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    Home » Desserts

    Ube (Purple Yam) Ice Cream

    Published: May 25, 2023 by Nora Rey · This post may contain affiliate links · Leave a Comment

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    Ube (Purple Yam) Ice Cream, known as sorbetes in the Philippines, is a Filipino variation of ice cream 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.

    Sorbetes, locally known as "dirty ice cream," is a popular frozen treat sold by street vendors in the Philippines. It is originally made with coconut milk, carabao milk (water buffalo milk), and a variety of flavors that Filipinos love.

    Cassava or tapioca starch is used as a thickening agent for a smoother and creamier texture. It prevents ice crystals from forming for a more enjoyable and velvety mouthfeel.

    Ube (Purple Yam) Ice Cream in a cone topped with sprinkles.
    Jump to:
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Frequently asked questions
    • Other dessert recipes you may like
    • 📖 Recipe
    • 💬 Comments

    Ingredients you'll need

    Individual ingredients for Ube (Purple Yam) Ice Cream
    Water is not in the picture.

    Notes and substitutions

    • Ube (Purple Yam): Use pre-cooked fresh or frozen ube. 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.

    How to make this recipe

    (1)Combine 1 cup mashed ube (purple yam), ⅔ cup sugar, 1 cup water, and 2 cups heavy cream in a saucepan.

    Combining the ingredients for Ube (Purple Yam) Ice Cream in a saucepan.

    (2)Use an immersion blender or a whisk to blend everything until smooth. 

    Mixing the ingredients in the saucepan with an immersion blender.

    (3)Add 3 tablespoons tapioca starch and mix until completely dissolved. Turn on the heat at this point and set it to medium.

    Dissolving the tapioca starch in the ice cream base.

    (4)Simmer the mixture for 8-10 minutes, stirring constantly. It should slightly thicken and coat the back of a spoon.

    Thickened ice cream base coating the back of a spoon.

    (5)Remove from the heat and let it cool for about 15 minutes. Transfer the mixture to a container and refrigerate for at least 4 hours or until completely chilled.

    Pouring the ice cream base in a container.

    (6)Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

    Churning the ice cream in an ice cream maker.

    (7)Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours or until firm. Place a piece of plastic wrap directly on the surface, then cover completely to prevent ice crystals from forming. Store it in the coldest part of your freezer.

    Spreading the churned ice cream in a loaf pan.

    (8)Let it sit at room temperature for a few minutes to soften slightly before scooping. Serve and enjoy!

    Scooping Ube (Purple Yam) Ice Cream.
    Ube (Purple Yam) Ice Cream in a bowl topped with sprinkles.

    Frequently asked questions

    Can I make ice cream without an ice maker?

    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 until it reaches the desired consistency. Without an ice cream maker, the texture may be slightly less creamy and tend to become icy.

    Can I use ube halaya as a base for ube ice cream?

    Yes. Ube halaya, a sweetened ube 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.

    Other dessert recipes you may like

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      Mango Queso Ice Cream
    • Mango Sago in a cup
      Mango Sago
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      Red Velvet Cupcakes

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Ube (Purple Yam) Ice Cream

    Ube (Purple Yam) Ice Cream

    A creamy, lighter version of the traditional ice cream using ube, a purple yam that imparts a vibrant purple color and a slightly sweet and earthy flavor.
    No ratings yet
    Print Pin Rate
    Course: Dessert
    Cuisine: Asian, Filipino
    Diet: Gluten Free
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    Chill/Freeze Time: 12 hours hours
    Total Time: 12 hours hours 25 minutes minutes
    Servings: 12
    Calories: 194kcal
    Author: Nora Rey
    Cost: $4-$6

    Equipment

    • Ice Cream Maker
    • Whisk or blender
    • 9x5x3 loaf pan or a 2-quart freezer-safe container

    Ingredients

    • 1 cup grated or mashed cooked ube (purple yam), fresh or frozen sub: purple sweet potatoes
    • ⅔ cup granulated sugar
    • 1 cup water
    • 2 cups heavy cream sub: full-fat coconut milk/cream or half-and-half
    • 3 tablespoons tapioca starch see note
    US Customary - Metric

    Instructions

    • Combine the mashed ube (purple yam), sugar, water, and heavy cream in a saucepan. Use an immersion blender or a whisk to blend everything until smooth. 
    • Add the tapioca starch and mix 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. Transfer the mixture to a container and refrigerate for at least 4 hours or until completely chilled.
    • Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
    • Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours or until firm. Place a piece of plastic wrap directly on the surface, then cover completely to prevent ice crystals from forming. Store it 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!

    Video

    Notes

    Tapioca Starch: You can also 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.
    Ube Extract: If you want a more intense purple color, you can incorporate ube extract into the recipe.

    Nutrition

    Calories: 194kcalCarbohydrates: 16gProtein: 1gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 18mgPotassium: 76mgFiber: 0.3gSugar: 13gVitamin A: 2155IUVitamin C: 1mgCalcium: 30mgIron: 0.1mg
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