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Delicious Easy Ube Ice Cream — No Churn Purple served in cones

Ube Ice Cream

A creamy, no-churn ube ice cream with a magical purple color, perfect for satisfying sweet cravings at home.
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Prep Time 20 minutes
Total Time 6 hours
Servings: 6 servings
Course: Dessert, Snack
Cuisine: Filipino
Calories: 250
Ingredients Method Notes

Ingredients
  

Ice Cream Base
  • 2 cups Cold heavy cream Ensure the cream is very cold for better whipping.
  • 1 can Sweetened condensed milk Adds sweetness and creaminess.
  • 1/2 cup Ube halaya (ube jam) Use room temperature for easier mixing.
  • 1 teaspoon Ube extract Optional but enhances flavor and color.
  • 1 teaspoon Vanilla extract Optional, adds additional flavor.
  • 1 pinch Salt Balances the sweetness.
Optional Add-ins
  • 10-14 cookies Oreo cookies, roughly crushed For a cookies and cream twist.

Method
 

Preparation
  1. Whip the cold heavy cream in a large bowl until stiff peaks form.
  2. In another bowl, stir together sweetened condensed milk, ube halaya, ube extract, vanilla extract (if using), and a pinch of salt until smooth.
  3. 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.
  4. Transfer the mixture to a freezer-safe container, smooth the top, cover, and freeze for at least 6 hours or overnight.
Optional Mixing
  1. If using Oreos, fold in the crushed cookies at the end of the folding process, being careful not to over-mix.

Notes

Let the ice cream sit at room temperature for 5-10 minutes before scooping for easier serving. Cover with plastic wrap directly on the surface to prevent freezer odors.