Ube Cookies and Cream Ice Cream
Creamy ube Oreo ice cream made with coconut cream and ube halaya churned effortlessly in the Instant Pot Instant Chill. No frozen bowl required!
Servings: 6
Equipment
Ingredients
- ⅔ cup prepared ube halaya (200 g)*
- ½ teaspoon ube extract optional*
- 1 ¼ cup canned coconut cream
- ¾ cup whole milk or 2% reduced fat
- ½ cup granulated sugar (100 g)
- pinch kosher salt
- 6 sandwiches Oreo cookies (70 g), roughly chopped
Instructions
- Combine the ube halaya, coconut cream, milk, ube extract, sugar, and salt in a mixing bowl. Use an immersion blender to blend until smooth. If your ube halaya is already smooth, a whisk works just fine.
- Pour the mixture into the Instant Chill bowl and set to the ice cream setting for 20 minutes. In the last 3 minutes, add the chopped Oreos
- Serve immediately for a soft-serve texture, or transfer to an airtight freezer-safe container and freeze for at least 30 minutes for a firmer, scoopable scoop.
Notes
Ube Halaya: Filipino supermarkets carry a variety of different ube halaya options. They are often sold in glass jars labeled as purple yam jam, sweet purple yam spread, or purple yam pudding. Color and sweetness varies depending on the brand.
Ube Extract: This optional ingredient helps to enhance the flavor and color of the ice cream. Simply omit if you cannot find it. However, the resulting ice cream will not as violet in color and the ube flavor will not be as pronounced. A little goes a long way. I recommend butterfly brand.
Nutrition
Calories: 393kcal | Carbohydrates: 51g | Protein: 3g | Fat: 21g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 67mg | Potassium: 237mg | Fiber: 1g | Sugar: 41g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 3mg