Introduction: Ready for a Creamy, Vibrant Dessert?
Craving a unique, indulgent treat that’s easy to make? This Homemade No-Churn Ube Ice Cream is your perfect choice! Featuring heavy cream whipped with ube extract and sweetened condensed milk, this dessert delivers a creamy, vibrant purple ice cream with the sweet, nutty flavor of ube (purple yam). Perfect for summer days, special occasions, or satisfying your dessert cravings, it’s inspired by your love for indulgent treats like Oreo Ice Cream Sandwiches and bold flavors like Zucchini Pad Thai. Naturally gluten-free and adaptable for vegan diets, it’s a versatile crowd-pleaser. Ready to whip up a colorful masterpiece? Let’s dive into this easy no-churn recipe!
Overview: Why Homemade No-Churn Ube Ice Cream is a Must-Try
This Ube Ice Cream combines a simple no-churn method with the distinctive flavor of ube, ready in about 15 minutes of active prep plus overnight freezing. The no-churn technique requires minimal equipment, making it ideal for home cooks. What makes it special? It’s a gluten-free, vibrant dessert that showcases the unique ube flavor, is adaptable for dietary needs, and delivers a creamy, scoopable treat with minimal effort.
- Time Requirement: About 15 minutes active prep, plus 8+ hours freezing.
- Difficulty Level: Easy! Perfect for beginners or quick desserts.
- Why It’s Special: A creamy, purple no-churn ice cream with unique ube flavor.
This ube ice cream is a vibrant, delicious treat that’s sure to impress. Let’s get whipping!
Essential Ingredients
Here’s what you need to make Homemade No-Churn Ube Ice Cream. Each ingredient adds to the creamy, nutty, and vibrant magic.
- Heavy Cream (600 g, cold): Creates a rich, airy ice cream base.
- Ube Extract (1 Tbsp): Provides vibrant purple color and nutty, sweet ube flavor.
- Sweetened Condensed Milk (375 g, one 14 oz can): Sweetens and thickens the ice cream.
Substitutions and Variations
- Heavy Cream: Swap with coconut cream for vegan/dairy-free (may add slight coconut flavor).
- Sweetened Condensed Milk: Use dairy-free condensed milk for vegan/dairy-free.
- Ube Extract: If unavailable, use ½ cup ube jam (ube halaya) and reduce condensed milk to 300 g; note texture may be denser.
- Gluten-Free Version: Naturally gluten-free; no changes needed.
- Vegan Version: Use coconut cream and dairy-free condensed milk; ensure ube extract is vegan-friendly.
- Flavor Twist: Add 1 tsp vanilla extract or ¼ cup crushed freeze-dried fruit (e.g., mango) for extra flavor.
- Keto Adjustment: Not easily keto-friendly due to high sugar content (~30–40g net carbs per serving); consider a keto ice cream recipe with sugar-free sweetener and ube flavoring.
Step-by-Step Instructions
Making this Homemade No-Churn Ube Ice Cream is simple, with a quick whip and freeze method. Follow these steps for a perfect dessert every time.
Step 1: Whip the Cream
- In a large mixing bowl, combine 600 g cold heavy cream and 1 Tbsp ube extract.
- Using an electric hand mixer with a whisk attachment, beat until stiff peaks form (3–5 minutes).
Tip: Ensure cream is cold for best whipping; stop when peaks hold shape to avoid over-beating.
Step 2: Fold in Condensed Milk
- Slowly drizzle 375 g sweetened condensed milk into the whipped cream while folding gently with a spatula.
- Fold until no streaks remain, being careful not to deflate the whipped cream.
Tip: Fold gently in a figure-eight motion to maintain airiness; work slowly to avoid overmixing.
Step 3: Freeze
- Pour the mixture into a loaf pan (9×5-inch works well).
- Smooth the top with a spatula, cover tightly with plastic wrap, and freeze overnight (at least 8 hours).
Tip: Press plastic wrap directly onto the surface to prevent ice crystals; ensure the freezer is 0°F or colder.
Step 4: Scoop and Serve
- Run an ice cream scooper under hot water, pat dry, and scoop the ice cream.
- Serve immediately in bowls or cones.
Tip: Warm the scooper for clean scoops; serve quickly to maintain firm texture.
Assembly: Building the Perfect Ube Ice Cream
Making this Ube Ice Cream is all about creating a creamy, vibrant dessert with a smooth texture. Here’s how to make it perfect:
- Whip Airy: Beat cream to stiff peaks for a light texture.
- Fold Gently: Incorporate condensed milk without deflating the cream.
- Freeze Firm: Allow enough time for a scoopable consistency.
- Scoop Cleanly: Use a warm scooper for smooth servings.
Presentation Tips:
- Serve in chilled bowls or waffle cones for a fun, vibrant presentation.
- Pair with a sprinkle of toasted coconut, crushed macadamia nuts, or fresh mango slices for extra flair.
- Garnish with a drizzle of condensed milk or a sprig of mint for elegance.
Storage and Make-Ahead Tips
This ice cream is best enjoyed fresh but stores well for make-ahead treats. Here’s how to keep it fresh:
- Storing Leftovers:
- Store in the loaf pan, tightly covered with plastic wrap, or transfer to an airtight container in the freezer for up to 1 month.
- Serving from Frozen:
- No thawing needed; scoop directly from the freezer.
- Let sit for 2–3 minutes for softer scooping if very firm.
- Make-Ahead Tips:
- Prepare and freeze the ice cream up to 1 week ahead.
- Make the mixture and freeze immediately to maintain texture.
