This Ube Ice Cream is made with just Ube Halaya, whipped cream and condensed milk. Oh and it's also a no churn recipe so no ice cream maker is needed!
If you go to a Filipino grocery store Ube Ice cream is so hard to come by. All the restaurants are buying them up for dessert and Halo Halo! So we had to do a super easy 3 ingredient no ice cream maker needed version. We love 3 ingredient recipes here.
Ingredients
If the list of ingredients for Ube Ice Cream is minimal then you just have to use the good stuff.
Ube Halaya - The key component of this recipe. Don't skimp on this. It's best if you make it from scratch, but you can also use the store bought kind. Just make sure it's from the Philippines.
Whipped Cream - This is what is going to give the ice cream the fluffy texture.
Condensed Milk - This will keep the Ube Ice Cream nice and silky.
Tips on Making Ube Ice Cream
First you are going to mix together the Ube Halaya and condensed milk. Use a whisk to break down the ube to make sure there are no lumps.
Pour the cream into a stand mixer bowl and whisk until nice and fluffy. Don't over whip. We recommend medium high power stopping when the cream has quadrupled in size.
Add a big scoop of the whipped cream into the Ube Halaya condensed milk mixture. Mix until the cream has been fully integrated into the ube.
The first scoop of whipped cream you can be really rough with as it's purpose is too loosen the mixture so that the rest of the whipped cream can be folded in slowly.
Add the rest of whipped cream into 2 more batches. Meaning add another scoop and fold the whip in slowly until you don't see any more whipped cream and then add in the last scoop and fold in again.
The last step is optional and totally depends on the color of the Ube Halaya that you used. Also if the mixture is looking a little gray you can add in ¼ teaspoon of ube flavoring.
Your Ube Ice Cream should now look nice and fluffy with a nice light purple color.
Transfer the mixture into a loaf tin and cover the top with plastic wrap. Then freeze overnight.
How to Serve Ube Ice Cream
Just scooping it up in a bowl is all you need to do. Or you can use it to make a Ube Cake. Of course putting a scoop in Halo Halo is always a good idea.
How long to keep it in the freezer?
It is recommended to store the Ube Ice Cream in the freezer for no longer than 3 months. A good habit is to use painters tape as a label on the loaf tin and write the date you made it on it. This prevents any guessing games.
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Equipment
- Stand Mixer with Whisk Attachement
- Large Bowl
- Whisk
Ingredients
- 1 Cup Ube Halaya
- 1 Can Condensed Milk (14oz)
- 2 Cups Whipping Cream (1 Pint or 473ml)
- ¼ Teaspoon Ube Flavoring (Optional)
Instructions
- In a large bowl whisk together the Ube Halaya and condensed milk until there are no lumps and mixture is smooth.
- Pour the cream into a stand mixer bowl and whisk until nice and fluffy. We recommend medium high power stopping when the cream has quadrupled in size.
- Add a scoop of whipped cream into the Ube Halaya and condensed milk mixture and mix well.
- Add the rest of the whipped cream in two batches folding in the whipped cream slowly until fully combined.
- Add the ube extract if needed and fold in softly.
- Transfer mixture into a loaf tin and cover with plastic wrap. Freeze overnight.
- To serve scoop into small bowls.
Allison says
Hello! I have ube sweetened condensed milk - any suggestions for using it in this recipe?
Rezel Kealoha says
Hi! You can use it, but be aware that it is super strong and super purple so it has a very high concentration of dye. If you are okay with that you can replace it with the regular condensed milk.