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 It is originally made with coconut milk, carabao milk (water buffalo milk), and a variety of flavors that Filipinos love.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.
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Ingredients you'll need
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.
(2)Use an immersion blender or a whisk to blend everything until smooth.
(3)Add 3 tablespoons tapioca starch and mix until completely dissolved. Turn on the heat at this point and set it to medium.
(4)Simmer the mixture for 8-10 minutes, stirring constantly. It should slightly thicken and coat 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.
(6)Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
(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.
(8)Let it sit at room temperature for a few minutes to soften slightly before scooping. Serve and enjoy!
Frequently asked questions
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.
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.
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📖 Recipe
Ube (Purple Yam) Ice Cream
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
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!
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