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+ servings
two big scoops of lavender ube ice cream

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.

Course Dessert
Cuisine Filipino
Prep Time 20 minutes
Cook Time 30 minutes
freezing time 6 hours
Total Time 50 minutes
Servings 4
Author Darlene at International Cuisine



  • 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


  1. Mix all the ingredients, except the vanilla and alcohol, together in a blender and mix until smooth.
  2. Pour into a saucepan and bring to a boil. Once boiling, remove from the heat and whisk until smooth and thickened.
  3. Stir in the vanilla and alcohol.
  4. Pour into a container and chill overnight.

Instructions for using an ice cream maker

  1. 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

  1. 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.
  2. Otherwise, you will need to whisk the mixture well before freezing it and repeat every hour or so it does not become icy.

Recipe Notes

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.