Homemade ube ice cream is bright, purple and bursting with delicious ube flavour. Bonus: you don’t need an ice cream maker!
I’m already seeing pumpkin recipes making their appearance everywhere online. Wait! It’s not fall yet! We have lots more summer coming our way.
So today I am making a stand…today we are having another delicious summer treat – ice cream! And a really special one too – the purple deliciousness that is ube.
What is ube?
Are you on the ube train yet? When I shared my recipe for Ube Cake I mentioned how difficult it was to describe what ube tastes like. Happily, it’s gone relatively mainstream since then.
I see restaurants serving different kinds of ube desserts and even here in town, people are lining up at this place downtown for a taste of their soft serve ube ice cream.
You know me and line-ups though (remember my Japanese Cheesecake from last year?). We don’t get along. So I thought why not make ube ice cream myself? It’s so easy! No lining up required. And I get a whole tub to myself (maybe I’ll share it with Red, we’ll see).
How to make ice cream without an ice cream machine
I’ve said it before – making your own ice cream is ridiculously easy. An ice cream maker used to be on my wish list but not anymore.
And it’s really simple – with condensed milk as your base, add your desired flavour, then fold into whipped cream. Overnight in the freezer and you’re done.
Homemade ube ice cream
So on to this delicious homemade ube ice cream.
Ube is a popular ice cream flavour in the Philippines, ube capital of the world IMO. There are many variations and I can’t wait to experiment and share them with you but I thought I’d start with the basic one.
If you break it down like that, homemade ube ice cream doesn’t seem so exotic and foreign anymore, right? Well maybe a little exotic lol. It is a bright purple root vegetable after all!
Other Filipino recipes
Ready to dive into Filipino cuisine? Check these out:
Homemade Ube Ice Cream
- 1 10-oz can condensed milk
- 5 oz ube jam (see notes)
- 4 tsp ube extract 1 20-ml bottle
- 1 tsp vanilla extract
- 2 cups heavy cream whipped to medium/stiff peaks
- In a large bowl, stir condensed milk, ube jam, ube extract and vanilla extract until fully incorporated. Take a generous dollop of whipped cream and fold into your ube mixture to lighten it.
- Take your lightened ube mixture and fold into your whipped cream until combined.
- Transfer into a freezer-safe container, smoothen the top and cover with plastic wrap. Freeze overnight.
Nutritional information are estimates only.
Happy ice cream making!
Did you make homemade ube ice cream? I’d love to hear from you in the comments section below.
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