Can I make this without an ice cream maker?

While an ice cream maker gives the best texture, you can freeze the mixture in a shallow pan and stir it every hour for the first 4 hours. It won't be quite as smooth, but it'll still be delicious.

Where can I find ube?

Most Asian grocery stores carry frozen grated ube. If you can't find it, purple sweet potatoes work as a substitute - just steam and mash them first.

Why is my ice cream not purple enough?

The ube extract really helps with color intensity. You can also try adding a tiny bit of natural purple food coloring if you want that Instagram-worthy hue.

How long does the churning take?

Most ice cream makers need about 20-25 minutes, but follow your machine's instructions. The mixture should look thick and creamy when it's ready.

Can I reduce the sugar?

You can reduce it slightly, but remember that sugar affects texture as well as taste. Too little sugar can make the ice cream freeze too hard.

Homemade Ube Ice Cream Recipe: Easy Purple Yam Delight

Name: Natural Homemade Ube Ice Cream
Prep time: PT-487920H53M59S
Cook time: PT-487920H53M59S
Total time: PT-487920H53M59S
Yield: 8
Ingredients: 227 g frozen ube (grated and raw or substitute with purple sweet potatoes); 56 g butter (4 tbsp / 2 oz); 1 – 2 tsp ube extract (optional); 240 mL coconut milk (1 cup, from a can); 50 g white sugar (¼ cup); 50 g brown sugar; 2 tsp lemon juice; 2 tsp vanilla; Pinch of salt; 360 mL whipping cream (35% fat, 1.5 cups)

Description

A creamy, dreamy Filipino-inspired purple yam ice cream made with coconut milk and ube — rich, vibrant, and deliciously unique.

Ingredients

Scale

227 g frozen ube (grated and raw or substitute with purple sweet potatoes)
56 g butter (4 tbsp / 2 oz)
1 – 2 tsp ube extract (optional)
240 mL coconut milk (1 cup, from a can)
50 g white sugar (¼ cup)
50 g brown sugar
2 tsp lemon juice
2 tsp vanilla
Pinch of salt
360 mL whipping cream (35% fat, 1.5 cups)

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Instructions

Place the ube and butter in a non-stick pan.
Cook over medium heat while moving the ube around the pan. Make sure the ube doesn’t burn or stick to the bottom of the pan. Mix it frequently with the butter until cooked through and the mixture looks like mashed potato. This can take about 10 – 15 minutes, depending on the stove.
Add the ube extract if using, and mix it in well with the ube paste.
Place the ube paste in a medium pot, with the coconut milk, sugar, lemon juice, vanilla and salt. Use a stick blender to blend the mixture until nice and smooth.
Heat over medium heat while stirring frequently until the mixture boils, and then thickens to a very thick pudding-like consistency. This can take about 10 – 20 minutes, depending on your stove and pot size.
Place the thick ube base in a large jug or bowl that can hold 4 – 5 cups of water.
Add the whipping cream and fold until the mixture is completely smooth with no lumps.
Cover the jug with plastic wrap and let it chill in the fridge overnight, until the whole mixture is chilled. You should get about 800 – 900 mL of the ice cream base.
The following day, churn the ice cream in your ice cream maker according to the manufacturer’s directions. Once churned, transfer the ice cream into a freezer safe container and freeze for at least 3 hours.
If the ice cream hardens too much (this is normal due to the absence of eggs and reduced sugar in this recipe), let it sit at room temperature for a few minutes, and it will soon be easier to scoop.

Notes

For best flavor, use real frozen grated ube if available. The ube extract deepens both flavor and color.

Nutrition

Serving Size: 1 serving
Calories: 349 kcal
Sugar: 13 g
Sodium: 75 mg
Fat: 29 g
Carbohydrates: 23 g
Fiber: 1 g
Protein: 2 g