Ube Ice Cream – Purple Yam Ice Cream – Ube Jam Method

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Last Updated on September 8, 2020 by Chef Mireille

Ube Ice Cream – Purple Yam Ice Cream

This method of the popular Filipino Ube Ice Cream uses the ube jam method. Get the recipe for both and enjoy this delicious summertime ice cream.

Ube Ice Cream recipe

Helayang Ube is a ubiquitous ingredient in Filipino cuisine. You find it used in making everything from smoothies and cakes to bread and ice cream.

Ube is a sweet purple yam used in Filipino cuisine. Do not confuse this with the Peruvian Purple Potatoes or the Japanese Purple Potatoes. Ube has much darker and richer purple flesh and is much sweeter. Here in America, it most often found frozen. Look for frozen cooked and mashed ube in your local Asian market.

The first time I had Ube Ice Cream was when I was in Penang (Malaysia) and I have been a fan ever since. There are a few different ways to make ube ice cream. Many often just use ube extract or ube powder to get the color and flavor. However, I wanted to opt for the most natural and traditional way of making the Ube Ice Cream.

This methodology includes making Ube Jam first. Ube Jam is common in the Phillipines and often had for breakfast with toast and cheese.

UBE LR 6

I made this Ube Jam a little looser than when I make Helayang Ube (Gluten Free Ube Cake) and is the staple for the ice cream.

Now that you have the Ube Jam made, it’s time to make the Ube Ice Cream – Purple Yam Ice Cream – Ube Jam Method

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Ube LR 2

This Ube Ice Cream – Purple Yam Ice Cream – Ube Jam Method is super luscious and creamy!

Ube LR 4

Is there anything better than home made ice cream? If you’d like to check out some more amazing flavors, check out this delicious collection of 30 Amazing Ice Cream Flavors.

Ube Ice Cream recipe
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Ube Ice Cream

Ube Ice Cream made with Filipino sweet purple yam is a delicious regional ice cream.
Prep Time45 mins
Freezing Time8 hrs
Course: Ice Cream
Cuisine: Filipino
Servings: 8 people
Calories: 168kcal

Ingredients

  • 1 cup ube jam
  • 1 cup coconut milk
  • ½ cup heavy cream
  • 1/2 cup + 2 tablespoons sweetened condensed milk
  • Ube extract

Instructions

  • In a large bowl, whisk together ube jam, coconut milk, heavy cream and sweetened condensed milk.
  • Add ube extract, as desired for color. Mix until thoroughly combined.
  • Transfer to a freezer safe container.
  • After 2 hours, mix and return to the freezer.
  • Mix again after another 2 hours.
  • Freeze overnight.

Nutrition

Calories: 168kcal | Carbohydrates: 12g | Protein: 2g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 27mg | Sodium: 34mg | Potassium: 144mg | Sugar: 10g | Vitamin A: 270IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg
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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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