Natural Homemade Ube Ice Cream

I’ll never forget the first time I tasted ube ice cream at a Filipino bakery downtown. That stunning purple color caught my eye, but it was the earthy-sweet flavor that completely won my heart. I knew right then I had to figure out how to make this magical homemade ube ice cream in my own kitchen.

There’s something so special about making ice cream from scratch – it brings back memories of summer afternoons and the anticipation of waiting for that first creamy spoonful. This purple yam ice cream isn’t just beautiful to look at; it’s got this unique, almost vanilla-like sweetness with nutty undertones that’ll have everyone asking for seconds. If you’ve been wanting to try something new alongside classics like Pistachio Ice Cream: A Creamy Homemade Delight, this one’s about to become your new favorite.

Trust me, you can make this – I promise. Let’s get into the kitchen and create something truly special together.

Why You’ll Love This Homemade Ube Ice Cream

This purple yam ice cream is everything I love about homemade desserts. First, it’s absolutely stunning – that natural purple color makes every scoop feel like a celebration. You don’t need any fancy techniques or hard-to-find equipment beyond a basic ice cream maker.

What really gets me excited is how this recipe bridges cultures beautifully. The ube flavor is authentically Filipino, but the creamy base feels familiar and comforting to anyone who loves good ice cream. It’s not overly sweet either, which means the unique earthy taste of the purple yam really shines through.

Most importantly, this is a recipe that brings people together. I’ve served this at family gatherings, and it never fails to spark conversations and create new memories. Plus, making homemade ice cream means you control every ingredient – no artificial colors or preservatives, just pure, wholesome goodness.

What You’ll Need

Let me walk you through what makes this ube ice cream recipe so special, ingredient by ingredient:

• Frozen ube – This is our star! Look for grated, raw frozen ube in Asian grocery stores. If you can’t find it, purple sweet potatoes work beautifully too
• Butter – Just a few tablespoons to help cook down the ube and add richness
• Ube extract – This is optional but really deepens that gorgeous purple color and authentic flavor
• Coconut milk – Use the full-fat kind from a can – it adds tropical creaminess that pairs perfectly with ube
• White and brown sugar – The combination gives us sweetness plus a hint of molasses depth
• Lemon juice – Just a touch to brighten everything up
• Vanilla – Because vanilla makes everything better
• Whipping cream – This is what gives us that perfect scoopable texture

I always tell people not to stress if you can’t find ube extract – the ice cream will still be delicious without it. The key is using good quality frozen ube or the freshest purple sweet potatoes you can find.

Let’s Make Homemade ube ice cream Together

1. Cook the ube base – Place your ube and butter in a non-stick pan over medium heat. This is where the magic starts happening!
2. Stir constantly – Keep moving that ube around the pan for about 10-15 minutes. You’ll know it’s ready when it looks like smooth mashed potatoes. Don’t worry if it takes a little longer – every stove is different.
3. Add the extract – If you’re using ube extract, fold it in now while the mixture is still warm. Watch that purple color deepen!
4. Blend it smooth – Transfer everything to a medium pot with the coconut milk, both sugars, lemon juice, vanilla, and salt. Use a stick blender to make it completely smooth – no lumps allowed!
5. Cook until thick – Heat over medium heat, stirring frequently, until it boils and thickens to a pudding-like consistency. This takes patience – about 10-20 minutes depending on your setup.
6. Cool the base – Pour this thick ube mixture into a large jug or bowl. You’re doing great!
7. Add the cream – Fold in the whipping cream until everything is completely smooth. This is your ice cream base – isn’t that color gorgeous?
8. Chill overnight – Cover with plastic wrap and let it chill completely in the fridge. I know waiting is hard, but this step is crucial for proper churning.
9. Churn the ice cream – The next day, follow your ice cream maker’s directions. Usually takes about 20-25 minutes for perfect consistency.
10. Final freeze – Transfer to a freezer-safe container and freeze for at least 3 hours before serving. If it gets too hard, just let it sit out for a few minutes – it’ll soften right up.

Serving Suggestions

This purple yam ice cream is beautiful enough to serve on its own, but I love getting creative with presentations. Try scooping it into coconut bowls for a tropical feel, or serve alongside fresh mango slices for a Filipino-inspired dessert platter.

For special occasions, I like to make ube ice cream sundaes with toasted coconut flakes and a drizzle of condensed milk. The kids absolutely love when I serve it in waffle cones – that purple color always makes them smile.

During the holidays, this makes an stunning alternative to traditional desserts. I’ve served it at Christmas dinner, and everyone always asks for the recipe. It’s also perfect for summer barbecues when you want something cool and refreshing that’s a little different from the usual vanilla and chocolate.

Make It Your Own

Don’t be afraid to experiment with the sweetness level either. Some families prefer it less sweet to really highlight that earthy ube flavor, while others like it a bit more dessert-like.

Kitchen Tips & Tricks

The biggest mistake I see people make is rushing the cooking process. When you’re cooking down the ube, take your time – burning it will give you a bitter taste that’s hard to fix. Keep that heat at medium and stir constantly.

I learned the hard way that not chilling the base completely leads to icy ice cream instead of creamy scoops. That overnight chill isn’t just a suggestion – it’s essential for the best homemade ube ice cream texture.

If your ice cream turns out too hard (which happens sometimes with homemade versions), don’t panic! Just let it sit at room temperature for 5-10 minutes before scooping. The absence of eggs and lower sugar content can make it freeze quite firm, but that’s totally normal.

Storage & Make-Ahead Tips

Your purple yam ice cream will keep beautifully in the freezer for up to two weeks in an airtight container. I like to press plastic wrap directly onto the surface before putting the lid on – this prevents ice crystals from forming.

The ube base can be made up to three days ahead and kept in the refrigerator, which actually makes this perfect for entertaining. Just churn it the day you plan to serve it.

For the best scooping consistency, store your ice cream in a shallow, wide container rather than a tall, narrow one. It freezes more evenly and thaws more quickly when you’re ready to serve.

More Recipes from My Kitchen

If you’re loving this adventure into unique ice cream flavors, you’ll definitely want to try my Pistachio Ice Cream: A Creamy Homemade Delight – it has that same homemade charm with a completely different but equally sophisticated flavor profile.

For more tropical-inspired treats, my coconut panna cotta pairs beautifully with a scoop of this ube ice cream. And if you’re interested in exploring more Filipino flavors, my ube cheesecake bars use similar ingredients in a completely different way.

Frequently Asked Questions

Final Thoughts

Making homemade ube ice cream has become one of my favorite ways to introduce people to new flavors while creating something truly special in the kitchen. There’s something magical about that gorgeous purple color and unique taste that brings out the kid in everyone.

This purple yam ice cream recipe might seem exotic, but it’s really just about good ingredients and a little patience. The techniques are the same ones you’d use for any homemade ice cream – we’re just working with this beautiful, earthy ingredient that happens to turn everything the most amazing shade of purple.

I hope this becomes a recipe that brings as much joy to your kitchen as it has to mine. Don’t be surprised if it becomes your new signature dessert – I’ve had friends request this for every birthday and celebration since I started making it.

Thanks for being in my kitchen today. I can’t wait to hear about your ube ice cream adventures!

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