Ube Ice Cream Filipino Dessert (Printable)
Vibrant purple yam creates an irresistibly creamy Filipino frozen dessert with rich sweetness.
# What You’ll Need:
→ Ube Base
01 - 1 cup ube halaya (purple yam jam)
02 - 1 tablespoon ube extract
→ Cream Mixture
03 - 2 cups heavy cream, cold
04 - 1 cup whole milk, cold
05 - 1 cup sweetened condensed milk
→ Flavor Enhancers
06 - 1/4 teaspoon kosher salt
07 - 1 teaspoon vanilla extract
# How-To Steps:
01 - Combine the ube halaya, ube extract, sweetened condensed milk, whole milk, salt, and vanilla extract in a blender or large mixing bowl. Blend or whisk until completely smooth and well combined.
02 - In a separate chilled bowl, whip the heavy cream using an electric mixer until stiff peaks form.
03 - Gently fold the ube mixture into the whipped cream using a spatula, being careful not to deflate the cream. Mix until just combined and the color is uniform.
04 - Pour the mixture into a loaf pan or freezer-safe container. Smooth the top with a spatula.
05 - Cover tightly with plastic wrap or a lid and freeze for at least 6–8 hours, or until firm.
06 - For best texture, let the ice cream sit at room temperature for 5 minutes before scooping and serving.
# Expert Tips:
01 -
- No ice cream maker required, just a freezer and some patience
- The color alone makes people gasp when you bring it out
02 -
- The heavy cream must be completely cold before whipping, or it wont hold those stiff peaks you need
- Overmixing when folding the ube mixture into the cream will knock out all the air and make your final ice cream dense
03 -
- If your ube halaya is particularly thick, warm it slightly before blending to incorporate more smoothly
- Press a piece of plastic wrap directly against the surface before freezing to prevent ice crystals from forming