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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.  A plant paradox friendly recipe!
Course Dessert
Cuisine Filipino
Prep Time 20 minutes
Cook Time 30 minutes
freezing time 6 hours
Total Time 50 minutes
Servings 4
Calories 257kcal
Author Darlene at International Cuisine



  • 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.


Calories: 257kcal | Carbohydrates: 21g | Protein: 2g | Fat: 18g | Saturated Fat: 16g | Sodium: 22mg | Potassium: 288mg | Fiber: 1g | Sugar: 13g | Vitamin A: 2359IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 3mg