This no churn ube ice cream only uses 3 ingredients (with an optional 4th!) and is packed with layers of ube flavour! Perfect to enjoy on top of halo halo or just on its own.
What is ube?
Ube is becoming the new “it girl” in the North American dessert world. You may have been seeing it pop up a lot more on your social media and in local restaurants. Native to the Philippines, this purple yam is known for its signature vibrant purple colour and is a popular ingredient in Filipino desserts.
Some would describe it as having a nutty vanilla-like flavour and I would agree! It’s very unique and mellow. You definitely need to try it out if you haven’t already.
Since this yam is native to the Philippines, fresh ube may be hard to come by if you live outside of the Philippines like I do. Rather than using the fresh stuff, many people opt for more accessible options such as ube extract and ube condensed milk. If you’re lucky, you may even be able to find frozen grated ube at your local Asian market!
With most of my recipes, I try to use ingredients that are accessible to most people. This recipe uses both ube extract and ube condensed milk. If you don’t find ube condensed milk near you or it isn’t accessible, feel free to use regular condensed milk!
The key to soft and creamy no churn ice cream
Whether you want a small or large batch of ice cream, the key to remember is to have a 2:1 ratio between cream and condensed milk. For every cup of cream used, you want to use ½ a cup of condensed milk. From there, any toppings or add-ins are up to you!
Optional but HIGHLY recommended – Ube halaya
Ube halaya also known as “ube jam” is a thick sweetened spread made from ube. It takes on ube’s signature purple colour and can be enjoyed in desserts on its own, on toast, and more!
This is a no-fail recipe and after trying this out, I hope that it inspires you to try more flavours!