Ube Ice Cream (Filipino Purple Yam Ice Cream)

Ube ice cream is made with purple yam, which gives it a slightly nutty taste and purple color.

This version is inspired by Filipino sorbetes, also called "dirty ice cream."

You'll need an ice cream maker, but the ingredients are simple and the steps are easy.

Ingredients You'll Need

Notes and Substitutions

• Ube (purple yam): Use cooked, mashed ube. Fresh or frozen works, but make sure it's cooked before using. Purple sweet potatoes also work. If using sweetened ube halaya, start with less sugar and adjust to taste.
• Ube extract: Optional, for more ube flavor and a darker purple color. Add a few drops at a time since brands vary.
• Tapioca starch: Also called tapioca flour or cassava starch. It thickens the mixture and helps keep the ice cream smooth and less icy. Cassava flour is a different product.
• Heavy cream: Makes the ice cream smooth and creamy. Full-fat coconut milk or coconut cream also works, though the flavor and texture will change. Half-and-half makes it less creamy.
• Sugar: Use granulated sugar so it mixes in easily. Adjust to taste, especially if you're using ube halaya.
• Vanilla: Optional, but it goes well with ube. Leave it out if you prefer.

How to Make Ube Ice Cream

If your ice cream maker has a freezer bowl, freeze it ahead of time according to the manufacturer's instructions.

Step 1: Mix the ingredients

In a medium pot, combine:

• 1 cup cooked, mashed ube
• ⅔ cup sugar
• 1 cup water
• 2 cups heavy cream
• 1 teaspoon vanilla extract (optional)

Blend with an immersion blender until smooth.

You can also use a whisk if the ube is already finely mashed.

Add 3 tablespoons tapioca starch and whisk until there are no lumps. Do this before turning on the heat.

If using ube extract, add a few drops and mix well.

Step 2: Cook until slightly thickened

Cook over medium heat for 8-10 minutes, stirring constantly and scraping the bottom.

Keep cooking until the mixture thickens enough to coat the back of a spoon.

Don't take it off the heat too soon. The starch needs time to thicken so the ice cream stays smooth and less icy.

Remove from the heat.

Step 4: Churn

Pour the cold mixture into your ice cream maker.

Churn according to the manufacturer's instructions until thick like soft-serve ice cream.

Step 5: Freeze and serve

Transfer to a freezer-safe container.

Press plastic wrap directly onto the ice cream to help prevent ice crystals on top, then cover with a lid.

Freeze for at least 4 hours, until firm.

If it's too hard to scoop, let it sit at room temperature for a few minutes.

Serve your ube ice cream in bowls or cones. Enjoy!

Tips for Smooth Ube Ice Cream

• Mash or blend the ube well. Large pieces can leave the ice cream lumpy.
• Mix in the starch before heating. Whisk until there are no lumps.
• Give the starch time to thicken. Cook until the mixture coats the back of a spoon. This helps keep the ice cream smooth and less icy.
• Keep stirring while it cooks. Scrape the bottom so the mixture doesn't stick or burn.
• Chill completely before churning. The mixture should be cold all the way through.
• Cover before freezing. Press plastic wrap directly onto the ice cream to help prevent ice crystals on top, then close the lid tightly.

Recipe FAQs

More Ube Desserts to Try

• Ube turon: Crispy banana spring rolls with ube halaya.
• Halo-halo: Shaved ice with sweetened fruits, beans, gulaman, milk, and toppings.
• Ginataang bilo-bilo: Rice balls, fruit, root vegetables, and sago cooked in coconut milk.
• Ube kalamay: Chewy ube rice cake topped with latik.
• Ube puto: Ube-flavored steamed cakes, often topped with cheese.
• Ube pastillas: Milk candies with ube, rolled in sugar.
• Ube pandesal: Bread rolls with ube and cheese.
• Ube crinkles: Ube cookies rolled in powdered sugar before baking.