This ube ice-cream is a classic Filipino ice-cream flavour made from purple yam is smooth, creamy and delicious!
Some days I just want a dessert that feels soft, creamy, and a little comforting, and ube ice cream always gives me that feeling. It’s rich and smooth, with that sweet, nutty purple yam flavour that tastes cosy but still feels special.
I first played with this recipe after a long day of testing desserts, when I wanted something cold, colourful, and simple enough to enjoy at home. It reminded me of my Zumbo days, where one small texture change could make a dessert feel so much better.
After a few batches that turned a bit too icy, I found that sweet spot with a chilled base, gentle heat, and a little patience. It’s the kind of scoop that feels calm, creamy, and quietly beautiful.
What is ube?
If you aren’t familiar with ube, it is a purple root vegetable originating in the Philippines. It has a sweet, slightly nutty, vanilla-y taste and is commonly used in desserts.
Ube is often made into a jam in order to be used in desserts. The jam is called ube halaya and is prepared by cooking ube, sugar and dairy together. This can be eaten as it is, but it is most commonly used to create other sweet treats like this ube ice-cream!
Ube halaya can be readily found in Filipino supermarkets and some Asian stores, otherwise it’s widely available online too! If you are unable to find ube halaya you can also use fresh or frozen ube and prepare the jam yourself. There are heaps of recipes online for ube halaya so you won’t have any trouble finding your way around.
At-a-Glance Specs – What You’ll Need Before We Start Rolling
| Yield | Prep Time | Cook Time | Difficulty | Storage |
| 0.5L | 15 minutes | 5 minutes | Easy | Store in an airtight freezer-safe container for up to 2 weeks |
Ingredients
Optional – My Favourite Extras That Add a Little Magic
- Pinch of salt
Stir it into the warm base to balance the sweetness. It makes the ube flavour feel rounder. - Toasted coconut
Sprinkle it on top before serving. It adds a crisp, nutty finish that works so well with ube. - Macapuno
Add a small spoonful over each scoop. It gives chewy coconut texture and a very Filipino dessert feel. - Brown sugar boba
Spoon warm boba over the cold scoop. This is the kind of TuCha-style moment I’d happily serve on a busy afternoon. - White chocolate curls
Add them on top for a soft, sweet finish. They make the purple colour look even prettier. - Condensed milk drizzle
Drizzle a little over the scoop before serving. Keep it light so the ice cream stays balanced.
Substitutions – Smart Ingredient Swaps That Still Taste Amazing
- Ube halaya
Swap with cooked fresh or frozen grated ube if you want a more from-scratch base. Add extra sugar as needed because plain ube is not as sweet. - Ube halaya
Swap with purple sweet potato or taro if ube is hard to find. The flavour will change, but the scoop will still be soft and earthy. - Ube extract
Swap with ube powder if that is what you have. Add it slowly until the colour and flavour feel right. - Xanthan gum
Swap with tapioca starch, arrowroot, or cornstarch. Tapioca starch gives a smooth finish when cooked into the base. - Whole milk and cream
Swap with full-fat coconut milk and coconut cream for a dairy-free style version. The flavour will be more coconut-forward, but coconut and ube are very good friends. - Ice cream maker method
Swap with a no-churn base if you don’t have a machine. Fold ube halaya and ube extract into whipped cream and condensed milk, then freeze until firm.
Steps
Troubleshooting – Quick Fixes I’ve Learned from My Bakery Kitchen
| Issue | Why It Happens | Quick Fix |
| Custard looks scrambled | Heat was too high or eggs cooked too fast | Cook gently and strain the base before chilling |
| Ice cream is too hard to scoop | Homemade ice cream firms up more than shop-bought | Let it sit for 10 to 15 minutes before scooping |
| Texture feels gummy | Too much xanthan gum or starch was used | Measure carefully and use only the recipe amount |
| Purple colour looks dull | Ube halaya colour varies by brand | Add a little more ube extract for a stronger colour |
| Freezer burn forms on top | Too much air touched the surface | Press plastic wrap or parchment onto the surface before adding the lid |
Comparison – How This Recipe Stacks Up Against Other Desserts
| Dessert | Texture and Flavour | When I’d Make It |
| Ube ice cream | Smooth, creamy, nutty, purple yam flavour | When I want a cold Filipino dessert |
| Ube halaya | Thick, sweet, rich purple yam jam | When I want a classic ube base or filling |
| Ube milkshake | Cold, creamy, drinkable, sweet | When I want a quick café-style dessert drink |
Tips – My Personal Tricks for a Professional-Looking Result
Use Ube Halaya and Ube Extract Together
Ube halaya gives body and real ube flavour. Ube extract gives the bold colour and that classic ube aroma.
Together, they give you flavour, colour, and that proper purple scoop moment. One brings the soul, the other brings the drama.
Taste the Base Before Chilling
Different brands of ube halaya and extract can taste very different.
Taste the base before it goes into the fridge. If it needs more ube, more sweetness, or a tiny pinch of salt, this is the time to fix it.
Strain the Custard If It Looks Lumpy
Even a careful custard can sometimes get little eggy bits.
