Ube Ice Cream is a staple in the Philippines. Ube pronounced OO-bae, is a purple yam. This is an ingredient that is showing up in all sorts of recipes these days. The flavor is a bit nutty and is a lovely color of purple that goes from very deep to lavender. The size and where the yam is grown completely affects the flavor. The larger ones are much sweeter than the smaller ones and they come in an array of colors of purple to nearly white.
Ube is a resistant starch that is loaded with nutrition. It has almost 40 grams of carbs in one cup 5 grams are dietary fiber, it contains no fat and about 2 grams of protein. It is also packed with Vitamins A and C as well as potassium. The purple pigment provides special antioxidants including anthocyanins. which have been linked to anti-inflammatory effects, brain health and protection against heart disease and cancer.
It can be mashed or pureed or baked like a regular sweet potato but it is often used to make sweet treats like ice cream, puddings, frostings, even doughnuts and pop tarts. It is also made into a jam called halaya. The ube ice cream is also used in the famous halo-halo dessert.
This recipe is completely plant paradox friendly so I hope you enjoy this beautiful and satisfying creamy ube ice cream.
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Ube Ice Cream
A beautiful and delicious ice cream made from purple yams called ube. It is vegan, paleo and plant paradox compliant. You are sure to love this one! It can be made with or without an ice cream maker.
- 1 1/2 cups coconut milk full-fat
- 1 tbsp arrowroot powder or Tapioca starch
- 1/4 cup maple syrup or yacon syrup
- 1/2 cup purple sweet potato puree or 3/4 cup chopped boiled purple sweet potatoes
- 2 tsp vanilla extract
- 1 Tbsp alcohol such as vodka or gin
- Mix all the ingredients, except the vanilla and alcohol, together in a blender and mix until smooth.
- Pour into a saucepan and bring to a boil. Once boiling, remove from the heat and whisk until smooth and thickened.
- Stir in the vanilla and alcohol.
- Pour into a container and chill overnight.
Instructions for using an ice cream maker
Once the mixture is chilled, you simply add it to your ice cream maker, following the manufacturer's instructions. Once churned, add to a shallow, freezer-safe container and freeze for at least 6 hours.
Instructions without using an ice cream maker
- If you have a stand mixer with a metal bowl, you can freeze the bowl overnight and "churn" the ice cream using the paddle attachment.
Otherwise, you will need to whisk the mixture well before freezing it and repeat every hour or so it does not become icy.
Arrowroot powder can be found in the baking aisle of the supermarket. You can also use tapioca starch. The alcohol is to help keep the ice cream from freezing too hard.