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.

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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.