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No Churn Ube (Purple Yam) Ice Cream. This easy homemade version is flavored using ube halaya (purple yam jam).

No Churn Ube Ice Cream

No ice cream machine necessary. All you need is a hand mixer to make this rich and creamy no churn ube ice cream!  

Yield: about 1 quart

Course Dessert
Author Maryanne Cabrera

Ingredients

Ube Halaya:

  • 1 packet (4.06 oz) powdered purple yam (116 g)
  • 1/2 cup (3.5 oz) granulated sugar (99 g)
  • 3/4 cup (6.7 oz) evaporated milk (192 g)
  • 1/2 cup (6 oz) sweetened condensed milk (170 g)
  • 1/2 cup (4 oz) water (113 g)
  • 1 Tablespoon unsalted butter (14 g)
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon ube extract

Ube Ice Cream:

  • 2/3 cup (7 oz) ube halaya (200 g)
  • 3/4 cup (6.7 oz ) evaporated milk (192 g)
  • 1/2 cup (6 oz) sweetened condensed milk (170 g)
  • 2 cups (16 oz) heavy cream, very cold (454 g)
  • 1 teaspoon ube extract

Instructions

Ube Halaya:

  1. In a medium heavy bottom sauce pot, whisk together ube powder, sugar, evaporated milk, sweetened condensed milk, and water until smooth.

  2. Set over low-medium heat. Stir frequently to ensure mixture does not burn along the sides. Cook for 15-20 minutes until mixture has thickened to a paste-like consistency.

  3. Remove from heat. Stir in butter, vanilla, and ube extract. Transfer to a heat safe container. Allow to cool. Cover and let chill in the fridge for at least 4 hours, or overnight.

Ube Ice Cream:

  1. In a medium bowl, whisk together ube halaya, evaporated milk, and sweetened condensed milk until smooth. Set aside.

  2. In a large bowl, whip chilled heavy cream to soft peaks. Add liquid mixture and ube extract. Continue to whip to firm or stiff peaks.

  3. Transfer mixtuer to a freezer safe container. Spread into an even layer. Cover. Freeze for at least 6 hours, overnight is ideal.

  4. Allow ice cream to sit at room temperature for 5 minutes before scooping and serving.

Recipe Notes

Ingredient Notes:

  • Use homemade ube halaya or store-bought version. See blog post for links to homemade ube halaya using frozen grated purple yam.
  • I have tested this recipe using the ube halaya recipe in post as well as two store-bought ube halaya. Both work fine. 
  • Do not use regular milk in place of evaporated milk. Resulting ice cream will be icy because of the water content of milk.
  • Ube (purple yam) is not the same as taro or Okinawan sweet potato! 

Storage:

  • Ice cream will keep covered in the freezer for up to two weeks. 
  • Store leftover ube halaya in the fridge in an airtight container for up to a week. Spread it on toast, biscuits, or bread. Mix it into oatmeal or smoothies.