Best Homemade Ube Ice Cream
No ice cream machine? No problem! Using just 4 ingredients, you can easily make the best homemade ube ice cream.
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I love ice cream
And even more so, I love ube ice cream. It has such a gorgeous color and delicious flavor. I thought I tried every brand there is, from Magnolia to Selecta. That is, until Trader Joe’s came out with their limited edition ube ice cream. I went to five different Trader Joe’s between New York City and Long Island and each time, came out empty. Either the stores didn’t carry it or it sold out. Ugh.
Then my mother’s words came to me, “Why buy it? You can make it!”
And so, I did!
I was shocked to find that it was easy to do, quick to make, has a great creamy texture just like the store brands, plus I don’t have to pay $10 for a container from the store anymore! Yay! That is why I call this our Best Homemade Ube Ice Cream, it is simply the best thing ever.
What you will need for this recipe
This recipe is basically a no-churn ice cream, with the fantastic flavor of ube! This recipe includes our Homemade Ube Halaya Jam, you can find the recipe here.
To make this easy recipe, you need the following:
- Large mixing bowls
- Whisk
- Hand mixer (I like this one)
- Silicone spatula
- Freezer safe containers, or recycled ice cream containers
- Heavy cream
- Can of evaporated milk
- Can of sweetened condensed milk
- Ube jam
You can whip it up in less than 5 minutes and fully enjoy it in about 4 hours. The ice cream comes out super rich and creamy. You will save so much money and never have to spend an arm and a leg on a container of ube ice cream again!
Tips for your best homemade ube ice cream
- Chill your mixing bowl. Keep it refrigerated until you’re ready to use it. This will help ensure the heavy cream whips up faster, because a warm bowl slows it down.
- Whip it good. Over whipping the heavy cream will cause your ice cream to taste chalky and not creamy due to the butter texture your heavy cream reached. So turn off your mixer and check that the heavy cream reached at least a medium stiff to stiff peak stage. (Note: I prefer medium stiff peaks)
- But don’t under whip either! The ice cream gets its structure from the frozen heavy cream. An under whipped cream may cause the ice cream to freeze in a more icy texture.
Ways you can enjoy your ube ice cream
The possibilities are endless! I’ve personally used this no churn ice cream in ice cream cookie sandwiches, halo-halo, and mochi ice cream! You can also make a “dirty ice cream” by placing a scoop of ube ice cream and sandwiching it in a pandesal bun.
The mixture can also be used in silicone or metal popsicle molds as fun paletas or popsicles. You can even put them into bags and made creamy ice candy.
Other fun recipes to try:
Easy Mini Biscoff Ube Cheesecakes
Double Chocolate Ube Cheesecake Swirled Brownies
Better Than Bakery Ube Pandesal
Let us know how this recipe turned out. You can comment below or contact us on Instagram or Facebook! We’d love to hear from you. Use #casacreatures and tag us in your creations!
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Best Homemade Ube Ice Cream
Equipment
- mixing bowls
- whisk
- silicone spatula
- Hand mixer
- freezer safe container
Ingredients
- 1 cup ube halaya jam
- 7 ounces evaporated milk
- 1 can sweetened condensed milk 14.5 ounces
- 2 cups heavy cream
Instructions
- Chill a large bowl in the fridge for about 30 minutes.
- In a separate bowl, whisk the ube jam, evaporated milk, and sweetened condensed milk together.
- In the chilled bowl, whip the heavy cream until medium-stiff or stiff peaks form.
- Take the ube jam/milk mixture and pour it gently into the heavy cream. Use a silicone spatula and gently fold the mixture together until no white streaks remain.
- Place into a freezer safe container and freeze 4 hours or until solid. Leave out at room temperature for 5-10 minutes before scooping into bowls or cones.
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