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+ servings
Scoops of purple ice cream in a transparent glass

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!
5 from 1 vote
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Course: Dessert
Cuisine: Asian
Keyword: Ube Ice Cream
Prep Time: 10 minutes
Churning, Freezing and Blending Time: 10 hours
Total Time: 10 hours 10 minutes
Yield: 800 ml
Author: Priya Maha


Ice Cream Base

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


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.


  • 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.


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
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