With its vibrant purple color and luscious coconut-vanilla base, it's an easy homemade dessert that's perfect for summer entertaining or satisfying your ube cravings year-round.
Just like my easy vegan mango ice cream and lime ice cream recipes, you don't need fancy equipment to make it.
🧾 Ingredients
Here's everything you need to make ube ice cream without an ice cream machine. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Ingredient Notes
Coconut whipping cream: This creates the rich, creamy base of the ice cream without needing an ice cream maker. Use a whipping cream designed for whipping rather than canned coconut milk for the fluffiest texture.
Ube-sweetened condensed coconut milk: This adds both sweetness and the signature vibrant purple ube flavor. It has a delicious, earthy, vanilla-like sweetness that makes the ice cream taste rich and nostalgic. I use Nature's Charm, which contains coconut condensed milk and ube extract for an intense flavor.
Vanilla bean: Vanilla enhances and rounds out the flavor of the ube beautifully. Fresh vanilla seeds add a subtle warmth and extra depth that make the ice cream taste more luxurious.
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📷 Step-By-Step Images
Here's a visual overview of this vegan ube ice cream. Please refer to the detailed card at the end of this page for full written instructions.
Start by whisking the coconut whipping cream with the vanilla seeds until the mixture becomes thick and fluffy. Using cold cream straight from the fridge will help it whip up much more easily, and the vanilla seeds beautifully complement the earthy, sweet flavor of the ube throughout.
When adding the ube sweetened condensed coconut milk, do it gradually rather than all at once. This helps keep the mixture smooth and airy while ensuring the vibrant ube flavor is evenly distributed. The color will become even more striking as everything combines.
Once transferred to the loaf pan, smooth the top so it freezes evenly and cover it well to prevent ice crystals from forming. After a few hours in the freezer, the texture becomes rich, creamy, and perfectly scoopable.
Before serving, let the ice cream sit at room temperature for 10-15 minutes. Coconut-based ice creams tend to freeze quite firmly, so this little bit of thawing makes scooping much easier and gives the creamiest texture.
💭 Expert tips
Scrape down the sides of the bowl as you whisk to ensure the ube is evenly incorporated, and you don't end up with streaks of white cream through the ice cream base.
Press a piece of parchment paper or plastic wrap directly against the surface of the ice cream before covering the pan. This extra barrier helps prevent freezer crystals from forming on top.
If the ice cream freezes very hard overnight, dip your ice cream scoop into hot water between scoops for perfectly smooth servings.
For a stronger ube flavor, fold through a few spoonfuls of ube halaya before freezing for extra richness and vibrant purple swirls.
💬 FAQs
Ube is a vibrant purple yam and a staple ingredient in Filipino desserts with earthy notes of vanilla and pistachio.
If your ice cream turned out icy, don't worry - you can often rescue the texture! Transfer it to a blender or food processor and blend until smooth and creamy again. This helps break up the ice crystals and re-emulsify the mixture.
Once blended, return it to a freezer-safe container and freeze again until scoopable. For the best texture, let it sit at room temperature for 10-15 minutes before serving.
🍨 More Vegan Ice Cream
📖 Recipe
3 Ingredient Ube Ice Cream (Vegan, No-Churn)
Ingredients
- 600 ml (21 oz) coconut whipping cream I use Nature's Charm
- 1 vanilla pod or 1 tablespoon vanilla extract
- 320 g (11.2 oz) ube sweetened condensed coconut milk I use Nature's Charm
Instructions
- Add the coconut whipping cream and the scraped vanilla seeds to a large mixing bowl. Whisk with an electric mixer for a couple of minutes until thick, smooth, and creamy.
- Add the ube sweetened condensed coconut milk in 2 additions, whisking well between each addition until the mixture is smooth and fully combined.
- Transfer the ice cream mixture to a loaf pan and smooth out the top with a spatula. Cover tightly and freeze for at least 5 hours, or until firm and scoopable.
- Remove the ice cream from the freezer about 15 minutes before serving to allow it to thaw slightly.
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