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–+ servings
Scoops of purple ice cream in a transparent glass
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5 from 1 vote

Ube Ice Cream (Purple Yam Ice Cream)

This purple yam or ube ice cream is a must try. It's smooth, creamy and flavorful and super easy to make even without an ice cream machine!
Prep Time10 minutes
Churning, Freezing and Blending Time10 hours
Total Time10 hours 10 minutes
Course: Dessert
Cuisine: Asian
Servings: 800 ml
Calories: 2.9kcal
Author: Priya Maha

Ingredients

Ice Cream Base

  • 250 ml full fat milk
  • 500 ml heavy whipping cream (at least 35% fat)
  • 100 g castor sugar
  • ⅛ teaspoon salt
  • 1 tablespoon ube powder (or purple sweet potato powder)
  • 2 teaspoon yam extract
Metric - US Customary

Instructions

Mixing the ice cream solution

  • Measure sugar into a small bowl.
  • Sift in the ube powder.
  • Add salt and mix well until the ube powder is well dispersed in the sugar.
  • Measure milk into a measuring jug.
  • Add the ube-sugar mix into the milk.
  • Stir until the sugar is all dissolved.
  • Add the cream.
  • Add the ube extract.
  • Mix to combine.

Method 1: Ice Cream Maker

  • Prepare the ice cream solution as above. Chill it for at least 2 hours or more until it is completely chilled. Churn the ice cream according to your ice cream maker's instructions.
  • At the end of the churning process, if the ice cream is too soft, freeze it for a few hours before serving.

Method 2: Blender/Food Processor

  • Prepare the ice cream solution above. Pour it into an ice cream container and chill for at least 4 to 5 hours or until completely frozen.
  • Once frozen, remove the ice cream from the freezer and use a spoon to break it into chunks.
  • Add the ice cream chunks into a blender and blend until smooth, for approximately 1 to 2 minutes. Do not blend too long to avoid the ice cream from melting too much.
  • Pour the blended ice cream back into its container. Let it set completely in the freezer before serving.

Serving the ice cream

  • To serve, scoop the ice cream into serving bowls or ice cream cones.
  • If the ice cream is too hard to scoop, leave it out at room temperature for a minute or two. It will be much easier to scoop.

Notes

Notes
  • When using the blender method, if the frozen ice cream (before blending) is too hard to break with a spoon, leave it out for a minute or two to soften it slightly before trying again.

Nutrition

Calories: 2.9kcal | Carbohydrates: 0.2g | Protein: 0.1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 0.9mg | Sodium: 0.7mg | Potassium: 1mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 12.3IU | Vitamin C: 0.1mg | Calcium: 0.8mg | Iron: 0.1mg