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    Home » Recipes » Dessert

    Homemade Ube Ice Cream

    September 12, 2021 by Kelly 32 Comments

    Homemade Ube Ice Cream is luxuriously smooth and creamy. This Filipino purple yam ice cream recipe has a vibrant purple color and deep ube flavor made with easy to find ube powder and extract. Can be made with or without an ice cream maker.

    ube ice cream scoops in container this recipe!

    Jump to Section

    • The BEST Ube Ice Cream recipe! 
    • What is Ube Ice Cream? What is ube?
    • What does Ube Ice Cream taste like?
    • Where to get ube
    • What is Ube Ice Cream made of? Ube Ice Cream Ingredients
    • How to rehydrate ube powder
    • How to make Ube Ice Cream
    • How to make No Churn Ube Ice Cream
    • Homemade Ube Ice Cream
    • LOVE IT? PIN IT!

    The BEST Ube Ice Cream recipe! 

    • Made with a custard base for the smoothest, creamiest texture and the richest, most luxurious taste
    • Uses ube powder and ube extract for the most amazing ube flavor and vibrant color
    • Ube powder and extract are easy to find online
    • Rehydrated ube powder makes a super smooth ice cream


    What is Ube Ice Cream? What is ube?

    Ube purple yam ice cream is an ice cream flavored with ube. Ube (Pronounced OO-beh) is a purple yam that has origins in Southeast Asia, but it is most commonly used in desserts in Filipino cuisine. It’s a bright purple sweet potato with a sweeter, more mellow taste than its orange relative. 

    Ube is often confused with Taro, another similar root vegetable, but the two are distinct. Taro is often used in savory dishes, while ube, while it can be cooked with savory spices, is more commonly used in sweets.

    ube ice cream scoops in cones

    What does Ube Ice Cream taste like?

    Ube has a sweet, gentle flavor. It has been described as mellow, nutty, and vanilla-like, likened to a cross between white chocolate, vanilla, and pistachio, with a hint of coconut.  

    Where to get ube

    I use ube powder and ube extract in this ice cream. Fresh or frozen ube is often difficult to find, and ube powder rehydrates easily. When it’s turned into a paste, it makes a super smooth ice cream. Ube powder and extract can be found on Amazon. 

    ube ice cream scoops in container

    What is Ube Ice Cream made of? Ube Ice Cream Ingredients

    • Ube powder - that is rehydrated to form a paste
    • Ube extract - for a deeper ube flavor and color
    • Milk and cream - a combination makes the perfectly textured ice cream
    • Sugar
    • Egg yolks - are tempered with hot milk to make the richest, creamiest ice cream

    This Ube Ice Cream is made in the French style with an egg yolk enriched custard base. (As opposed to a Philadelphia-style ice cream that does not contain egg yolks.)  This creates the creamiest, smoothest, luxuriously rich ice cream.

    How to rehydrate ube powder

    It’s important to rehydrate the ube powder before stirring it into the ice cream base. Dried ube powder is grainy and can give the ice cream a grainy, gritty texture if not rehydrated.

    Rehydrated ube paste makes a super smooth ice cream with no ice crystals from excess liquid. 

    To rehydrate ube powder:

    1. Combine ube powder and water (1 tablespoon ube powder per ½ cup water) in a saucepan.
    2. Bring it to a boil over medium high heat.
    3. Turn the heat to medium, and stirring frequently, cook the mixture until a paste forms, like a thick pudding. Stir more frequently as it gets thicker so it doesn’t scorch on the bottom of the pan.
    how to rehydrate ube powder to make ube paste
    ube paste

    How to make Ube Ice Cream

    Rehydrate the ube powder to make a paste as directed above and set aside.

    In a mixing bowl, whisk the egg yolks with half of the sugar until the mixture is pale and fluffy.

    In a saucepan, heat the milk and the remaining sugar until hot, about 175° F, but not boiling. 

    Temper the egg yolks: While whisking constantly, slowly pour the hot milk in a thin stream into the egg yolk and sugar mixture. This will temper the eggs so they don’t curdle.

    Return the mixture to the pan and heat until it reaches 180° F, stirring constantly. Do not allow the mixture to boil. 

    Remove from heat and whisk in the ube paste and extract. Stir in the cream.

    Strain the mixture through a fine mesh strainer. 

    Allow mixture to cool. Chill in the refrigerator until it reaches 40 degrees F, about 4 hours or overnight.

    Churn in ice cream machine until a soft serve consistency, about 20 minutes. Transfer to a chilled container, cover with plastic wrap and press onto the surface of the ice cream.

    Freeze until firm, about 4 hours.

    Ice cream can be stored in freezer up to 5 days.

    how to make ube ice cream step by step
    ube ice cream scoops in container

    How to make No Churn Ube Ice Cream

    If you don’t have an ice cream maker, you can make No Churn Ube Ice Cream.

