Ready to enjoy a creamy treat without an ice cream machine? Try making no-churn ube ice cream! This recipe uses ube, a vibrant purple yam popular in Filipino desserts, to create a uniquely delicious flavour. This easy ube ice cream is smooth and creamy with bits of ube.

Tip #1

Chill Your Tools: Before beginning, place your mixing bowl and beaters in the freezer for about 30 minutes. This helps in achieving the best volume and creaminess in your whipped cream.

Tip #2

Mix Gently: When folding in the condensed milk and ube jam, use a spatula and gentle movements to fold rather than stir. This helps keep the mixture light and airy.

Tip #3

Check Consistency: After freezing for 6 hours, check the consistency. If it's not firm enough, allow it to freeze longer. The longer it freezes, the firmer it will get.

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Ube Ice Cream

Preparation time: 10 minutes | Chilling time: 6 hours

Yield: 1 litre

Ingredients

2 cups (450 ml) heavy/whipping/all-purpose cream, cold
1 1/3 cup (400ml or 1 can) condensed milk, cold
4 tsp ube flavor
1/2 cup ube jam

Preparation

Whip the Cream:
- In a large mixing bowl, use an electric mixer to whip the cold heavy cream. Beat on medium speed for about 4 to 5 minutes, or until soft peaks form.
Add Condensed Milk:
- Gently pour the cold condensed milk into the whipped cream. Continue whipping for another 1 to 2 minutes until the mixture reaches stiff peaks.
Incorporate Ube Flavour:
- Drizzle in the ube flavour and mix until it is fully incorporated into the cream mixture, ensuring even colouring and flavour distribution.
Mix in Ube Jam:
- Fold in the ube jam carefully to maintain the airiness of the mixture. Stir until the jam is well distributed throughout.
Freeze:
- Transfer the ice cream mixture into a freezable container. Smooth the top with a spatula, cover, and freeze for at least 6 hours, preferably overnight, until firm.