Q1: What does ube ice cream taste like?

Ube has a very unique and delicious flavor that is hard to describe! It is a mellow, gentle sweetness with distinct notes of vanilla and a subtle, nutty flavor similar to pistachio . It is not as intensely sweet as some other desserts, which makes it very sophisticated and refreshing.

Q2: I can't find ube extract. Can I use ube powder or ube halaya instead?

Yes, you can. If using ube powder , you may want to rehydrate a few tablespoons of it in a little bit of the hot cream before adding it to the base. If using ube halaya (purple yam jam), you can add about 1/2 to 3/4 of a cup to the condensed milk. This will result in an even richer and thicker ice cream.

Q3: Why is my no-churn ice cream icy instead of creamy?

An icy texture is usually caused by one of two things. First, the whipped cream may have been under-whipped (it needs to be at stiff peaks to hold the air) or it may have been deflated by overmixing when the condensed milk was added. Second, not covering the surface of the ice cream with plastic wrap can allow ice crystals to form on top. The high-fat and high-sugar content of this recipe is specifically designed to prevent iciness, so be sure to use full-fat heavy cream and regular sweetened condensed milk.

Q4: Where can I buy ube extract?

You can find ube extract in the baking aisle of most well-stocked Asian grocery stores , particularly those that specialize in Filipino products. It is also very easy to find and order from online retailers like Amazon.

Q5: Can I make this ice cream dairy-free or vegan?

Yes! You can make a fantastic vegan version of this ice cream. Simply substitute the heavy whipping cream with a can of chilled, full-fat coconut cream (use only the thick, solid cream from the top of the can). Then, substitute the regular sweetened condensed milk with a can of sweetened condensed coconut milk or sweetened condensed oat milk .

The Easiest 3-Ingredient No-Churn Ube Ice Cream

An extremely simple, 3-ingredient recipe for a vibrant purple, no-churn Ube ice cream. This Filipino-inspired dessert is made by whipping cold heavy cream with ube extract until stiff peaks form, and then gently folding in sweetened condensed milk. The light and airy mixture is then frozen in a loaf pan overnight until it becomes a firm, scoopable ice cream.

Author: Evelyn
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 8 hours 10 minutes (includes freezing time)
Yield: 8-10 servings
Category: Dessert
Method: No-Churn, Freezing
Cuisine: Filipino
Diet: Gluten Free

Ingredients

600 g (about 2 ½ cups) heavy cream, cold
1 tablespoon ube extract
375 g (one 14oz can) sweetened condensed milk

Instructions

In a large mixing bowl, combine the cold heavy cream and the ube extract.
Use an electric hand mixer with a whisk attachment to beat the cream on high speed until it forms stiff peaks.
Slowly drizzle the sweetened condensed milk into the whipped cream while gently folding it in with a spatula. Continue to fold until no streaks remain, being careful not to overmix and deflate the cream.
Pour the mixture into a loaf pan or other freezer-safe container.
Cover tightly with plastic wrap and freeze overnight, or for at least 8 hours.
To serve, run an ice cream scooper under hot water and pat it dry before scooping.

Notes

This is a no-churn recipe, so no ice cream maker is needed.
Using cold heavy cream and a chilled bowl will help the cream whip up faster and create more stable peaks.
Be careful not to overmix when folding in the condensed milk, as this can cause the whipped cream to lose its airy texture.
Running the scoop under hot water makes it much easier to get clean scoops of the hard-frozen ice cream.

Find it online: https://cookupjoy.com/ice-cream/