Ube Ice Cream Filipino Purple Yam

The first time I saw ube ice cream, I thought someone had played a joke with food coloring. That shock of bright purple stopped me in my tracks at a Filipino bakery, and one spoonful later I was completely hooked on the earthy, vanilla-adjacent sweetness that nothing else quite replicates. I spent months hunting down ube halaya and testing batch after batch until I finally nailed that creamy, scoopable consistency at home. Now my freezer is never without a container of this stunning purple magic.

Last summer I brought a batch to a neighborhood potluck, and I swear people hovered around the container like it was some kind of alien artifact. The kids went absolutely wild for the purple color, while the adults kept sneaking back for just one more tiny taste, trying to place that unique flavor somewhere between sweet potato and vanilla with a nutty undertow. It became the thing my friends started requesting for birthdays, and honestly, I love how something so visually striking comes from such humble ingredients.

Ingredients

• 1 cup ube halaya: This purple yam jam is the heart and soul of the recipe, giving you both that signature color and an intense, concentrated flavor that extract alone cant match
• 1 tablespoon ube extract: A little boost to amp up the purple hue and deepen that distinctive earthy sweetness
• 2 cups heavy cream, cold: Whipping this separately creates that airy, restaurant quality texture without any fancy equipment
• 1 cup whole milk, cold: Lightens things up just enough so the ice cream isnt overwhelmingly heavy
• 1 cup sweetened condensed milk: Your sweetener and texture enhancer in one, keeping everything smooth and preventing icy crystals
• 1/4 teaspoon kosher salt: Dont skip this, it makes all those flavors pop and cuts through the richness
• 1 teaspoon vanilla extract: Rounds everything out and bridges the gap between ube and familiar vanilla notes

Instructions

Blend the purple base:

Combine the ube halaya, ube extract, sweetened condensed milk, whole milk, salt, and vanilla in your blender or a large mixing bowl, then whisk until completely smooth with no lumps remaining

Whip the cream:

In a separate chilled bowl, beat the cold heavy cream with an electric mixer until stiff peaks form, which should take about 3 to 4 minutes

Fold them together:

Gently pour the ube mixture over the whipped cream and fold with a spatula using slow, deliberate strokes until just combined and the color is uniformly purple

Freeze until firm:

Transfer everything to a loaf pan or freezer safe container, smooth the top, cover tightly, and freeze for at least 6 to 8 hours until completely set

Scoop and serve:

Let the container sit on the counter for 5 minutes before scooping, which makes all the difference for that perfect creamy texture

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My sister called me once from three states away, demanding the recipe after she had it at my dinner party, because she said her kids kept talking about the purple ice cream for weeks. There is something genuinely joyful about serving dessert that makes people smile before they even take a bite. It has become my go to for bringing a little unexpected happiness to the table.

Making It Your Own

Sometimes I swirl in a tablespoon of extra ube halaya right before freezing for ribbons of concentrated flavor throughout. You can also toast some coconut flakes until golden and fold them in during the last minute of mixing for texture contrast.

Serving Ideas

This ice cream deserves to be the star, but a drizzle of sweetened coconut cream or macapuno on top takes it to restaurant levels. I also love sandwiching it between two ube flavored cookies for the most incredible ice cream sandwich experience.

Storage Tips

Press a piece of plastic wrap directly against the surface before putting on the lid to prevent ice crystals from forming. The ice cream stays perfectly scoopable for about two weeks, though honestly, it never lasts that long in my house.

• Use a container with a tight seal to prevent freezer burn
• Let your ice cream scoop sit in warm water for 30 seconds before serving
• Store in the back of the freezer where temperature stays most consistent

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Every time I pull that vibrant purple container out of the freezer, I remember why I fell in love with making ice cream in the first place. Hope this recipe brings as much color and joy to your kitchen as it has to mine.

Recipe Q&A

→ What does ube ice cream taste like?

Ube ice cream features a unique, subtly earthy flavor with notes of vanilla and pistachio. The purple yam adds natural sweetness and a delicate nutty undertone that's distinctly different from regular sweet potato or taro.

→ Do I need an ice cream maker for this?

No ice cream maker required! This no-churn method uses whipped heavy cream folded into the ube base to create that signature creamy texture without any special equipment.

→ Where can I find ube halaya and ube extract?

Look for ube halaya (purple yam jam) and ube extract in Asian grocery stores, Filipino markets, or the international aisle of well-stocked supermarkets. Both can also be purchased online from specialty retailers.

→ How long does this keep in the freezer?

Properly stored in an airtight container, ube ice cream maintains best quality for up to 2 weeks. For optimal texture and flavor, enjoy within the first week.

→ Can I make this dairy-free?

Substitute coconut cream or full-fat coconut milk for the heavy cream and use sweetened condensed coconut milk instead of dairy condensed milk for a vegan version that still delivers rich creaminess.