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    Home » Desserts Recipes

    Ube Ice Cream Recipe

    Published: May 25, 2023 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 2 Comments

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    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.

    Ube (Purple Yam) Ice Cream in a cone topped with sprinkles.
    Jump to:
    • What is sorbetes?
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • Try these other desserts with ube
    • Other dessert recipes you may like
    • 📖 Recipe
    • 💬 Comments

    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

    Individual ingredients for Ube (Purple Yam) Ice Cream
    Water and optional vanilla extract are not in the picture.

    Notes and substitutions

    • Ube (Purple Yam): Use pre-cooked fresh or frozen ube. You can use a smaller amount of Ube Halaya 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.

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

    Step 2: Use an immersion blender or a whisk to blend everything until smooth. 

    Mixing the ingredients in the saucepan with an immersion blender.

    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.

    Dissolving the tapioca starch in the ice cream base.

    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.

    Thickened ice cream base coating the back of a spoon.

    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.

    Pouring the ice cream base in a container.

    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.

    Churning the ice cream in an ice cream maker.

    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.

    Spreading the churned ice cream in a loaf pan.

    Step 8: Let it sit at room temperature for a few minutes to soften slightly before scooping.

    Scooping Ube (Purple Yam) Ice Cream.

    Scoop your homemade Ube Ice Cream into a bowl and enjoy!

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

    Recipe FAQs

    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 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.

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

    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 Pastillas: Sweet candies made with powdered milk and ube, coated with granulated sugar.
    • 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 ube, rolled in powdered sugar.

    Other dessert recipes you may like

    • crema de fruta on a spoon
      No-Bake Crema de Fruta (Filipino Layered Fruit Cake)
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      Tikoy Rolls
    • A slice of biko on a banana leaf.
      Biko
    • Bibingkang Malagkit on a plate with banana leaf.
      Bibingkang Malagkit

    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 on a cone.

    Ube Ice Cream

    A homemade ube ice cream recipe that's creamy and slightly sweet.
    5 from 1 vote
    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 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
    US Customary - Metric

    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.

    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
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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    Reader Interactions

    Comments

    1. Mikey

      July 11, 2023 at 3:28 am

      5 stars
      Ubeeeeeeeeeee! Love anything ube!!

      Reply
      • Nora Rey

        July 20, 2023 at 1:56 pm

        Oh, I feel you! Ube is simply the best, isn't it?🥰 Happy ube-ing! 🍠💜🌈

        Reply
    5 from 1 vote

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