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ube ice cream scoops in container

Homemade Ube Ice Cream

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


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.


  • 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


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.


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 1/3 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