Ube Ice Cream, also called sorbetes in Filipino, is an ice cream variation with a lighter texture than the traditional kind. It is made using ube, a purple yam that imparts a vibrant purple color and a slightly sweet and earthy flavor.
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What is sorbetes?
Sorbetes is also called "dirty ice cream" in the Philippines, a frozen treat sold by street vendors. Originally, it is made with coconut milk, carabao milk (water buffalo milk), and delicious Filipino flavors, like Mango Queso Ice Cream and Avocado Ice Cream.
A thickening agent, like cassava or tapioca starch, is used for a smoother and creamier texture. It prevents the formation of ice crystals to create a more enjoyable and velvety mouthfeel.
Ingredients you'll need
Notes and substitutions
- Ube (Purple Yam): Use pre-cooked fresh or frozen ube. You can use a smaller amount of Ube Halaya (Purple Yam Jam) and reduce the amount of sugar in the recipe. Purple sweet potatoes like Purple Stokes and Okinawa Sweet Potatoes are excellent substitutes, as they provide similar taste, texture, and appearance. The natural color of ube varies depending on the variety. If you prefer a vibrant purple color, add ube extract to achieve your desired shade.
- Tapioca starch: It acts as a stabilizer that thickens the mixture and prevents ice crystals from forming by absorbing excess water. You can use cassava or arrowroot flour in a 1:1 ratio as a substitute. Another option is to use slightly less cornstarch or a small amount of xanthan gum.
- Heavy cream: Also called heavy whipping cream, it has a higher fat content of at least 36% contributing to a creamy and smooth texture. Full-fat coconut milk or cream can be viable substitutes, while half-and-half may yield a less creamy result.
How to make this recipe
Step 1: Combine 1 cup mashed ube (purple yam), ⅔ cup sugar, 1 cup water, 2 cups heavy cream, and 1 teaspoon vanilla extract (if using) in a saucepan.
Step 2: Use an immersion blender or a whisk to blend everything until smooth.
Step 3: Add 3 tablespoons of tapioca starch and mix until completely dissolved. Turn on the heat at this point and set it to medium.
Step 4: Simmer the mixture for 8-10 minutes, stirring constantly. It should slightly thicken and coat the back of a spoon.
PRO TIP: Ensure that the cassava or tapioca starch has thickened properly to achieve that smooth, velvety texture typical of Filipino sorbetes.
Step 5: Remove from the heat and let it cool for about 15 minutes. Transfer the mixture to an airtight container and refrigerate for at least 4 hours or until completely chilled.
Step 6: Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
Step 7: Transfer the ice cream to a freezer-safe container. Place a piece of plastic wrap directly on the surface of the ice cream, then cover it completely to prevent ice crystals from forming. Freeze for at least 4 hours or until firm in the coldest part of your freezer.
Step 8: Let it sit at room temperature for a few minutes to soften slightly before scooping.
Scoop your homemade Ube Ice Cream into a bowl and enjoy!
Recipe FAQs
You can make this recipe without an ice cream maker by pouring the chilled mixture into a freezer-safe, shallow container. Stir the mixture every 30 minutes while it freezes until it reaches the desired consistency. Without an ice cream maker, the texture may be slightly less creamy and tend to become icy.
Yes. Ube halaya, a sweetened purple yam jam, provides a rich and intense ube flavor to the ice cream. Since ube halaya is more concentrated than fresh or frozen ube, you will need a smaller amount. It is already sweetened, so adjust the sugar in the recipe accordingly.
Try these other desserts with ube
- Ube Halaya: A rich, jam made from boiled and mashed purple yam, combined with coconut milk and condensed milk.
- Ube Turon: Fried lumpia or spring rolls with sweet purple yam jam and saba banana slices wrapped in lumpia wrappers.
- Halo-Halo: A beloved Filipino dessert with layers of sweetened fruits, beans, sago, nata de coco, gulaman, ube halaya, then topped with shaved ice, ice cream, leche flan, and pinipig.
- Ginataang Bilo-Bilo: A warm, comforting dessert soup made with glutinous rice balls (bilo-bilo), jackfruit, sweet potato, cassava, and sago cooked in coconut milk, often with chunks of ube included.
- Ube Kalamay: A sweet, sticky Filipino treat made with purple yam and glutinous rice flour, often topped with coconut curds (latik).
- Ube Puto: Steamed rice cakes with ube flavor, often topped with a slice of cheese.
- Ube Biko: A sticky rice cake made with glutinous rice, coconut milk, and ube with a distinct purple color and a blend of chewy and creamy textures.
- Ube Pandesal: A twist on the traditional Filipino bread roll, these are filled with cheese and ube halaya.
- Ube Crinkles: Soft and chewy cookies with the unmistakable flavor and color of ube, rolled in powdered sugar.
Other dessert recipes you may like
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📖 Recipe
Ube Ice Cream
Equipment
- Ice Cream Maker
- Whisk or blender
- 9x5x3 loaf pan or a 2-quart freezer-safe container
Ingredients
- 1 cup pre-cooked ube (purple yam) grated or mashed (see note)
- ⅔ cup granulated sugar
- 1 cup water
- 2 cups heavy cream (see note)
- 3 tablespoons tapioca starch (see note)
- 1 teaspoon vanilla extract or ube flavoring optional
Instructions
- Combine the mashed ube (purple yam), sugar, water, heavy cream, and vanilla extract (if using) in a saucepan. Use an immersion blender or a whisk to blend everything until smooth.
- Add the tapioca starch and stir until completely dissolved.
- Place the saucepan over medium heat. Simmer the mixture for 8-10 minutes, stirring constantly. It should slightly thicken and coat the back of a spoon.
- Remove from the heat and let it cool for about 15 minutes. Pour the mixture into a container and refrigerate for at least 4 hours or until completely chilled.
- Once chilled, churn the mixture in an ice cream machine according to the manufacturer's instructions until it reaches a soft-serve consistency.
- Transfer the ice cream to a freezer-safe container. Place a piece of plastic wrap directly on the surface, then cover it completely to prevent ice crystals from forming. Freeze for at least 4 hours or until firm in the coldest part of your freezer.
- Let it sit at room temperature for a few minutes to soften slightly before scooping. Serve and enjoy!
Notes
- Ube (Purple Yam): Use pre-cooked frozen or fresh ube. You can use a smaller amount of your own ube jam and reduce the amount of sugar in the recipe. Purple sweet potatoes like Purple Stokes and Okinawa Sweet Potatoes are excellent substitutes, as they provide similar taste, texture, and appearance. The natural color of ube varies depending on the variety. If you prefer a vibrant purple color, add ube extract to achieve your desired shade.
- Tapioca starch: It acts as a stabilizer that thickens the mixture and prevents ice crystals from forming by absorbing excess water. You can use cassava or arrowroot flour in a 1:1 ratio as a substitute. Another option is to use slightly less cornstarch or a small amount of xanthan gum.
- Heavy cream: Its higher fat content of at least 36% contributes to a creamy and smooth texture. Full-fat coconut milk or cream can be viable substitutes, while half-and-half may yield a less creamy result.
Mikey
Ubeeeeeeeeeee! Love anything ube!!
Nora Rey
Oh, I feel you! Ube is simply the best, isn't it?🥰 Happy ube-ing! 🍠💜🌈