. Heat the mixture gently, stirring frequently to avoid scorching, until warm but not boiling (about 5 minutes).
- Optional thickening: If you want a creamier, denser texture, mix the cornstarch with water in a small bowl to form a slurry. Slowly whisk the slurry into the warm ube mixture. Continue stirring and cooking for 2–3 minutes until the mixture thickens slightly.
- Add vanilla: Remove the saucepan from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature.
- Chill the base: Transfer the mixture to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate for at least 4 hours or overnight. This step is crucial for the best texture.
- Churn the ice cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes, until it reaches a soft-serve consistency.
- Freeze to firm up: Transfer the churned ice cream to a freezer-safe container, smoothing the top with a spatula. Cover and freeze for at least 4 hours, or until firm enough to scoop.
- Serve: Before serving, let the ice cream sit at room temperature for 5–10 minutes to soften slightly for easier scooping.
Tips
- Substitution for ube halaya: If you cannot find ube halaya, you can use ube powder reconstituted with coconut milk or steamed purple yam mashed with sugar, but the texture and sweetness will vary slightly.
- Using canned coconut milk: Shake the can well before opening to combine the cream and liquid or scoop out the separated cream for a richer base.
- Avoid icy texture: Ensure the mixture is well-chilled before churning, and don’t rush the freezing process, as slower freezing helps prevent large ice crystals.
- Sweetness adjustment: Taste the mixture before chilling. Ube halaya can vary in sweetness, so adjust sugar to your preference.
Serving Suggestions
Serve ube ice cream in a bowl garnished with toasted coconut flakes or crushed pistachios for added texture. It pairs wonderfully with Filipino desserts like halo-halo or as a topping on warm brownies and coconut sticky rice. For a tropical twist, drizzle with mango puree or sprinkle with a pinch of flaky sea salt to enhance the flavors.
Variations
Try adding mix-ins like chopped macadamia nuts or swirls of coconut caramel to elevate the flavor profile. For a lighter version, substitute half the coconut cream with almond or oat milk, but expect a less rich texture. You can also blend in a teaspoon of ube extract along with halaya to intensify the purple color and flavor. For a no-churn version, fold whipped coconut cream into the ube mixture and freeze, stirring every hour until set.
Storage and Reheating
Store the ube ice cream in an airtight container in the freezer for up to 2 weeks for optimal freshness and flavor. Over time, ice crystals may form, so keep the container tightly sealed and avoid frequent temperature changes. To soften, transfer the ice cream to the refrigerator for 15–20 minutes before serving, or let it sit at room temperature for 5–10 minutes. Avoid microwaving, as this will melt the ice cream unevenly and degrade the texture.
Frequently Asked Questions
Can I use fresh purple yam instead of ube halaya?
Yes, but fresh purple yam needs to be cooked, mashed, and sweetened before use. Ube halaya is a cooked, sweetened jam, so using fresh yam requires additional preparation to achieve the right sweetness and texture.
Is this ice cream dairy-free and vegan?
Yes, this recipe uses coconut milk and cream instead of dairy, making it suitable for vegans and those with lactose intolerance.
What if I don’t have an ice cream maker?
You can make a no-churn version by whipping chilled coconut cream until fluffy, folding it into the sweetened ube mixture, then freezing in a container. Stir every 30–60 minutes for the first 3 hours to break up ice crystals.
Why does my ice cream turn out icy or grainy?
Common causes include insufficient chilling before churning, rushing the freezing process, or not using enough fat in the base. Using full-fat coconut milk and cream, chilling the mixture thoroughly, and freezing slowly helps achieve a creamy texture.
Can I adjust the sweetness?
Absolutely. Taste your ube halaya first, as some brands are sweeter than others. Adjust the sugar in the recipe accordingly to suit your preference.
How do I intensify the purple color?
Adding a small amount of natural ube extract or powder can deepen the color without altering flavor significantly. Also, using fresh ube halaya with vibrant purple hues helps.
Making ube ice cream with coconut milk unlocks a tropical, creamy dessert that’s both indulgent and dairy-free. With simple ingredients and easy steps, you can enjoy a scoop of this vibrant Filipino treat anytime at home.
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