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.