Ube Ice Cream

Ube Ice Cream, this ice cream is one of the best sellers in the Philippines due to its unique taste that suits well to the Filipino palate as well as it common use in a dessert called Halo Halo.

Here I am posting another common Filipino ice cream mostly unknown to non-Filipinos, the Ube Ice Cream. This ice cream is one of the best sellers in the Philippines due to its unique taste that suits well to the Filipino palate as well as it common use in a dessert called Halo Halo. This ice cream’s main ingredient is ube or purple yam, a root crop variant of yam distinguished by its bright lavender colour; it is very common in tropical locations like South America, Africa, Australia and South East Asia. Also called as greater yam, Guyana arrowroot, ten-months yam, water yam or winged yam this root crop is not just used in ice cream but in different dessert items such as cake, milk, jam, cookies, tart and lots more.

I know this might sound weird to others but again you have to trust me as this is a really good ice cream worth trying.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Ube Ice Cream

  • Author: Raymund
  • Prep Time: 45 mins
  • Cook Time: 6 hours
  • Total Time: 6 hours 45 mins
  • Category: Dessert
  • Cuisine: Filipino


Ube Ice Cream, this ice cream is one of the best sellers in the Philippines due to its unique taste that suits well to the Filipino palate as well as it common use in a dessert called Halo Halo.


  • 2 1/2 cups cream
  • 1 1/2 cup milk
  • 1 1/4 cups sugar
  • 4 eggs yolks, lightly beaten
  • 2 cups cooked mashed ube (purple yam)
  • 1 tsp vanilla extract
  • drops of red food colour
  • drops of blue food colour


  1. In a sauce pan combine cream, milk and sugar. Heat slowly while continuously mixing until it reaches nearly boiling point (do not boil) and sugar is completely dissolved
  2. Place egg yolks in a mixing bowl then slowly pour around a cup of the heated cream mixture while whisking.
  3. Pour egg mixture to the sauce pan then continue to heat while continuously mixing. Dip a tablespoon and see if liquid sticks to the back side, if it does then you can now turn the heat off.
  4. Place in a heat proof container; add drops of red food colour and blue food colour, continue adding until desired colour is achieved.
  5. Add vanilla extract then let it cool down, once cooled down place in the fridge for at least four hours.
  6. Prepare your ice cream maker and pour the cream mixture together with mashed ube, churn according to ice cream manufacturer’s instruction. Mine took 30-35 minutes.
  7. You can now eat the ice cream at this stage, but if you prefer a firm ice cream freeze for at least 6 hours.



45 Responses

  1. Guia Obsum says:

    Love it!! And I love the photo, it makes me wanna reach out and grab it! Happy holidays and a happy new year! 🙂

  2. Michelle says:

    What a beautiful color!

  3. Tessa says:

    Wow! What a rich color! So beautiful!

  4. kiwidutch says:

    ube,,,, yet another new veggie to hunt for and try,,,this ice cream sounds intriguing!

  5. I love the color! And you’re right – I never have tasted (or heard of) this. Looks so good!

  6. Kristy says:

    I have never seen an ice cream that color. That is stunning!

  7. I quite like ube in anything – ice cream is no exception! This is such a classic Filipino flavour. I can’t think of a better way to have dessert.

  8. Reem says:

    What a deep stunning color! !!
    Wishing you n your beautiful family a very happy and gorgeous New Year my friend! !

  9. foodjaunts says:

    My fav is still cheese flavored but ube runs a close second 🙂 Great color on yours!

  10. aipheng says:

    this just reminded me the yam ice cream I love as a child. Haven’t had this in years. thanks for the recipe. Now i can make it and not have to wait till i go home. Cheers and have a great NY.

  11. I saw this icecream on Tasteologie and had to stop by. It has such a unique and vibrant color!

  12. huntfortheverybest says:

    i would like to try this. sounds good!

  13. Love purple yams! But I’ve never tried it in ice cream. My parents are going to the Philippines this weekend, better tell them to try it out!

  14. Taylor says:

    Ahhh, the childhood memories!

  15. AnotherRamdomStranger says:

    Worth all the time and expense

  16. Saniel says:

    I want to Veganize this recipe

  17. Kitty Crowe says:

    I’ve made an Ube version of Sweet Potato Pie that has been judged by my friends as just AWESOME. Just take your favourite Sweet Potato Pie recipe and substitute Ube for the Sweet potato.

  18. Kitty Crowe says:

    A local Filipino grocery store here in Alameda carries McCormick (R) brand concentrated Ube flavouring/colouring.

  19. Kitty Crowe says:

    Oops – forgot to add to my previous post that you can use the Ube concentrate in the ice cream recipe instead of trying to blend red and green food colouring, which in my experience often just produces a sickly gray colour.

    • Babes says:

      how much ? 1 tsp?? ube flavocol.

      • Babes says:

        can i just add ube halaya thats available on supermarket or stalls?? need i decrease the sugar?? (I dont know how to make ube from tuber pa kasi.. or how to ba?? just peel and boil til soft like how you would do with kamote?? Dati po kasi may nagbigay nga tuber niya, pinaluto ko lang, parang dami pa niyang naihalo.. butter and etc…) Thanks po for sharing!

      • Raymund says:

        For the colour you just adjust it depending on the colour you want to achieve, different food colour brands have different intensity..

    • Raja Gambino says:

      I think you should mix re d and blue like the recipe states, not red and green.

  20. Kez says:

    Is it okay to use the whole egg or do I have to only use the yolk??

  21. mae says:

    hi how did you cook the ube / purple yam?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.