This homemade no-churn ube ice cream is so easy to make with only 3 ingredients. It's super creamy, soft, and full of delicious ube purple yam flavour.
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This ube ice cream recipe must be one of the easiest recipes I've ever made. I swear by this no-churn ice cream method using whipped cream and condensed milk because it's quick, easy, and the resulting ice cream always turns out well. The tiny air pockets in the whipped cream and the sugar in the condensed milk both work together to prevent the ice cream from becoming icy or hard once frozen so it's just as good as store-bought ice cream.
Why you'll love this recipe
- Only 3 ingredients. Seriously. It doesn't get easier than that.
- Quick and easy to make. It takes less than 30 minutes work to make this ube ice cream. The hardest part is waiting for it to freeze overnight.
- Creamy no-churn ice cream. Despite being no-churn, this ice cream has the same soft and fluffy texture as ice cream made in an ice cream maker.
- Delicious ube flavour. Intense and customizable ube flavour and colour with only one ingredient.
- No ice cream maker needed.
What is ube?
Ube is a purple yam or purple sweet potato commonly found in the Phillippines and Southeast Asia. Ube is known for its natural distinctly vibrant purple colour. It has a sweet and mellow flavour and aroma similar to vanilla and coconut.
To infuse this flavour into baked goods and desserts, we often use natural or artificial ube extract which is a concentrated version of ube in a convenient liquid form that can be added to desserts just like vanilla extract.
Tools
- Electric hand mixer - A hand mixer is essential for whipping a large volume of cream to stiff peaks quickly and easily.
- Loaf pan - This recipe fills a 9.25x5.25" loaf pan but you can use any freezer-safe container with a similar volume. To make individual servings, use small pint-sized containers.
Ingredient notes
As always, the full recipe card with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient or skip ahead to the recipe.
- Heavy cream - Use heavy cream (35%+ fat content) for a soft and rich ice cream or whipping cream (33% fat content) for a lighter ice cream. Both work well for no-churn ice creams as long as you whip enough air into them and use enough sugar. Cold cream straight from the fridge whips up faster.
- Sweetened condensed milk - The sweetener you use for no-churn ice cream is not only for sweetness but it's important for the texture of the ice cream too. Condensed milk by itself does not freeze completely solid due to its sugar content which is why adding it to your ice cream will yield a soft, scoopable ice cream.
- Ube extract - The colour and flavour of your ube ice cream will depend entirely on the ube extract you use. Certain brands are more pigmented or more flavorful than others. You can also choose between genuine ube extract made from actual purple yam or artificial flavouring - it's up to you. I use McCormick ube extract with great results but I've also heard good things about Butterfly ube extract.
How to make ube ice cream
Whip cream: In a large mixing bowl, add the heavy cream and ube extract. Use an electric hand mixer fitted with a whisk attachment to beat the cream until it becomes stiff peaks.
Fold in condensed milk: Slowly drizzle the condensed milk into the cream while folding it in with a spatula in your other hand until no streaks remain. Don't overmix as you don't want to deflate all the air in the whipped cream.
Freeze: Pour this mixture into a loaf pan. Cover tightly with plastic wrap and freeze overnight.
Scoop: When serving, run your ice cream scooper under hot water and pat dry before scooping.
Storage
This ube ice cream should always be stored in the freezer. Always keep it tightly covered with plastic wrap and/or aluminum foil to prevent it from becoming icy or drying out.
Since homemade ice cream does not contain stabilizers and preservatives like store-bought ice cream, it will have the best texture within the first week but can be kept in the freezer for up to 2 weeks.
More ube recipes to try
Recipe
Homemade No-Churn Ube Ice Cream
Equipment
- 1 loaf pan, or any freezer-safe container
Ingredients
- 600 g heavy cream, cold
- 1 tablespoon ube extract
- 375 g sweetened condensed milk, (one 14oz can)
Instructions
- Whip cream: In a large mixing bowl, add the heavy cream and ube extract. Use an electric hand mixer fitted with a whisk attachment to beat the cream until it becomes stiff peaks.
- Fold in condensed milk: Slowly drizzle the condensed milk into the cream while folding it in with a spatula in your other hand until no streaks remain. Don't overmix as you don't want to deflate all the air in the whipped cream.
- Freeze: Pour this mixture into a loaf pan. Cover tightly with plastic wrap and freeze overnight.
- Scoop: When serving, run your ice cream scooper under hot water and pat dry before scooping.
zofie
sooo good i made so much my family ate it all in 2 days