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Ube- Purple Yam Ice Cream

Ube or Purple Yam ice cream is a favorite of Filipinos. It is made from ube, a tuber, starchy ingredient that grows in Southeast Asian countries. Ube is often added to desserts, cakes, snacks or sweet treats. It has a creamy almond-like flavor and a gentle nearly floral aroma. The purple color of ube makes it one of the most gorgeous ingredients anywhere. This ice cream recipe was adapted from “Scoop Adventures: The Best Ice Cream of the 50 States” by Lindsay Clendaniel.  Recipe makes 1 quart (240 ml).
Course: Dessert, Merienda, Snack
Cuisine: American, Asian, Filipino
Keyword: Filipino Ube Purple Yam Ice Cream
Servings: 4 people
Calories: 408kcal


  • 1 and 1/2 cups (8 oz.) frozen boiled ube (purple yam) from Asian supermarkets, in the frozen aisle, where Philippine products
  • 1 and 1/2 cups (355 ml) whole milk divided
  • 1 Tablespoon (9 g) cornstarch
  • 1 cup heavy cream
  • 3/4 cup coconut milk (canned)
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1/8 teaspoon salt
  • 1 teaspoon McCormick Ube Flavoring


  • Prepare the frozen boiled ube or purple yam that is already mashed by thawing at room temperature, yet keeping it slightly chilled.
    Drain on a colander to remove excess liquids. Set aside (thaw frozen ube the same day you will mix it in the milk base).
  • In a small bowl, combine 2 tablespoons of the milk with the cornstarch. Whisk till the cornstarch is blended and there are no more lumps. Set aside.
  • In a medium saucepan, combine the remaining milk, heavy cream, coconut milk, sugars and salt. Mix well. Over medium high heat, bring this mixture to a boil, then lower heat to simmer until sugar gets dissolved. Do this for 3 minutes.
  • Take the milk mixture out off the stove top. Slowly whisk in the cornstarch mixture. Return the saucepan to the stove. Cook over medium high heat till the milk mixture thickens in about 1 minute, while continuously stirring. Do not stop stirring or mixture sticks to the bottom of the pan.
  • Remove the saucepan from the heat. Let the mixture cool by setting the pan on a bowl filled with ice water. Cool for about 20 minutes and whisk mixture every now and then.
  • Transfer mixture to a container. Cover and refrigerate until chilled for 2 hours or overnight.
  • After a two hours, combine 1 ½ cups of the chilled ice cream base with the boiled, mashed ube or purple yam and McCormick Ube flavoring.
    Use a food processor or a blender to mix. Pulse for about 5 minutes till the purple colored ube incorporates into the milk mixture.
  • Pour the entire ice cream base into an ice cream maker and churn according to the manufacturer’s instructions. When done, transfer ube ice cream to a freezer-safe container. Freeze for at least 4 hours or till firm.
  • How to make ice cream without an ice cream maker: This cookbook teaches you techniques for making ice cream even if you do not own a maker. On another note, fellow food writer, experienced baker and Chef Jenni Field of Pastry Chef Online suggested “Many people without ice cream makers make ice cream anyway. You just pour your cold base in a metal bowl and shove it in the freezer. Whisk it really well, every 30-45 minutes or so as it freezes. I don’t think it will be quite as creamy as with a churn, but it’s totally doable.”
  • Disclosure : I was not paid to review this cookbook, nor mention any brands or restaurants in this post.  Scoop Adventures by Lindsay Clendaniel is a great resource for new cooks or those experienced in the kitchen who want to make homemade ice cream. It is available where most books are sold. I have made the Green Tea Ice Cream recipe and it was fantastic. See past blog post here.
  • Hello, Friends! All the images and content here are COPYRIGHT PROTECTED. This means BY LAW you are NOT allowed to use my photos or content on your website  without my permission. If you want to republish this recipe, please re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]


Serving: 1g | Calories: 408kcal | Carbohydrates: 44g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 90mg | Sodium: 139mg | Potassium: 186mg | Sugar: 39g | Vitamin A: 1020IU | Vitamin C: 0.3mg | Calcium: 154mg | Iron: 0.1mg