This ube (purple yam) ice cream has a smooth, creamy texture with a beautiful natural purple color from fragrant, rich Filipino purple yam. Made without a mixer or an ice cream maker, it's simply frozen and scraped, making it a perfect refreshing treat for hot weather. It tastes sweet and savory with a hint of coconut milk that keeps you coming back for more.
🧂 Ingredients
🍽️ Servings: 8
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 grams purple yam (ube), steamed until tender then mashed
- 200 ml sweetened condensed milk (white)
- 400 ml heavy cream, chilled
- 100 ml thick instant coconut milk
- 50 grams granulated sugar
- 1/4 tsp fine salt
- 1 tsp ube paste (optional, for a more intense color)
- 1/2 tsp vanilla powder
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👩🍳 Instructions
- 1 Steam the peeled purple yam for 25-30 minutes until tender when pierced with a fork, then mash it while still warm using a fork or blender until smooth with no lumps.
- 2 In a large bowl, combine the mashed ube with the thick coconut milk, granulated sugar, salt, vanilla powder, and ube paste (if using). Stir until the sugar dissolves, then set aside until completely cool (refrigerate for 15 minutes if needed).
- 3 In a separate bowl, whip the chilled heavy cream using a manual whisk or a mixer on medium speed for 5-7 minutes until soft peaks form (the cream should be fluffy and hold a slight peak when the whisk is lifted).
- 4 Add the sweetened condensed milk into the ube mixture and stir until well combined. Gently fold the ube mixture into the whipped cream in stages using a spatula, using an upward, circular motion from the bottom to keep the air in, until fully combined and the purple color is even.
- 5 Pour the mixture into an airtight container (a loaf pan or a thick plastic container), smooth out the surface, then cover tightly with plastic wrap pressed directly onto the surface of the ice cream to prevent ice crystals from forming.
- 6 Freeze for at least 6 hours or overnight until completely firm and set.
- 7 Once fully frozen, remove from the freezer and let it sit at room temperature for 5 minutes to soften slightly before scooping. Serve immediately in bowls or cups.
💡 Tips
• Choose purple yam that is fully ripe and starchy so the ice cream turns out smoother and less fibrous.
• If you don't have ube paste, the natural color from the purple yam is already lovely, even though it will look a bit paler once mixed with the cream.
• For a softer texture when scooping, stir the ice cream every hour during the first 3 hours of freezing so the ice crystals don't get too large.
• Store in an airtight container in the freezer for up to 2 weeks for the best results.
📊 Nutrition Facts / serving
310
Calories (kcal)
3 g
Protein
22 g
Fat
26 g
Carbs
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