    • 2 cups heavy whipping cream, cold
    • 14oz can sweetened condensed milk, cold
    • 4 teaspoons (20 ml) ube flavoring extract
    • Rehydrated ube powder paste

    Instructions

    • Rehydrate the ube powder as directed.
    • Whip heavy cream on medium-high speed until soft peaks form.
    • Pour in condensed milk and whip until thick, stiff peaks form.
    • Add the ube paste and extract and whip until combined.
    • Freeze as directed.
    ube ice cream scoops in bowl
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    ube ice cream scoops in container

    Homemade Ube Ice Cream


    ★★★★★

    5 from 8 reviews

    • Author: Kelly
    • Total Time: 20 minutes plus chilling and freezing time
    Print Recipe
    Pin Recipe

    Description

    Homemade Ube Ice Cream is luxuriously smooth and creamy. This Filipino purple yam ice cream recipe has a vibrant purple color and deep ube flavor made with easy to find ube powder and extract. Can be made with or without an ice cream maker.


    Ingredients

    Scale
    • 2 tablespoons ube powder
    • 1 cup water
    • 4 egg yolks
    • 1 cup sugar 
    • 1 ½ cups whole milk
    • 1 to 4 teaspoons (5-20ml) ube extract 
    • 1 ½ cups heavy whipping cream
    • ¼ teaspoon salt

    Instructions

    To rehydrate the ube powder:

    1. Combine ube powder and water in a saucepan.
    2. Bring to a boil over medium high heat.
    3. Turn the heat to medium, and stirring frequently, cook the mixture until a paste forms, like a thick pudding. Stir more frequently as it gets thicker so it doesn’t scorch on the bottom of the pan.

    To make the Ube Ice Cream:

    1. In a mixing bowl, whisk the egg yolks with half of the sugar until the mixture is pale and fluffy.
    2. In a saucepan, heat the milk and the remaining sugar until hot, about 175° F, but not boiling.
    3. Temper the egg yolks: While whisking constantly, slowly pour the hot milk in a thin stream into the egg yolk and sugar mixture. This will temper the eggs so they don’t curdle.
    4. Return the mixture to the pan and heat until it reaches 180° F, stirring constantly. Do not allow the mixture to boil.
    5. Remove from heat and whisk in the ube paste and extract. Stir in the cream.
    6. Strain the mixture through a fine mesh strainer.
    7. Allow mixture to cool. Chill in the refrigerator until it reaches 40 degrees F, about 4 hours or overnight.
    8. Churn in ice cream machine until a soft serve consistency, about 20 minutes. Transfer to a chilled container, cover with plastic wrap and press onto the surface of the ice cream.
    9. Freeze until firm, about 4 hours.
    10. Ice cream can be stored in freezer up to 5 days.

    Equipment

    Image of ube extract

    ube extract

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    Image of ice cream maker

    ice cream maker

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    Image of ube powder

    ube powder

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    Notes

    I’ve used 4 teaspoons of ube extract for a deeper ube flavor and color. For a milder flavor and color, you can use less.

    Replacing ½ cup of the sugar with ⅓ cup corn syrup allows the ice cream to freeze faster and without large ice crystals. This produces an ice cream that is smoother and remains hard in the freezer.

    If you don’t have an ice cream maker, you can make No Churn Ube Ice Cream.

    • 2 cups heavy whipping cream, cold
    • 14oz can sweetened condensed milk, cold
    • 4 teaspoons (20 ml) ube flavoring extract
    • Rehydrated ube powder paste
    • Instructions:
    1. Rehydrate the ube powder as directed.
    2. Whip heavy cream on medium-high speed until soft peaks form.
    3. Pour in condensed milk and whip until thick, stiff peaks form.
    4. Add the ube paste and extract and whip until combined.
    5. Freeze as directed.
    • Cook Time: 20
    • Cuisine: filiipini

    Keywords: ice cream, ube, dessert

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    Comments

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    1. Cookie Monster

      September 12, 2021 at 10:03 pm

      Home run again

      ★★★★★

      Reply
      • Kelly

        September 14, 2021 at 9:43 am

        Thanks so much, Cookie Monster!

        Reply
    2. Casino Royale

      September 12, 2021 at 10:08 pm

      Wowzer

      ★★★★★

      Reply
      • Kelly

        September 19, 2021 at 10:40 am

        Thanks so much!

        Reply
    3. angiesrecipes

      September 12, 2021 at 11:15 pm

      One of my favourite treats when I was in Manila. Yours looks authentic and so good!

      Reply
      • Kelly

        September 13, 2021 at 11:10 pm

        Thanks so much, Angie!

        Reply
    4. David @ Spiced

      September 14, 2021 at 7:50 am

      What a fun ice cream flavor, Kelly! I have seen some amazing ube recipes (including this one!), but I have yet to experiment with it. I need to give it a try. And I need one of those waffle cones, too! 🙂

      ★★★★★

      Reply
      • Kelly

        September 14, 2021 at 9:39 am

        Ube is a trendy flavor and a must try. it's amazing that color and flavor comes from a sweet potato! Thanks so much, David!

        Reply
    5. Laura

      September 14, 2021 at 2:27 pm

      I love ube, Kelly! But I've never cooked with it. That color is so gorgeous and tempting! I love a good no-churn ice cream and so glad to see you've included a no-churn version here!