Tip: Cover tightly to prevent freezer burn; stir briefly before scooping if ice crystals form.
Recipe Variations
This Homemade No-Churn Ube Ice Cream is versatile, drawing on your love for indulgent, unique desserts like Oreo Ice Cream Sandwiches. Here are some fun ideas:
- Vegan Ube Ice Cream: Use coconut cream and dairy-free condensed milk; ensure ube extract is vegan.
- Gluten-Free Version: Naturally gluten-free; no changes needed.
- Ube Swirl: Swirl in ¼ cup ube jam for extra flavor and visual appeal.
- Tropical Twist: Fold in ¼ cup diced dried mango or pineapple for a fruity kick.
- Nutty Crunch: Add ¼ cup chopped toasted macadamia nuts or coconut flakes to the mixture.
Tip: Serve with a scoop of mango sorbet or a drizzle of caramel for extra indulgence.
Conclusion: A Creamy, Vibrant Treat to Love
Homemade No-Churn Ube Ice Cream is the perfect way to enjoy a unique, creamy dessert that’s both indulgent and easy. With its vibrant purple hue and sweet, nutty ube flavor, it’s as delicious as it is eye-catching. Perfect for summer days, special occasions, or dessert cravings, this ice cream is sure to become a favorite. Play with the variations, garnish with your favorites, and savor every creamy, purple spoonful. What’s your favorite way to enjoy this ube ice cream? Share your ideas in the comments and let us know how it turned out!
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Homemade No-Churn Ube Ice Cream
Description
Craving a unique, indulgent treat that’s easy to make? This Homemade No-Churn Ube Ice Cream is your perfect choice! Featuring heavy cream whipped with ube extract and sweetened condensed milk, this dessert delivers a creamy, vibrant purple ice cream with the sweet, nutty flavor of ube (purple yam).
Ingredients
Here’s what you need to make Homemade No-Churn Ube Ice Cream. Each ingredient adds to the creamy, nutty, and vibrant magic.
- Heavy Cream (600 g, cold): Creates a rich, airy ice cream base.
- Ube Extract (1 Tbsp): Provides vibrant purple color and nutty, sweet ube flavor.
- Sweetened Condensed Milk (375 g, one 14 oz can): Sweetens and thickens the ice cream.
Substitutions and Variations
- Heavy Cream: Swap with coconut cream for vegan/dairy-free (may add slight coconut flavor).
- Sweetened Condensed Milk: Use dairy-free condensed milk for vegan/dairy-free.
- Ube Extract: If unavailable, use ½ cup ube jam (ube halaya) and reduce condensed milk to 300 g; note texture may be denser.
- Gluten-Free Version: Naturally gluten-free; no changes needed.
- Vegan Version: Use coconut cream and dairy-free condensed milk; ensure ube extract is vegan-friendly.
- Flavor Twist: Add 1 tsp vanilla extract or ¼ cup crushed freeze-dried fruit (e.g., mango) for extra flavor.
- Keto Adjustment: Not easily keto-friendly due to high sugar content (~30–40g net carbs per serving); consider a keto ice cream recipe with sugar-free sweetener and ube flavoring.
Instructions
Step 1: Whip the Cream
- In a large mixing bowl, combine 600 g cold heavy cream and 1 Tbsp ube extract.
- Using an electric hand mixer with a whisk attachment, beat until stiff peaks form (3–5 minutes).
Tip: Ensure cream is cold for best whipping; stop when peaks hold shape to avoid over-beating.
Step 2: Fold in Condensed Milk
- Slowly drizzle 375 g sweetened condensed milk into the whipped cream while folding gently with a spatula.
- Fold until no streaks remain, being careful not to deflate the whipped cream.
Tip: Fold gently in a figure-eight motion to maintain airiness; work slowly to avoid overmixing.
Step 3: Freeze
- Pour the mixture into a loaf pan (9×5-inch works well).
- Smooth the top with a spatula, cover tightly with plastic wrap, and freeze overnight (at least 8 hours).
Tip: Press plastic wrap directly onto the surface to prevent ice crystals; ensure the freezer is 0°F or colder.
Step 4: Scoop and Serve
- Run an ice cream scooper under hot water, pat dry, and scoop the ice cream.
- Serve immediately in bowls or cones.
Tip: Warm the scooper for clean scoops; serve quickly to maintain firm texture.
FAQs
1. Where can I find ube extract?
Ube extract is available at Asian markets, online retailers, or specialty grocery stores. If unavailable, use ½ cup ube jam and reduce condensed milk to 300 g.
2. Is this dish keto-friendly?
No, with condensed milk, it’s high-carb (~30–40g net carbs per serving). For keto, use a keto ice cream recipe with sugar-free sweetener and ube flavoring.
3. Can I make it vegan?
Yes! Use coconut cream and dairy-free condensed milk; ensure ube extract is vegan-friendly.
4. Why is my ice cream icy?
- Cover tightly with plastic wrap to prevent ice crystals.
- Ensure the freezer is 0°F or colder.
- Avoid overmixing to maintain airiness.
5. Can I make this ahead?
Yes! Prepare and freeze up to 1 week ahead; store tightly covered.
6. How long does it last?
Ice cream lasts in the freezer for up to 1 month if well-sealed.
7. Can I use a different pan?
Yes! Use an 8×8-inch pan for thicker ice cream or a 9×13-inch for thinner; adjust freezing time slightly.
8. What’s the best way to serve it?
Serve in chilled bowls or cones, paired with toasted coconut or mango slices, garnished with a drizzle of condensed milk or mint.