Creamy. Dreamy. Totally irresistible.
There’s just something magical about ube. That deep purple color, the nutty-sweet flavor, and when you turn it into ice cream? Oh man—it’s next-level.
This recipe gives you that ultra-creamy homemade ube ice cream with a rich swirl of coconut cream running through it. It’s sweet, tropical, and absolutely unforgettable.
🍦 Why I Love This Recipe
I grew up eating ube everything—cakes, halaya, even pancakes—but turning it into ice cream with a coconut twist brings all those memories rushing back in the best way.
- It’s no-churn—so easy!
- That vibrant purple color is a showstopper.
- Coconut swirl = sweet, creamy, and a little bit fancy.
- It tastes even better the next day (if it lasts that long).
🍽 What You’ll Need
- 2 cups heavy cream (cold)
- 1 can (14 oz) sweetened condensed milk
- ¾ cup ube halaya (purple yam jam)
- 1 tsp ube extract
- ½ tsp vanilla extract
- ½ cup full-fat coconut cream (cold)
- 2 tbsp powdered sugar
- Optional: toasted coconut flakes for topping
👩🍳 Tools You’ll Need
- Electric hand mixer or stand mixer
- Large mixing bowl
- Spatula
- Loaf pan or freezer-safe container
- Measuring cups and spoons
- Small mixing bowl
✅ Pro Tips
- Chill your mixing bowl and beaters for best whipping results.
- Use high-quality ube halaya for best flavor and texture.
- Don’t skip the ube extract—it boosts color and taste.
- Freeze overnight for a scoopable texture.
- Swirl gently to keep that coconut layer distinct.
🧑🔬 Why This Recipe Works (Quick Science)
Ube halaya adds natural starches that thicken and stabilize the ice cream. The high-fat content in both the heavy cream and coconut cream traps air as you whip, creating a smooth and rich texture without needing an ice cream maker. Sweetened condensed milk helps reduce ice crystals, so you get that creamy consistency.
🕒 Servings & Time
Makes: 6–8 servings
Total Time: 15 minutes to prep, plus at least 6 hours to freeze
🥄 Instructions
Step 1: Whip the Cream
In a large chilled mixing bowl, whip 2 cups of cold heavy cream until stiff peaks form.
Step 2: Make the Ube Base
In a separate bowl, mix 1 can sweetened condensed milk, ¾ cup ube halaya, 1 tsp ube extract, and ½ tsp vanilla extract until smooth.
Step 3: Fold Together
Gently fold the ube mixture into the whipped cream until fully combined.
Step 4: Make the Coconut Swirl
In a small bowl, whisk ½ cup cold coconut cream and 2 tbsp powdered sugar until smooth and creamy.
Step 5: Assemble and Swirl
Pour half of the ube mixture into your loaf pan, dollop some coconut cream swirl, then repeat. Use a butter knife to gently swirl.
Step 6: Freeze
Cover the pan and freeze for at least 6 hours, or overnight, until firm.
🧊 Leftovers & Storage
Store covered in the freezer for up to 2 weeks. To keep it creamy, press plastic wrap directly on the surface before sealing. Let sit at room temp for 5–10 minutes before scooping.
🔁 Substitutions & Variations
- No ube halaya? Use mashed cooked purple yam with added sugar.
- Lactose-free? Try coconut whipped cream and condensed coconut milk.
- No coconut cream? Use plain whipped cream or swirl in condensed milk.
🧊 Make-Ahead Tips
Make it the day before for the best texture. It needs time to fully freeze, so overnight is ideal.
🧠 Common Mistakes
- Overmixing after folding can deflate the whipped cream.
- Using warm coconut cream will ruin the swirl—keep it cold!
- Not letting it freeze long enough = soupy texture.
🍽 What to Serve With
- Toasted coconut cookies for crunch
- Halo-halo toppings like leche flan or jackfruit
- Fresh mango slices for a tropical vibe
📅 Meal Plan Ideas
- Weekend dessert treat
- BBQ party sweet ending
- Late-night snack with Netflix
❓ FAQ
Can I use an ice cream maker?
Yes! Churn the ube base, then swirl in the coconut after.
Is it supposed to be super purple?
Yep—ube extract helps with that. It’s totally normal.
Can I make it sugar-free?
You can try using sugar-free condensed milk, but the texture might change.
❤️ Final Thoughts
There’s nothing like scooping into this dreamy, creamy ube coconut ice cream. The color is gorgeous, the texture is smooth, and the flavor? Out of this world. Give it a try and let me know how it turns out in the comments—ask questions, share your own twist, or just tell me if you loved it!
