Red Bean Ice Cream with Cream Corn topped with chopped peanuts, grass jelly, and palm…
This delicious Ube Ice Cream is smooth and creamy with an almost floral hint. Make it at home using frozen grated purple yam. You will totally love it!
People say “Third time’s a charm!” and I whole heartedly agree. After 3 tries and a few quarts of ice cream later, I am finally satisfied with this super creamy and delicious Ube Ice Cream. If you have never tasted purple yam ice cream, you have to give this a try. I promise you will totally love it.
Ube (Purple Yam)
Ube is the Filipino word for a kind of lavender colored yam found in the tropics. It is native to Southeast Asia (mainly Philippines, Indochina, and possibly Indonesia) and should not be confused with taro or purple sweet potatoes. Although there are lots of purple sweet potatoes in Malaysia, I have never encountered purple yam there. Fortunately, frozen fresh grated ube can be found in some Asian markets here in the Midwest.
In the Philippines, ube desserts are very popular. Ube is used in ice cream, cakes, cookies, and even jam. I have tasted taro ice cream but not Ube Ice Cream and was very interested to give it a try. Most recipes found on-line use cooked mashed ube. Grated fresh (uncooked) ube presents a different challenge. It holds water when thawed and it needs to be cooked to prevent the ice cream from becoming gritty.
Preparing the Ube
I found this source on-line that says that the thawed grated ube should be squeezed to remove as much water as possible. This makes sense but squeezing the grated ube is messy business and so I decided to skip this step. Cooking the ube is a must cause you definitely do not want to eat raw yam. I steamed the ube for 15 minutes, mashed it with a fork, and it was good to go.
Third Time’s a Charm!
In my first try, the ice cream turned out quite creamy and delicious but it was still a little gritty with flecks of purple yam in it. My solution was to blend the ice cream mixture and strain it before freezing. In my second attempt, I wanted it to be a little different and so I added some cream corn to the mixture. I was disappointed that the combination was okay but not fantastic. In my third attempt, I left it plain. This Ube Ice Cream was very creamy and smooth with an almost floral hint. It was totally delicious and I am very satisfied! Love the color too and it is all natural. Only 4 ingredients – ube, sugar, milk, and cream. No eggs.
Similar Tools Used in Making This Ube Ice Cream
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- 1 cup ube (grated purple yam) (250g)
- 1 cup whole milk (240ml)
- 2/3 cup sugar (145g)
- 1½ cups heavy whipping cream (360ml)
- Steam grated ube for 15 minutes.
- Remove and mash with a fork.
- Combine whole milk and sugar in a medium sized saucepan over medium heat. Do not cover but stir until sugar dissolves and milk comes to a bare simmer. Turn off heat.
- Mix in steamed ube and heavy whipping cream.
- Using a stand or stick blender, puree the mixture until smooth.
- Then pour the mixture through a sieve to remove remaining lumps of ube.
- Discard solids.
- Cover and chill in refrigerator for at least 2 hours.
- Place frozen bowl on base of ice cream maker and turn it on. Pour chilled ube mixture into the frozen bowl. Churn according to manufacturer’s instructions for 10 to 15 minutes.
- Transfer ice cream to a container with lid. Cover and freeze for a couple of hours before serving.
Enjoy…..and have a wonderful day! 😎