If there’s one dessert that always makes me smile, it’s ube ice cream. Its vibrant purple color, rich flavor, and velvety texture make it a treat that stands out in any gathering. Whether you’ve grown up eating Filipino sweets or you’re just now discovering ube, this ice cream recipe will win you over.
Today, I’m sharing my go-to ube ice cream recipe that you can whip up right in your kitchen. No fancy machines required, no intimidating steps—just creamy, dreamy purple goodness that tastes as good as it looks.
What Is Ube?
Ube (pronounced “oo-beh”) is a purple yam that hails from the Philippines. It has a naturally sweet, nutty flavor with hints of vanilla and pistachio. Unlike lavender ice cream, which gets its floral notes from dried blossoms, ube offers earthiness with a touch of caramel-like sweetness.
If you’ve seen stunning desserts on Instagram or Pinterest with a vibrant purple hue, chances are ube had something to do with it. From cakes to jams and now ice cream, ube is a superstar in Filipino kitchens and beyond.
Why You’ll Love This Ube Ice Cream Recipe
- Color that pops – That gorgeous purple swirl is 100% natural and makes every scoop Instagram-worthy.
- Flavorful and creamy – Ube brings a nutty sweetness that balances perfectly in ice cream.
- No churn needed – You can make this homemade ube ice cream without a machine.
- Versatile – It pairs beautifully with coconut, sweet rice cakes, or even as a halo-halo topping.
Ingredients You’ll Need
Here’s what goes into this recipe. You can easily find most of these in Asian grocery stores or online.
- 2 cups heavy cream (cold)
- 1 cup whole milk
- 1 cup ube halaya (purple yam jam, store-bought or homemade)
- 1/2 cup condensed milk
- 1/4 cup sugar (adjust to taste)
- 1 teaspoon vanilla extract
Optional Add-Ons:
- Coconut flakes
- Macapuno (sweetened coconut strings)
- Pinch of salt (to balance sweetness)
How To Make Ube Ice Cream
This recipe is straightforward, even if you’ve never made ice cream before.
- Whip the cream – Using a hand mixer or stand mixer, whip the heavy cream until soft peaks form. This adds that airy, creamy texture we all love.
- Mix the base – In a separate bowl, combine ube halaya, condensed milk, sugar, milk, and vanilla. Stir until smooth.
- Fold gently – Add the whipped cream to the ube mixture. Fold with a spatula, keeping it light so you don’t deflate the cream.
- Freeze – Pour the mixture into a loaf pan or freezer-safe container. Cover with plastic wrap to prevent ice crystals. Freeze for 6–8 hours, or overnight.
- Scoop & enjoy – That’s it! Scoop into bowls, cones, or serve it with sticky rice for a Filipino-inspired dessert.
Ube Ice Cream Without Condensed Milk
Not a fan of condensed milk? You can make this with just heavy cream, ube halaya, sugar, and milk. Replace condensed milk with 1/2 cup coconut cream for a luscious, tropical twist.
Vegan Ube Ice Cream
For my plant-based friends, you won’t miss out! Swap:
- Heavy cream → full-fat coconut cream
- Condensed milk → coconut condensed milk (available in most Asian stores)
- Milk → almond or oat milk
The result? A dairy-free, vegan ube ice cream that’s just as creamy and satisfying.
Tips for the Best Homemade Ube Ice Cream
- Use real ube halaya – It gives authentic flavor and color. Don’t just rely on extracts.
- Chill everything – Cold ingredients whip better and freeze more smoothly.
- Play with flavors – Ube pairs well with coconut, pandan, or even a swirl of vanilla.
- Texture boost – Add toasted coconut or macapuno for a little bite in every spoonful.
Ube Ice Cream Ideas
Need a little inspiration for serving? Here are some fun ways I like to enjoy it:
- Scoop it onto warm waffles instead of syrup.
- Layer it into a sundae jar with coconut whipped cream and graham crumbs.
- Add it to halo-halo (a Filipino shaved ice dessert).
- Pair it with lavender ice cream for a floral-meets-earthy ice cream duo.
- Use it as the “wow factor” flavor in an ice cream cake.
Storage & Shelf Life
Homemade ube ice cream keeps well in the freezer for up to 2 weeks. Just make sure it’s in an airtight container. If it hardens too much, let it sit at room temperature for a few minutes before scooping.
Final Thoughts
Making ube ice cream at home is simpler than it looks. With just a few ingredients, you get a dessert that’s creamy, colorful, and full of Filipino flavor. Whether you serve it plain, with toppings, or alongside other desserts, it’s guaranteed to brighten your table and impress your guests.
So grab that loaf pan, whip up some cream, and let’s make your freezer a little sweeter with this ube ice cream recipe.
Homemade Ube Ice Cream
Ingredients
Method
- Whip the cream – In a large bowl, whip the cold heavy cream with a mixer until soft peaks form.
- Mix the base – In another bowl, stir together ube halaya, condensed milk, sugar, milk, and vanilla until smooth.
- Fold together – Gently fold the whipped cream into the ube mixture with a spatula. Don’t overmix—keep it light and airy.
- Freeze – Pour into a loaf pan or freezer-safe container. Cover with plastic wrap to avoid ice crystals. Freeze for 6–8 hours or overnight.
- Scoop & enjoy – Serve in bowls or cones, with optional toppings like coconut flakes or macapuno.
Notes
- Use real ube halaya for the best flavor. Ube extract works but won’t taste as rich.
- If you want less sweetness, reduce sugar or condensed milk.
- For extra creaminess, chill all your ingredients before starting.
- Pairs perfectly with halo-halo or on top of warm waffles.
FAQs About Ube Ice Cream Recipe
1. Can I use ube extract instead of ube halaya?
Yes, but it won’t be quite as creamy or flavorful. If using extract, add 1–2 teaspoons and increase sugar slightly.
2. Where can I buy ube halaya?
You can usually find it in Filipino or Asian grocery stores, or order it online. It’s often sold in jars.
3. Is ube the same as taro?
No. Ube is a purple yam with a sweeter, nuttier flavor, while taro is starchier and more subtle.
4. Can I make this without an ice cream machine?
Absolutely. This recipe is designed as a no-churn ice cream, so no special equipment needed.
5. Can I reduce the sugar?
Yes. Ube already has a natural sweetness, so feel free to cut sugar to your taste.
