Easy Ube Ice Cream No Churn Purple is basically my answer to those nights when I want something sweet, cold, and a little fun, but I do not want to drag out an ice cream maker or babysit a custard. If you have ever stood in front of the freezer aisle staring at pricey pints, you get it. This recipe gives you that creamy scoop at home with a gorgeous purple color that feels kind of magical. It is simple enough for a random Tuesday, but pretty enough to serve to friends. And yes, it tastes as good as it looks.
What Is Ube?
Ube is a purple yam that is super popular in Filipino desserts. If you have had ube cake, ube latte, or ube bread, that sweet, cozy flavor is what you are tasting. To me, ube tastes like vanilla meets toasted nuts, with a gentle earthy sweetness. It is not loud like chocolate, and it is not sharp like citrus. It is soft, warm, and dessert friendly.
Most of the time at home, you will use ube halaya (ube jam) or ube extract. Ube halaya gives real yam flavor and a little body. Ube extract boosts that classic bakery style ube vibe and deepens the purple color. If you can only find one, do not stress. You can still make a really good batch.
Also, if you are curious about other homemade ice cream styles that are easy and beginner friendly, I have been loving this simple high protein one too: easy cottage cheese ice cream. It is a totally different vibe, but it is another good example of how homemade frozen treats do not need to be complicated.
What You Need To Make Ube Ice Cream
This is where the no churn part really shines. You are using whipped cream for air and sweetened condensed milk for sweetness and that creamy texture. The ube brings flavor and color, and a little salt keeps it from tasting flat.
Ingredients you will want
- Cold heavy cream
- Sweetened condensed milk
- Ube halaya (ube jam), room temp so it mixes smoothly
- Ube extract (optional but very helpful)
- Vanilla extract (optional, boosts the cozy flavor)
- Pinch of salt
Tools you will need
- Hand mixer or stand mixer
- Large mixing bowl
- Spatula
- Loaf pan or any freezer safe container with a lid
I like using a loaf pan because it gives that classic scoop shape. If you are planning to share it, a wider container is nice so everyone can dig in.
How To Make Ube Ice Cream
This is my relaxed, repeatable method. I have made it enough times that I can do it while half watching a show, but the first time you make it, just go step by step and you will be fine.
Step by step directions
1) Whip the cream. Pour cold heavy cream into a large bowl. Whip until you get stiff peaks. You want it fluffy and holding its shape. If it looks like soft waves that slump over, keep going a little longer.
2) Mix the base. In another bowl, stir together sweetened condensed milk, ube halaya, a tiny splash of ube extract, vanilla if using, and a pinch of salt. Mix until smooth. If your ube halaya is thick, mash it with a spoon first so it blends easier.
3) Fold, do not stir hard. Add about a third of the whipped cream into the ube mixture and fold gently. This loosens it up. Then add the rest of the whipped cream and fold until you do not see big white streaks. A few swirls are fine and actually pretty.
4) Freeze. Scrape into your container, smooth the top, cover, and freeze for at least 6 hours. Overnight is best if you want clean scoops.
That is it. Easy Ube Ice Cream No Churn Purple with no fancy equipment and no cooking. If you are the kind of person who likes to plan a whole cozy dinner and then finish with dessert, I feel you. I have definitely made this after a comforting skillet dinner like easy marry me gnocchi, because creamy plus creamy is not a problem in my house.
“I made this for my kids and they kept calling it unicorn ice cream. It scooped perfectly the next day and tasted even better after sitting overnight.”
Gemmas Pro Tips For Making Ice Cream
I am not a professional chef, but I am the person who will test the same recipe until it stops being fussy. These are the little things that make your Easy Ube Ice Cream No Churn Purple come out smooth, scoopable, and actually worth the freezer space.
Keep the cream cold. Cold cream whips better, faster, and gives you more volume. If your kitchen is warm, chill the bowl for 10 minutes.
Do not over whip. If you whip the cream too long, it gets grainy and starts turning into butter. Stop at stiff peaks.
Taste before you freeze. Ube halaya sweetness varies a lot. Taste the mixture and decide if you want a tiny bit more ube extract or a pinch more salt. Once it is frozen, adjusting is not happening.
Cover it well. Ice cream loves picking up freezer smells. Press plastic wrap on the surface if your lid is not super snug.
Let it sit before scooping. Give it 5 to 10 minutes on the counter so scooping is easy and the texture feels extra creamy.
If you are into making desserts that look impressive but are secretly doable, you might also like baking something classic like easy chocolate eclairs. Different project, but the same payoff where people think you worked harder than you did.
How to make my ube oreo ice cream at home
Okay, this is the version I make when I want a little crunch and that cookies and cream vibe, but in purple. It is honestly dangerous because it is way too easy to keep grabbing spoonfuls.
What you add
- 10 to 14 Oreo cookies, roughly crushed
- Optional: a few extra cookie chunks for the top
How I do it
After you fold the whipped cream into the ube base, fold in the crushed Oreos at the very end. Do not over mix or the cookies will turn the whole thing greyish purple. If you want pretty streaks, reserve a couple spoonfuls of plain ube base, swirl it on top, then sprinkle more cookie pieces and press them in lightly.
If you are serving this after a fun weeknight meal, I love pairing it with something bold and savory like easy bibimbap Korean rice bowl ground beef. Sweet and creamy dessert after a spicy, saucy bowl is a great combo.
And if you are thinking holiday season already, purple ice cream next to a slice of something festive is so cute. I have done it with easy Christmas yule log cake and people talked about it for days.
Common Questions
1) Can I make this without ube extract?
Yes. Use ube halaya for flavor. The color may be lighter, and the ube flavor will be more mellow, but it will still be good.
2) Why is my ice cream icy?
Usually it is from not whipping the cream enough, or from leaving it uncovered in the freezer. Whip to stiff peaks and seal it well.
3) How long does it take to freeze?
Plan for at least 6 hours. Overnight gives the best texture and cleanest scoops.
4) Can I use light cream instead of heavy cream?
I would not. Heavy cream whips into stable peaks, which is what makes no churn ice cream feel like real ice cream.
5) How long will it keep?
It is best within 2 weeks for flavor and texture. It will still be safe longer, but it can start tasting like the freezer after a while.
A sweet little wrap up
If you want a homemade treat that looks amazing and feels low effort, Easy Ube Ice Cream No Churn Purple is the one to try. It is creamy, gently sweet, and that purple color is just plain fun. If you want more inspiration, I also liked reading 3-Ingredient Ube Ice Cream Better Than Trader Joe’s! (No Churn) for another simple approach, and this version is great too if you are firmly on team cookies and cream: No Churn Ube Oreo Ice Cream – Cooking Therapy. Put it in the freezer tonight, and tomorrow you will have a scoopable little purple reward waiting for you.
Ube Ice Cream
Ingredients
Method
- Whip the cold heavy cream in a large bowl until stiff peaks form.
- In another bowl, stir together sweetened condensed milk, ube halaya, ube extract, vanilla extract (if using), and a pinch of salt until smooth.
- Gently fold one-third of the whipped cream into the ube mixture to loosen it, then fold in the remaining whipped cream until just combined.
- Transfer the mixture to a freezer-safe container, smooth the top, cover, and freeze for at least 6 hours or overnight.
- If using Oreos, fold in the crushed cookies at the end of the folding process, being careful not to over-mix.
