Creamy No-Churn Ube Ice Cream made with steamed ube and sweetened condensed milk. A vibrant, easy-to-make Filipino dessert with no ice cream maker needed. Indulge in the creamy, dreamy goodness of homemade Ube Ice Cream. No churn, no fuss—just pure purple perfection in every scoop. #UbeIceCream
If you’ve ever tried ube, you know it’s more than just a vibrant purple yam—it’s a flavour and cultural icon. Native to the Philippines, ube (pronounced “oo-beh”) is celebrated for its striking colour, subtly sweet taste, and versatility in both traditional and modern desserts. Today, I’m sharing a recipe for No-Churn Ube Ice Cream, a creamy, dreamy treat that’s as easy to make as it is delicious. No ice cream maker required—just a few simple ingredients and a love for all things ube.
The Magic of Ube
Ube has been a staple in Filipino cuisine for generations. Its natural purple hue and unique flavour—often described as a mix of vanilla and nutty sweetness—make it a standout ingredient in desserts like ube halaya (sweet ube jam) and halo-halo (a beloved Filipino shaved ice dessert). But ube’s appeal goes beyond its taste. It’s rich in antioxidants, vitamins, and minerals, making it as nutritious as it is beautiful.
In recent years, ube has gained global recognition, thanks in part to social media platforms like Instagram and TikTok. Its vibrant colour and versatility have made it a favourite among food enthusiasts and chefs alike, inspiring everything from ube cakes and pastries to savoury dishes. And of course, there’s ube ice cream—a dessert that perfectly captures the essence of this beloved ingredient.
The History of Ube Ice Cream
Ube ice cream has its roots in the Philippines, where it was first introduced during the American occupation in the early 20th century. Traditional recipes involved mashing steamed ube, mixing it with milk and sugar, and churning it by hand in a garapinyera (a manual ice cream mixer). Over time, ube ice cream became a key component of halo-halo, a colourful and refreshing dessert that’s a staple in Filipino celebrations.
Today, ube ice cream is enjoyed not just in the Philippines but around the world. Its vivid colour and unique flavour have made it a trendy dessert, featured in restaurants and grocery stores alike. And with this no-churn recipe, you can bring a taste of the Philippines into your own kitchen—no special equipment needed.
Why No-Churn Ice Cream?
No-churn ice cream is a game-changer for anyone who loves homemade desserts but doesn’t own an ice cream maker. By using whipped cream and sweetened condensed milk as the base, you can create a rich, creamy ice cream with minimal effort. This method is perfect for capturing the smooth, velvety texture of ube, while letting its natural flavour shine.
The Perfect Balance of Flavours
This recipe combines finely mashed steamed ube with a touch of ube extract for an extra boost of flavour and colour. The result is a creamy, indulgent ice cream that’s subtly sweet, nutty, and utterly irresistible. The vibrant purple hue makes it as visually stunning as it is delicious—perfect for impressing guests or treating yourself to a little slice of paradise.
A Dessert That Brings People Together
What I love most about this No-Churn Ube Ice Cream is how it connects people. Whether you’re sharing it with family, serving it at a party, or simply enjoying it on a hot day, it’s a dessert that sparks joy and conversation. It’s a reminder of the rich culinary heritage of the Philippines and the power of food to bring people together.
So, if you’re looking to try something new or introduce your friends and family to the wonders of ube, this recipe is the perfect place to start. It’s simple, delicious, and guaranteed to leave everyone asking for seconds.
Creamy No-Churn Ube Ice Cream made with steamed ube and sweetened condensed milk. A vibrant, easy-to-make Filipino dessert with no ice cream maker needed.
In a stand mixer or using a hand mixer, whip the chilled fresh cream until stiff peaks form. Be careful not to overbeat, as this can turn the cream into butter.
Gently fold the chilled sweetened condensed milk, mashed steamed ube, and ube extract into the whipped cream. Use a spatula to fold (not whisk or blend) until the mixture is smooth and evenly combined.
Pour the mixture into a freezer-safe container and smooth the top with a spatula. Cover with a lid or plastic wrap and freeze for at least 6 hours, or until firm.
Scoop the ice cream into bowls or cones and enjoy! For the best texture, let it sit at room temperature for 5 minutes before serving.
I’m still a tad sceptical about trying I’ve, but I keep appreciating the gorgeous colour it gives to food. The colour of this ice cream is phenomenal, as well as its texture.
That color is positively arresting! Ube is having a moment and I’m here for it. It’s been unseasonably hot already so this frozen treat couldn’t have come at a better time.
That color is just absolutely amazing! I’m familiar with purple yams, and I’m aware that they’re sometimes used to make desserts, but I don’t believe I’ve ever had one of those desserts. I have a strong feeling that this ice cream should be the first one that I try! I’ve also never made a no-churn ice cream before, so that would be fun to try, too. Thanks for such a cool recipe!
I love no-churn ice creams — and I actually bought some ube extract a while back and am sure I have at least 1 tablespoon left. I will look forward to trying this when we get back from our travels (when it will be super hot and ice cream will be needed)!
Gorgeous! Had some ube desserts in Manila long time ago and I loved them. I can’t wait to make this for my husband who loves ice cream!
I’m still a tad sceptical about trying I’ve, but I keep appreciating the gorgeous colour it gives to food. The colour of this ice cream is phenomenal, as well as its texture.
What a beautiful vibrant color you’ve got on this ube ice cream!! So creamy and delish!
That color is positively arresting! Ube is having a moment and I’m here for it. It’s been unseasonably hot already so this frozen treat couldn’t have come at a better time.
That color is just absolutely amazing! I’m familiar with purple yams, and I’m aware that they’re sometimes used to make desserts, but I don’t believe I’ve ever had one of those desserts. I have a strong feeling that this ice cream should be the first one that I try! I’ve also never made a no-churn ice cream before, so that would be fun to try, too. Thanks for such a cool recipe!
Cant wait to see your version
I love no-churn ice creams — and I actually bought some ube extract a while back and am sure I have at least 1 tablespoon left. I will look forward to trying this when we get back from our travels (when it will be super hot and ice cream will be needed)!
That one tbsp can do a lot
Raymund, your ice cream “Filipino style” is absolutely delightful and the vibrant color alone makes me swoon.