Ube Ice-Cream

Filipino purple sweet potato ube yam ice cream

This ube ice-cream is a classic Filipino ice-cream flavour made from purple yam is smooth, creamy and delicious!


  • 200g Milk
  • 100g Ube halaya (3.5 oz)
  • 65g White sugar (1/3 cup)
  • 300ml Thickened/heavy cream
  • 1 tsp Xantham gum/tapioca starch
  • 4 Egg yolks
  • 1/4 tsp Ube extract


  1. Combine milk, cream and sugar together in a small saucepan, heat over medium heat until steaming
  2. Whisk ube halaya, ube extract, egg yolks and xantham gum/tapioca starch until smooth
  3. Pour warm milk mixture into the egg yolks and whisk until smooth
  4. Return the ice-cream mixture back to the heat and whisk until thickened (should coat the back of the spoon)
  5. Remove from heat and pour into a shallow dish, cover with cling wrap and refrigerate for a minimum of 4 hours, until completely chilled
  6. Once chilled pour into the howl of a stand mixer and churn according to the manufacturers instructions (I churned mine for 20 minutes in the Kitchen- aid ice-cream bowl attachment)
  7. Transfer to an airtight container and chill for a minimum of 4 hours
  8. Allow to sit at room temperature for 15 minutes to soften before scooping

Keywords: ube, purple yam, sweet potato, root vegetable, ice cream, frozen, Philipines

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