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shot of a bowl of homemade ube ice cream

Homemade Ube Ice Cream

This creamy homemade ube ice cream is made with real purple yam jam (ube halaya) for a rich nutty flavor and striking color. No ice cream maker needed—just simple mixing, freezing, and scooping for a dessert that tastes as good as it looks.
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Prep Time 15 minutes
Freezing time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 serving
Course: Dessert
Cuisine: Filipino
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 2 cups heavy cream cold
  • 1 cup whole milk
  • 1 cup ube halaya purple yam jam
  • 1/2 cup condensed milk
  • 1/4 cup sugar adjust to taste
  • 1 teaspoon vanilla extract
Optional add-ons:
  • Coconut flakes
  • Macapuno sweet coconut strings
  • Pinch of salt

Method
 

  1. Whip the cream – In a large bowl, whip the cold heavy cream with a mixer until soft peaks form.
  2. Mix the base – In another bowl, stir together ube halaya, condensed milk, sugar, milk, and vanilla until smooth.
  3. Fold together – Gently fold the whipped cream into the ube mixture with a spatula. Don’t overmix—keep it light and airy.
  4. 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.
  5. 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.