      ★★★★★

      Reply
      • Kelly

        September 14, 2021 at 7:12 pm

        Thanks so much, Laura!

        Reply
    6. John / Kitchen Riffs

      September 15, 2021 at 11:29 am

      What a terrific ice cream! LOVE the color of ube, and this dish shows it in all its glory. Such a nice recipe -- thanks.

      Reply
      • Kelly

        September 15, 2021 at 5:05 pm

        The color is pretty amazing! Thanks so much, John!

        Reply
    7. Ben | Havocinthekitchen

      September 15, 2021 at 2:53 pm

      I've never used yam / sweet potatoes in desserts (Not even a sweet potato pie! I just prefer them in savoury dishes), but I must admit the colour of this ice cream is gorgeous. And I'd definitely give it a try, maybe just one spoon to start with 🙂

      ★★★★★

      Reply
      • Kelly

        September 15, 2021 at 5:03 pm

        I was surprised by its taste the first time I tried it. It’s hard to describe. It kind of tastes like a cookie 🙂 Thanks so much, Ben!

        Reply
    8. Valentina

      September 15, 2021 at 4:47 pm

      Kelly, this is the most beautiful ice cream I've ever seen. I haven't have much experience cooking/baking with ube, but I'm very intrigued. So pretty! 🙂 ~Valentina

      Reply
      • Kelly

        September 18, 2021 at 12:13 pm

        The color is so vibrant! And the flavor amazes me. How does a sweet potato taste like white chocolate/vanilla/coconut/cookies?! Thanks so much, Valentina!

        Reply
    9. 2pots2cook

      September 18, 2021 at 6:05 am

      So beautiful deep purple inviting one ! So pinned to make ! Thank you so much Kelly !

      ★★★★★

      Reply
      • Kelly

        September 18, 2021 at 12:04 pm

        Thanks so much, Davorka!

        Reply
    10. Cookie Monster

      September 18, 2021 at 2:22 pm

      Wow!!

      ★★★★★

      Reply
      • Kelly

        September 18, 2021 at 11:01 pm

        Thanks Cookie Monster!

        Reply
    11. David Scott Allen

      October 04, 2021 at 9:15 am

      Thank you so much for your description of the Ube flavor. I have the extract, but I need to find the powder. Easy to do at our Asian market… Sounds wonderful, Kelly, and I can’t wait to try it.

      Reply
      • Kelly

        October 05, 2021 at 10:21 pm

        It's so hard to describe, David. I haven't tasted anything like it. The words that most often come to mind are cookies and birthday cake. Thanks so much!

        Reply
    12. Kerry Furumoto

      January 13, 2022 at 10:21 pm

      Growing up in Hawaii I loved eating this ice cream.
      I just got my ice cream maker today and found your recipe so off to the Asian market I went and got all my ingredients. When I get home I'm going to make my mix and get it cold so when my cylinders are frozen I'll be good to go!! I'm tweaking the recipe and adding fresh young shredded coconut to make Ube Macapuno.
      Thank you for sharing!!

      ★★★★★

      Reply
      • Kelly

        January 14, 2022 at 12:23 pm

        The addition of coconut sounds wonderful, Kerry! Thanks so much!

        Reply
    13. Kim

      June 14, 2022 at 2:40 am

      At what point do you add the extract? I see where you add the paste, but no mention in the curn-recipe where to add the extract. I'm assuming with the paste.

      Reply
      • Kelly

        June 15, 2022 at 12:27 am

        Hi Kim, yes you can add it in with the paste. I will make a note of that in the recipe. Thanks!

        Reply
    14. Jo

      July 24, 2022 at 1:47 am

      Can this be made with just the Ube powder? Thank you.

      Reply
      • Kelly

        July 26, 2022 at 2:40 am

        Hi Jo, Yes it can. It will have a milder flavor which is also very good.

        Reply
    15. Jo

      September 17, 2022 at 12:21 am

      Thank you for this wonderful recipe. I have made the no-churn version twice and everyone loved it ! Can this recipe be made sugar free? I'd like to make it for a friend who has diabetes. Thank you.

      Reply
      • Kelly

        September 18, 2022 at 2:41 pm

        Hi Jo, I haven't tried making it sugar free, so I'm not sure how the sugar substitute would react. Do let me know if you try it! Thanks so much!

        Reply
    16. Tyler

      July 02, 2023 at 1:48 pm

      I used this recipe and it was amazing, but I no longer see the ingredient list for the recipe that is used in the ice cream maker/churner. Just the "no churn" recipe ingredients are listed. Am I missing something?

      Reply
      • Kelly

        July 02, 2023 at 3:28 pm

        Hi Tyler! I’m seeing the ingredients listed in the recipe card above the notes section where the no churn alternative is given.

        Reply

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    Kelly Shaban

    Hi there! So nice to meet you! Welcome to my little corner of the internet. I’m so glad you're here! I’m Kelly, a homeschooling mother of five (and a CPA in a previous life). When I’m not teaching differential equations or Newton’s Law of Universal Gravitation, you’ll find me in the kitchen, whipping up something good to eat for my hungry crew. Read More About Me

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