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No-Churn Ube Ice Cream with Toasted Coconut
This no-churn ube ice cream gets its signature violet color and toasty-sweet, vanilla-coconut flavor from ube halaya jam and pure ube extract folded into a whipped cream and condensed milk base. No ice cream maker needed — just a mixer, a loaf pan, and a freezer. It freezes into a dense, scoopable texture reminiscent of the ube ice cream served at Filipino bakeries and halo-halo stands.
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Ingredients
- 2 cups Heavy Whipping Cream, Cold
- 14 oz Sweetened Condensed Milk, 1 can
- 0.5 cup Ube Halaya Jam, Slightly warmed for easy folding
- 1 tsp Pure Ube Extract, For color and floral aroma
- 0.125 tsp Pinch of Salt
- 0.33 cup Toasted Coconut Flakes, Plus extra for topping
Instructions
- Whip the Cream In a large chilled bowl, beat the cold heavy cream on medium-high speed until stiff peaks form, about 3-4 minutes.
- Mix the Ube Base In a separate bowl, whisk together the sweetened condensed milk, ube halaya jam, ube extract, and salt until smooth and evenly purple.
- Fold Together Gently fold the whipped cream into the ube mixture in three additions, being careful not to deflate the whipped cream. Fold in the toasted coconut flakes.
- Freeze Pour the mixture into a 9x5-inch loaf pan or freezer-safe container, smooth the top, and cover with plastic wrap pressed directly onto the surface. Freeze until firm.
- Scoop and Serve Let sit at room temperature for 5 minutes to soften slightly before scooping. Top with extra toasted coconut flakes.
Pro Tips
- Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream — it whips faster and holds stiffer peaks.
- For an even smoother, soft-serve texture once frozen solid, spin frozen cubes of this base in a Ninja CREAMi instead of using the loaf pan method.
- Toast the coconut flakes in a dry skillet over medium-low heat, stirring constantly, until just golden to avoid burning.
Variations
- Ube Macapuno Ice Cream: Fold in 1/2 cup of sweetened coconut sport (macapuno strings) along with the toasted coconut in step 3.
- Dairy-Free Version: Substitute full-fat coconut cream for the heavy cream and sweetened condensed coconut milk for the condensed milk.
Nutrition (estimated, per serving)
245 calories · 23g carbs · 3g protein · 16g fat · 21g sugar · 0.5g fiber
Frequently Asked Questions
Do I need an ice cream maker for this recipe?
No — this is a no-churn recipe. Whipping the cream separately and folding it in creates the airy texture that an ice cream machine would normally churn in.
Why is my no-churn ice cream icy instead of creamy?
This usually means the whipped cream was under-whipped or was deflated during folding. Whip to firm, stiff peaks and fold gently with a spatula rather than stirring.
How long does homemade ube ice cream keep in the freezer?
Stored in an airtight, freezer-safe container with plastic wrap pressed against the surface, it stays fresh for up to 2 weeks before ice crystals start to form.
Recommended Ingredient
Ninja CREAMi Ice Cream & Milkshake Maker — read our review.