Ube Ice Cream is a staple in the Philippines. Ube pronounced OO-bay, is a purple yam. This is an ingredient that is showing up in all sorts of recipes lately. The flavor is a nutty and is a gorgeous color that varies from very deep purple 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 can be mashed, 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.
Did you know that the Philippines is known to have the world’s best sweet mangoes? Be sure to check out “Our Journey to the Philippines” if you would like to learn more about this beautiful archipelago with the some of the friendliest people on the planet.
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Ube Ice Cream
- 1 1/2 cups coconut milk full-fat
- 1 tbsp Tapioca starch
- 1/4 cup maple syrup or yacon syrup
- 1/2 cup purple sweet potato puree
- 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 3 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.