Description
Create a vibrant and creamy vegan ube ice cream at home. This recipe brings the popular Filipino purple yam flavor to your freezer with simple ingredients and a touch of culinary joy.
Ingredients
Scale
- 2 cups ube (purple yam), peeled and cubed
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup full-fat coconut cream
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Steam or boil the ube cubes until tender. Drain well and mash until smooth.
- In a saucepan, combine the mashed ube, coconut milk, coconut cream, sugar, vanilla extract, and salt.
- Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture is smooth and slightly thickened. Do not boil.
- Remove from heat and let the mixture cool completely.
- Pour the cooled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.
- Serve and enjoy your homemade ube ice cream!
Notes
- For a more intense ube flavor, you can use ube halaya (purple yam jam) instead of fresh ube. Adjust sugar accordingly.
- If you don’t have an ice cream maker, you can freeze the mixture in a shallow container, stirring vigorously every 30-45 minutes for the first few hours to break up ice crystals.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churned
- Cuisine: Filipino
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 35g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg