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If you’re just discovering the magic of Filipino ube recipes, you’ll love this vegan ube ice cream. It combines the nutty and vanilla-like flavor of ube with a smooth, dairy-free ice cream base. Break out your ice cream machine and get ready to enjoy the best purple, creamy ice cream at home!
Table of Contents
A Modern Ube Filipino Dessert
Ube (Filipino purple yam) is a traditional ingredient in many traditional Filipino desserts, including Ube Halaya, Ube Ensaymada, Ube Pichi Pichi, and Ube Champorado. It is known for its vibrant purple color and uniquely sweet, nutty flavor and is often used as a main ingredient in purple food!
This vegan ube ice cream, like our Ube Cinnamon Rolls, is a modern twist on traditional Filipino cuisine. So if you love ice cream and you love ube, you will love this vegan recipe!
Ingredients You’ll Need
- Full-fat coconut milk: Instead of whole milk, the base of this vegan ice cream recipe is full-fat coconut milk. It has a similar level of fat content, adding a naturally rich creaminess and subtle coconut flavor that complements the ube.
- Vegan sweetened condensed milk: Adds sweetness and a dense, creamy texture. Feel free to opt for a store-bought version or try our easy Homemade Vegan Sweetened Condensed Milk recipe.
- Vegan Ube Halaya: This is a sweetened purple yam jam that is key for giving this ube ice cream its bold ube flavor. We highly recommend making our Homemade Ube Halaya with grated ube and ube extract. Most Filipino halaya found in Filipino bakeries and markets is not made with vegan ingredients.
- Ube extract: Enhances the ube flavor and intensifies the purple color and adds a deeper ube flavor. We purchase our Ube Extract on Amazon.
- Salt: A pinch of salt helps to balance the sweetness and adds depth of flavor. Don’t skip it!
- Vegan heavy cream: Traditional ice creams are made with a combination of whole milk and heavy cream. To replicate this rich texture, we’ve opted for vegan heavy cream. Most mainstream grocery stores carry coconut or oat-based vegan heavy cream. Look for them near the traditional heavy cream.
Equipment
- Ice cream machine
- High-speed blender
- Freezer-safe ice cream container
How to Make Vegan Ube Ice Cream
- Chill the bowl. For optimal results, place your ice cream churning bowl in the freezer the night before to ensure it is properly chilled (ideally 12 hours ahead of time). This step is very important to ensure the ice cream mixture freezes properly during churning and does not have a grainy consistency!
- Blend the ice cream ingredients. Combine all of the ingredients in a high-speed blender. Blend until smooth and set aside.
- Churn until soft-serve consistency. Transfer the mixture to your ice cream maker and churn according to the manufacturer’s directions until it reaches soft-serve consistency (this typically takes 20-30 minutes in our ice cream machine).
- Freeze until firm. Transfer to a freezer-safe container, cover, and freeze until firm, at least 8 hours.
- Serve. Once firm, scoop and serve as traditional ice cream. Enjoy!
Recipe FAQs
We have a Kitchen Aid Stand Mixer, so we used the Ice Cream Maker attachment for this recipe. If you do not have a Kitchen Aid Standing Mixer, we have heard great things about this ice cream maker.
For the right consistency and creamier texture, this recipe requires an ice cream machine. If you are looking for no churn recipes, we highly recommend this 5-Minute Vegan Frozen Yogurt Recipe or give one of these raw banana nice cream recipes a try: Vegan Apple Pie Ice Cream, Vegan Eggfruit Ice Cream, or Chocolate & Coconut Vanilla Ice Cream.
Our Homemade Ube Jam recipe makes about 4 cups of jam, so you will have a little over 3 cups leftover if you make the full recipe. Leftover jam can be frozen in a freezer-safe container for up to 3 months, or use the leftovers to make our Ube Horchata and Ube Ensaymada.
You can also use it as a sweet spread or enjoy it alone as a dessert topped with Toasted Coconut Milk Curds or vegan cheese shreds.
Tips for Success
- Please do not use unsweetened condensed milk! Like baking, it is very important to use the proper ratio of ingredients when making homemade ice cream. Sugar plays a very important role in this recipe, not only adding the right amount of sweetness but preventing the ice cream from becoming too rock-hard and icy. The sugar in the sweetened condensed milk ensures the consistency remains soft and creamy. For this reason, please do not use unsweetened or reduced sugar content in our original recipe.
- Avoid over-churning. This can cause large ice crystals to form and make the texture of the ice cream grainy or overly icy. To prevent this, chill the equipment sufficiently before starting and stop churning when the ube ice cream recipe reaches a soft-serve consistency.
More Ube Recipes YOu May Enjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Vegan Ube Ice Cream Recipe
- Total Time: 20 hours
- Diet: Vegan
Description
If you’re just discovering the magic of Filipino ube recipes, you’ll love this Vegan Ube Ice Cream! It combines the nutty and vanilla-like flavor of ube with a smooth, dairy-free ice cream base. Break out your ice cream machine and get ready to enjoy the best purple, creamy ice cream at home!
Ingredients
- 2 cups vegan heavy cream, chilled
- 11.25 ounces sweetened vegan condensed milk
- 1 cup full-fat coconut milk
- 3/4 cup vegan ube halaya (purple yam jam)
- 1/2 tbsp ube extract
- Pinch of salt
Equipment
- Ice cream machine
- High-speed blender
- Freezer-safe ice cream container
Instructions
- Chill the bowl. For optimal results, place your ice cream churning bowl in the freezer the night before to ensure it is properly chilled (ideally 12 hours ahead of time). This step is very important to ensure the ice cream mixture freezes properly during churning and does not have a grainy consistency!
- Blend the ice cream ingredients. Combine all of the ingredients in a high-speed blender. Blend until smooth and set aside.
- Churn until soft-serve consistency. Transfer the mixture to your ice cream maker and churn according to the manufacturer’s directions until it reaches soft-serve consistency (this typically takes 20-30 minutes in our ice cream machine).
- Freeze until firm. Transfer to a freezer-safe container, cover, and freeze until firm, at least 8 hours.
- Serve. Once firm, scoop and serve as traditional ice cream. Enjoy!
Notes
- Vegan Heavy Cream: we used the Country Crock Plant Cream.
- Ice Cream Maker: This recipe requires an ice cream machine for the right consistency and creamier texture. We have a Kitchen Aid Stand Mixer, so we used the Ice Cream Maker attachment for this recipe. If you do not have a Kitchen Aid Standing Mixer, we have heard great things about this ice cream maker.
- Prep Time: 20 hours
- Category: Dessert
- Cuisine: Filipino
