Ube Ice Cream with Coconut Swirl brings sweet purple yam and creamy coconut into one pretty scoop. The ube base has a mellow, nutty flavor, while ivory coconut ribbons run through each serving. This no-churn version uses whipped cream, so you can skip the ice cream machine. Make it the day before and let the freezer do the rest.
Why I Love This Recipe
The little pockets of coconut make this more than a plain purple scoop. Ube jam gives the base real purple yam flavor, and whipped cream keeps the method simple. The swirls look special without needing a cooked custard or a long list of ingredients.
- No churning: A hand mixer supplies the air the base needs.
- Two clear flavors: Ube fills the base, while coconut stays in creamy ribbons.
- Easy to make ahead: Freeze it overnight and scoop it when you are ready.
- No cooking: Ready-made ube halaya keeps the prep short.
What You’ll Need
- Servings: 12, about 1/2 cup each
- Yield: About 6 cups; volume varies with how much air you whip into the cream
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Freeze Time: At least 12 hours
- Total Time: 12 hours 25 minutes, plus 5–10 minutes to soften before serving
- Container: A freezer-safe container with at least 2-quart capacity and a tight lid
For the base and swirl:
- 2 cups (480 ml) heavy whipping cream, at least 36% milk fat, very cold
- 1 cup (300 g) smooth, sweetened ube halaya (purple yam jam), cool and spreadable
- 2/3 cup (200 g) sweetened condensed milk, divided: 1/2 cup (150 g) for the ube base and 1/6 cup (50 g) for the swirl
- 1/4 cup (60 g) unsweetened canned coconut cream, stirred smooth and chilled
- 1 teaspoon ube extract
- 1/8 teaspoon fine salt
Use thick, smooth ube jam rather than raw yam or dry ube powder. Jam brands vary in sweetness and color. The extract boosts the flavor and purple color; follow any lower dosage stated on a concentrated extract’s label. Coconut cream means the thick, unsweetened canned product, not sweetened cream of coconut or a carton coconut drink. Stir the can before measuring.
Tools You Need
- Electric hand mixer or stand mixer
- Large glass mixing bowl and medium glass mixing bowl
- Small glass bowl for the coconut swirl
- Silicone spatula and whisk
- Measuring cups, measuring spoons, and kitchen scale
- Freezer-safe container with at least 2-quart capacity and a tight lid
- Ice cream scoop
How to Make Ube Ice Cream with Coconut Swirl
Keep the cream cold and use a gentle hand when folding.
Step 1: Smooth Out the Ube Base
In a medium glass bowl, whisk 1 cup (300 g) ube halaya, 1/2 cup (150 g) sweetened condensed milk, 1 teaspoon ube extract, and 1/8 teaspoon fine salt until smooth with no visible jam lumps.
Press any soft lumps against the bowl with a spatula. Keep this mixture cool; a warm base will soften the whipped cream.
[MISSING IMAGE: step_1] Image Prompt: An ultra close-up food photography shot of a medium glass bowl fully visible and centered, containing 300 g smooth sweetened ube halaya and 150 g sweetened condensed milk with ube extract and fine salt mixed well into a smooth dense purple mixture, deeper purple before whipped cream is added, no unmixed jam lumps, complete rim visible with a small margin on every side, no cropped edges, no coconut cream, no whipped cream yet, no hands, no utensils, no extra vessels, no extra props, no text, no logos, no watermarks, no steam, no smoke, no vapor, a straight 90-degree top-down shot with no tilt, captured directly overhead, on white marble with subtle gold hints, zoom in a bit.
Step 2: Whip the Cream
In a large glass bowl, beat 2 cups (480 ml) very cold heavy whipping cream on medium speed for about 3–5 minutes, until firm peaks hold their shape and the cream still looks smooth.
Stop before the cream turns grainy. Measure 1/2 cup of the whipped cream into the small glass bowl for the swirl; leave the rest in the large bowl.
[MISSING IMAGE: step_2] Image Prompt: An ultra close-up food photography shot of a large glass bowl fully visible and centered containing the remaining smooth white whipped cream made from 480 ml heavy whipping cream after a half-cup whipped portion has been removed, firm rounded peaks and airy folds, complete rim visible with a small margin on every side, no cropped edges, no ube mixture, no coconut cream, no reserved cream bowl, no hands, no utensils, no extra vessels, no extra props, no text, no logos, no watermarks, no steam, no smoke, no vapor, a straight 90-degree top-down shot with no tilt, captured directly overhead, on white marble with subtle gold hints, zoom in a bit.
Step 3: Make the Coconut Swirl
Whisk 1/4 cup (60 g) chilled coconut cream with the remaining 1/6 cup (50 g) sweetened condensed milk until smooth.
Gently fold that mixture into the reserved 1/2 cup whipped cream in the small glass bowl. The swirl should be thick and spoonable, not watery.
Keep it in the refrigerator while you finish the ube base.
Step 4: Fold the Ube into the Cream
Fold the entire ube mixture from Step 1 into the remaining whipped cream in the large bowl in 3 additions.