Strain the base before chilling if it looks uneven. It’s a small step, but it keeps the final scoop smooth and soft.
Use a Shallow Freezer Container
A shallow container helps the ice cream freeze more evenly.
It also makes scooping easier later. No one wants to dig into a purple brick when dessert time arrives.
Protect the Surface Before Freezing
Press plastic wrap or parchment right onto the surface before adding the lid.
This helps stop freezer burn and keeps the top from turning icy. It’s one of those quiet little bakery habits that really helps.
Let the Scoop Soften Before Serving
Homemade ice cream needs a few minutes to relax.
Let it sit at room temperature for 10 to 15 minutes. You’ll get soft curls instead of fighting the tub like it owes you money.
Keep Your Scooper Warm
Dip your ice cream scoop in warm water, then dry it before scooping.
This helps glide through the ice cream and gives cleaner scoops. Very simple, very satisfying.
Store Away from Strong Freezer Smells
Ube has a soft, sweet flavour, and it can pick up freezer smells if it’s not covered well.
Keep it tightly sealed and away from strong-smelling foods. Purple yam should not have a mystery onion finish.
Variations – Fun Twists and Flavours Inspired by My TuCha Dessert Experiments
Ube Coconut Ice Cream
Swap part of the dairy with full-fat coconut milk or coconut cream.
The coconut makes the ube taste softer and more tropical. It feels creamy, cosy, and very Filipino dessert counter.
Ube White Chocolate Ice Cream
Stir a little melted white chocolate into the warm base after cooking.
It rounds out the nutty ube flavour and makes the scoop taste richer. This one feels smooth, sweet, and a little fancy.
Ube Brown Sugar Boba Sundae
Serve scoops of ube ice cream with warm brown sugar boba.
The cold scoop and chewy boba are such a good pair. It feels like an ice cream shop and milk tea shop had a very cute meeting.
Ube Macapuno Ice Cream
Fold small pieces of macapuno into the churned ice cream before the final freeze.
It adds chewy coconut texture and a sweet Filipino dessert feel. Keep the pieces small so the ice cream still scoops neatly.
Ube Pandan Swirl
Add a light pandan swirl through the churned ice cream before freezing.
Pandan brings a soft floral note that works beautifully with ube. Use a gentle hand, because pandan can be loud if you let it.
Ube Cheesecake Ice Cream
Swirl in a small amount of sweetened cream cheese mixture after churning.
It gives the ice cream a tangy ribbon that cuts through the sweetness. Very dessert-box energy.
Ube Milk Tea Float
Add one scoop of ube ice cream to cold milk tea.
It melts into the drink and makes it creamy, purple, and fun. This is very much something I’d test behind the TuCha counter.
Ube Cookie Crumble Ice Cream
Fold in crushed vanilla cookies or graham crackers before the final freeze.
The crumbs add a soft crunch and make each scoop feel like a full dessert. Don’t add too many, or the ice cream can feel heavy.
Serving Suggestions – How I Like to Present These for Maximum Wow
Serve in a Waffle Cone
The purple scoop looks gorgeous in a crisp waffle cone.
The colour does most of the styling for you. Add toasted coconut around the edge if you want a little crunch.
Add to Halo-Halo
Ube ice cream is lovely on halo-halo.
It melts into the shaved ice, jelly, fruit, and milk, making everything creamy and purple in the best way.
Pair with Brown Sugar Boba
Spoon warm brown sugar boba over a cold scoop.
The contrast is so good. Creamy, cold ube with warm chewy boba is very TuCha energy.
Serve with Ube Brownies or Cake
Place a scoop beside warm ube brownies or soft sponge cake.
The ice cream melts into the cake and makes the plate feel rich and cosy. This is comfort with colour.
Make an Ube Milkshake
Blend a scoop or two with milk for a quick ube milkshake.
It’s creamy, purple, and fun without needing much effort. Add whipped cream if you want the full café moment.
Top with Coconut and Macapuno
Add toasted coconut and macapuno on top of each scoop.
You get creamy, chewy, and crisp textures in one bowl. It’s simple, but it feels thoughtful.
Build a Filipino Dessert Sundae
Layer ube ice cream with coconut jelly, macapuno, pinipig, and a little condensed milk.
It gives you chewy, creamy, crisp, and sweet textures in one bowl. Very halo-halo inspired, but a little easier to serve.
Serve in a Chilled Bowl
A chilled bowl helps the ice cream stay firm for longer.
It also makes the scoop look cleaner on the table. Cold desserts love a little cold backup.
Common Mistakes to Avoid – Lessons I’ve Learned After Dozens of Batches
Treating All Ube Products the Same
Ube halaya, ube extract, and ube powder all behave differently.
Halaya gives body, extract gives colour, and powder needs time to hydrate. Taste and adjust before freezing.
Adding Too Much Ube Extract
Ube extract is strong and can taste artificial if overused.
Start with the recipe amount first. You can always add a touch more, but you can’t take the purple drama back.
Heating the Egg Base Too Fast
Custard needs gentle heat.
If the heat is too high, the egg yolks can scramble. Keep whisking and let the base thicken slowly.
