Ube Ice Cream — purple-yam ice cream
Ube ice cream is the canonical Filipino ice cream — made with ube halaya (purple-yam jam) or fresh ube purée, with a coconut-milk and dairy base. The colour is electric purple-violet; the flavour is gentle, faintly nutty, with a sweetness all its own.
i. Origin & history
Ube ice cream has been a Filipino fixture since the 1980s, when the Magnolia and Selecta brands started commercial production. It has since become a global symbol of Filipino food culture and one of the most photographed ice creams.
ii. Ingredients
Makes 8 servings · scroll the side panel to adjust
- 400 ml whole milk
- 400 ml double cream
- 200 g caster sugar
- 200 g ube halaya (jam)
- 100 ml coconut milk
- 1 tsp ube extract (optional, for stronger flavour and colour)
- Pinch salt
- 4 egg yolks (optional, for richer texture)
iii. Method
- Warm milk, cream and sugar to just-simmering.
- Whisk yolks (if using); temper; cook to 82 °C.
- Whisk in ube halaya, coconut milk, ube extract and salt. Strain.
- Chill 4 hours. Churn; freeze 3 hours.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Ube macapuno ice cream adds coconut sport strips. Vegan ube ice cream uses coconut milk only. Salted ube ice cream emphasises the salt for contemporary palates.
vi. Common questions
What is ube ice cream?
Ube Ice Cream is purple-yam ice cream, from filipino cuisine. The colour is electric purple-violet; the flavour is gentle, faintly nutty, with a sweetness all its own
Where is ube ice cream from?
Ube Ice Cream is from the filipino dessert tradition; the recipe and history are detailed above.
How long does ube ice cream keep?
See the storage note in the Quick facts panel: 2 weeks frozen.