Sweep the spatula down through the middle and up around the edge. Turn the bowl as you work, and stop when the base is evenly purple with no white streaks.
Step 5: Layer and Freeze
Spread half of the finished ube base in the freezer-safe 2-quart container. Dot half of the coconut swirl over it.
Repeat with the remaining ube base and coconut swirl. Draw the tip of a silicone spatula through the full depth in 2–3 broad S-shaped passes. Do not fully mix the colors together.
Cover tightly and freeze on a level shelf for at least 12 hours, until firm all the way through.
Step 6: Scoop and Serve
Let the closed container sit at room temperature for 5–10 minutes, just until the ice cream is scoopable but still firm.
Portion about 1/2 cup per serving, drawing the scoop through both the ube base and coconut ribbons. Serve the ice cream on its own, and return the container to the freezer right away.
Why This Recipe Works (Quick Science)
Whipping the cream traps tiny air bubbles before freezing. That air helps the base feel lighter without a churning machine. Condensed milk supplies sugar and milk solids, which help limit a hard, icy texture. Ube jam adds body as well as flavor.
The coconut mixture gets its own small portion of whipped cream. This makes a creamy ribbon rather than a thin, watery streak. A few broad passes keep the two flavors distinct; lots of stirring would blend them into one base.
Common Mistakes to Avoid
- Using coconut milk from a carton: It brings extra water and will not give the swirl the same body.
- Leaving jam lumps: Smooth the jam before adding it to the whipped cream.
- Overbeating the cream: Grainy cream can leave a buttery texture in the finished scoops.
- Stirring away the air: Fold gently and stop once the purple base is even.
- Overmixing the swirl: Keep visible ivory ribbons rather than blending them away.
- Freezing for too little time: A soft center needs more freezer time, even if the edges look set.
Pro Tips
- Start with chilled cream, bowls, and beaters for easier whipping.
- Weigh the ube jam and condensed milk for the most consistent ratios.
- Use a shallow container so the base freezes more evenly, leaving about 1/2 inch of headroom.
- If your container is too small, divide the batch between freezer-safe containers rather than packing it to the lid.
- Warm the scoop in water and dry it before each pass for cleaner portions.
Leftovers and Storage
Keep the ice cream tightly covered in the freezer. For the best texture, enjoy it within 2 weeks. Press freezer-safe wrap against the surface before adding the lid if your container has lots of empty space.
Avoid repeated thawing and refreezing, which can make the texture coarse. Soften only long enough to scoop, then return the rest to the freezer.
Macros Information
These are estimates per serving, based on 12 equal portions. Ube jam and coconut cream brands can change the values.
- Calories: 270 kcal
- Protein: 4 g
- Carbohydrates: 29 g
- Fat: 16 g
- Saturated Fat: 11 g
- Fiber: 1 g
- Sugar: 24 g
- Sodium: 85 mg
Frequently Asked Questions (FAQ)
Q: What is ube halaya?
A: It is a sweet, cooked purple yam jam. Use a smooth version that can blend into the condensed milk without firm chunks.
Q: Is ube the same as taro?
A: No. They are different roots with different flavors. Use a product labeled ube or purple yam for this recipe.
Q: Do I need an ice cream machine?
A: No. The mixer whips air into the cream before the base goes into the freezer.
Q: Can I leave out the ube extract?
A: Yes, though the color will usually be paler and the flavor milder. Keep the measured ube jam in the base.
Q: Can I use raw ube or ube powder instead of jam?
A: Not as a direct swap. Jam is already cooked and sweetened. Raw yam and powder need a separate preparation and would change the balance of this recipe.
Q: Can I use cream of coconut for the swirl?
A: This recipe calls for unsweetened canned coconut cream. Sweetened cream of coconut would add more sugar and change the swirl’s texture.
Q: Why is the ice cream too hard to scoop?
A: Freezer temperature and jam brands affect firmness. Let it soften for 5–10 minutes before scooping. Do not dilute the base with water or regular milk.
Q: Why did my swirl disappear?
A: It was likely mixed too much. Layer the coconut mixture in dollops and use only a few broad passes through the container.
Q: Can I make it dairy-free?
A: This version relies on dairy cream and condensed milk. Coconut cream alone will not behave the same way, so use a recipe designed for dairy-free ice cream instead of swapping both here.
Recipe Notes and Sources
The no-churn method draws on [Sift & Simmer’s ube ice cream](https://www.siftandsimmer.com/ube-ice-cream-no-churn/), which combines jam, condensed milk, and whipped cream, and [The Little Epicurean’s version](https://www.thelittleepicurean.com/no-churn-ube-ice-cream/), which also includes evaporated milk. This version leaves out evaporated milk and uses a separate coconut cream swirl. The swirl proportions and folding method are recipe development choices for this version.
Final Thoughts
Ube Ice Cream with Coconut Swirl is a simple freezer dessert with plenty of color and two creamy flavors. Keep the base airy, leave the coconut ribbons distinct, and give it a full overnight freeze. Leave a comment with how your scoops turned out.
Happy cooking!