Not Straining a Lumpy Base
A few tiny lumps can turn into a grainy scoop later.
If the base looks uneven, strain it before chilling. Smooth base, smooth scoop.
Skipping Surface Protection in the Freezer
A lid helps, but surface protection helps even more.
Press plastic wrap or parchment on the ice cream before adding the lid. This helps reduce ice crystals and freezer burn.
Using Too Much Stabiliser
Xanthan gum and tapioca starch are helpful, but they are not a more-is-better situation.
Too much can make the ice cream gummy. Measure carefully and keep the texture creamy.
Scooping Straight from the Freezer
Homemade ice cream can be firm at first.
Let it sit for 10 to 15 minutes before scooping. It should soften into creamy curls, not fight back.
Storing Near Strong-Smelling Foods
Ice cream can pick up freezer smells.
Keep it sealed and away from strong foods. Ube ice cream should taste like purple yam, not last week’s leftovers.
Frequently Asked Questions
What Does Ube Ice Cream Taste Like?
Ube ice cream tastes sweet, creamy, nutty, and a little vanilla-like.
It has a soft earthy flavour, but it is not heavy. Think cosy purple dessert in scoop form.
Is Ube the Same as Taro?
No, ube and taro are different.
Ube is a purple yam with a sweeter and nuttier flavour. Taro is usually paler and has a milder, starchier taste.
Can I Make Ube Ice Cream Without Ube Halaya?
Yes, you can use ube extract or ube powder instead.
Ube halaya gives the best body and real ube flavour. If you skip it, you may need a little extra sugar and extract.
Can I Make Ube Ice Cream Without an Ice Cream Maker?
Yes, but the texture will be different.
For a no-churn version, fold ube halaya and ube extract into whipped cream and sweetened condensed milk, then freeze until firm.
How Do I Make Ube Ice Cream More Purple?
Use ube extract.
Ube halaya gives flavour and body, but the colour can vary by brand. Ube extract gives that bold purple colour people expect from ube desserts.
Can I Make Ube Ice Cream Dairy-Free?
Yes, you can make a dairy-free style version with full-fat coconut milk and coconut cream.
The flavour will be more coconut-forward, but coconut and ube work beautifully together.
What Can I Use Instead of Xanthan Gum?
You can use tapioca starch, arrowroot, or cornstarch.
Tapioca starch is a lovely option because it thickens the base and helps keep the texture smooth.
Why Did My Custard Curdle?
The heat was likely too high, or the eggs cooked too fast.
Cook the base gently and whisk often. If you see small lumps, strain the base before chilling.
Why Does My Ube Ice Cream Taste Artificial?
You may have used too much ube extract.
Ube extract is strong, so start small. Ube halaya helps give a more rounded flavour.
Can I Use Coconut Milk in Ube Ice Cream?
Yes, full-fat coconut milk works well with ube.
It will make the flavour more coconut-forward, but that’s not a bad thing. Coconut and ube are a very happy pair.
What Toppings Go Well with Ube Ice Cream?
Toasted coconut, macapuno, brown sugar boba, crushed cookies, white chocolate curls, pandan jelly, and condensed milk all work well.
I like toppings that add texture without hiding the ube. The scoop should still be the star, just with a little sparkle around the edges.
Can I Use Ube Ice Cream in Halo-Halo?
Yes, and it’s one of my favourite ways to serve it.
The scoop melts into shaved ice, milk, jellies, and fruit. It makes the whole bowl creamy, purple, and very happy.
Let’s Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below. I’d love to know how it went! Also, don’t forget to tag me on Instagram @catherine.desserts.
Follow me on Facebook, Pinterest, YouTube, and TikTok for more of my baking creations and updates!
Ube Ice-Cream
This ube ice-cream is a classic Filipino ice-cream flavour made from purple yam is smooth, creamy and delicious!
- Prep Time: 15 mins
- Cook Time: 5
- Total Time: 20 minutes
- Yield: 0.5L 1x
- Category: Ice Cream
- Method: Easy
- Cuisine: Filipino
Ingredients
- 200g Whole milk
- 100g Ube halaya (3.5 oz), (optional)
- 65g White sugar (1/3 cup)
- 300ml Thickened cream aka heavy whipping cream
- 1 tsp Xantham gum/tapioca starch
- 4 Egg yolks
- 1/4 tsp Ube extract
Instructions
- Combine milk, cream and sugar together in a small saucepan, heat over medium heat until steaming
- Whisk in ube halaya (optional), ube extract, egg yolks and xantham gum/tapioca starch until smooth
- (If you’re not using ube halaya use 1/2 tsp ube extract)
- Pour warm milk mixture into the egg yolks and stir until smooth
- Return the ice cream mixture back to the heat and whisk until thickened (should coat the back of the spoon)
- Remove from heat and pour into a shallow dish, cover the surface of the ice cream with plastic wrap, and refrigerate for a minimum of 4 hours, until completely chilled
- Once chilled pour into the howl of a stand mixer and churn according to the manufacturers instructions
- Transfer to an airtight freezer safe container and chill for a minimum of 4 hours
- Allow to sit at room temperature for 15 minutes to soften before scooping
