Ube Ice Cream

Homemade purple yam ice cream inspired by Filipino sorbetes.

Course Dessert

Cuisine Asian, Filipino

Diet Gluten Free

Prep Time 15

Cook Time 10

Chill/Freeze Time 12

Total Time 12 25

Servings

Calories 194kcal

Cost $4-$6

Combine mashed ube, sugar, water, cream, and vanilla in a medium pot. Blend or whisk until smooth. Whisk in the tapioca starch before turning on the heat. Add ube extract, if using.
Cook over medium heat for 8–10 minutes, stirring constantly, until slightly thickened and coating the back of a spoon.
Remove from the heat and let cool for about 15 minutes. Transfer to a container, then cover. Refrigerate for at least 4 hours, until completely cold.
Churn according to your ice cream maker’s instructions until thick like soft serve.
Transfer to a freezer-safe container. Press plastic wrap onto the surface, then cover. Freeze for at least 4 hours, until firm. Let soften briefly before scooping if needed.

Ube: Use cooked, mashed ube or purple sweet potatoes. If using sweetened ube halaya, reduce the sugar to taste.
Ube extract: Optional, for more flavor and purple color. Add a few drops at a time.
Tapioca starch: Also called tapioca flour or cassava starch. Thickens the base and helps reduce iciness. Don’t use cassava flour.
Heavy cream: Full-fat coconut milk or cream also works, but changes the flavor and texture. Half-and-half makes it less creamy.
Sugar: Use granulated sugar and adjust to taste.
Vanilla: Optional, for extra flavor.