Ube Ice Cream

Written by
Kristina Vanni
An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host.
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Kristina Vanni
Updated 04/27/21
Ube Ice Cream

 The Spruce / Kristina Vanni
Prep: 10 mins
Cook: 10 mins
Freeze: 2 hrs
Total: 2 hrs 20 mins
Servings: 8 servings
Yield: 1 quart
Nutrition Facts (per serving)
459 Calories
34g Fat
36g Carbs
4g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 459
% Daily Value*
Total Fat 34g 43%
Saturated Fat 21g 107%
Cholesterol 105mg 35%
Sodium 45mg 2%
Total Carbohydrate 36g 13%
Dietary Fiber 0g 0%
Total Sugars 36g
Protein 4g
Vitamin C 1mg 3%
Calcium 112mg 9%
Iron 0mg 1%
Potassium 149mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Ube (pronounced ooh-beh) is a purple yam from the Philippines with a mild, sweet flavor. The taste has been described as slightly nutty, or as a cross between vanilla and pistachio. It is frequently incorporated into desserts in Filipino cuisine with ube ice cream being one of the most popular preparations.

Purple yams and taro look similar from the outside, so they can certainly be confused. However, when the skin is peeled back, the difference in color is clear. Taro root grows from the taro plant, and unlike purple yams, they are not a species of yam. Purple yams are nutritious root vegetables filled with antioxidants that may help reduce your blood pressure and blood sugar levels.

The vibrant purple yam is typically boiled and mashed before being incorporated into jams, puddings, sweet breads, and other desserts. If you can't find fresh ube in your local grocery store, it is also available grated and frozen, dried into a powder form, or as ube extract.

Ube has been incorporated into everything from brownies, macarons, cupcakes, and donuts to waffles and pancakes, even lattes and milkshakes. The eye-catching purple color is natural, which can be seen as soon as you slice into one of the raw yams. Depending on the brand of powdered ube and ube extract used in this recipe, the color of the ice cream may vary slightly. If desired, you can augment the color with purple or violet food coloring.

Ingredients

  • 2 tablespoons ube powder

  • 1 cup water

  • 1 1/2 cups whole milk

  • 1 1/4 cups granulated sugar

  • 3 cups heavy cream

  • 1 1/2 tablespoons ube extract

  • 1 to 2 drops purple or violet food coloring, optional

Steps to Make It

  1. Place the bowl of an ice-cream maker in the freezer overnight.

  2. Gather the ingredients.

    Ube Ice Cream
     Kristina Vanni

  3. Powdered ube needs to be rehydrated before use in recipes. In a medium saucepan, combine the powdered ube and water.

    Ube Ice Cream
     Kristina Vanni

  4. Heat to a simmer and stir until the mixture becomes thick. Remove from the heat and cool completely before using incorporating into the ice cream.

    Ube Ice Cream
     Kristina Vanni

  5. In a medium mixing bowl, whisk together the milk and granulated sugar until the sugar has dissolved.

    Ube Ice Cream
     Kristina Vanni

  6. Stir in the heavy cream and ube extract.

    Note: If you choose, purple or violet food coloring can be added to achieve the desired hue. The color of the ice cream can vary depending on the brand of powdered ube and ube extract used in the recipe.

    Ube Ice Cream
     Kristina Vanni

  7. Mix in the cooled rehydrated ube and stir until completely combined.

    Ube Ice Cream
     Kristina Vanni

  8. Churn according to manufacturer's directions, about 25 minutes. The ice cream will have a soft, creamy texture.

    Ube Ice Cream
     Kristina Vanni

  9. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in the freezer for about 2 hours.

    Ube Ice Cream
     Kristina Vanni

  10. When ready to enjoy the ice cream, just scoop and serve.