No-Churn Ube Cheesecake Ripple Ice Cream

Ingredients

• 8 oz Cream Cheese, Full-fat block, softened to room temperature
• 1 can (14 oz) Sweetened Condensed Milk, Chilled
• 2 cups Heavy Cream, Very cold
• 1 tsp Vanilla Extract
• 1 tbsp Fresh Lemon Juice, For that cheesecake tang
• 0.25 tsp Fine Sea Salt
• 0.75 cup Ube Halaya, Thick, spoonable halaya or ube jam, chilled
• 0.5 tsp Ube Extract, Stirred into the halaya for a brighter color and stronger aroma
• 6 full sheets Graham Crackers, Roughly crushed into pea-sized pieces
• 2 tbsp Unsalted Butter, Melted
• 1 tbsp Brown Sugar

Instructions

1. Toast the Graham Crumble Heat the oven to 350°F (175°C). Toss the crushed graham crackers with the melted butter and brown sugar, spread them on a small lined baking sheet, and bake for 5-6 minutes, until fragrant and a shade darker. Let the crumble cool completely, then put your loaf pan or ice cream tub in the freezer to chill.
2. Make the Ube Ripple In a small bowl, stir the ube halaya and ube extract together until smooth and glossy. If your halaya is very stiff, loosen it with a teaspoon or two of the heavy cream so it will drizzle in thick ribbons. Keep it in the fridge while you make the base.
3. Beat the Cheesecake Base In a large bowl, beat the softened cream cheese with a hand mixer until completely smooth, about 1 minute. Add the sweetened condensed milk, vanilla, lemon juice, and salt, and beat again until there are no lumps. Any small lumps of cream cheese will freeze into hard bits, so scrape the bowl and take your time here.
4. Whip and Fold In a separate chilled bowl, whip the cold heavy cream to stiff peaks, 2-3 minutes. Stir one big scoop of whipped cream into the cream cheese mixture to lighten it, then gently fold in the rest in two additions until no white streaks remain. Stop as soon as it's combined so the base stays airy.
5. Layer and Swirl Spread one third of the base in the chilled pan. Dollop on one third of the ube ripple and scatter on one third of the graham crumble. Repeat twice more, ending with ube and crumble on top. Drag a butter knife or skewer through the layers in a few loose S-shapes; don't overmix, or the purple ribbons will blur into a solid lavender.
6. Freeze and Serve Press a sheet of parchment or plastic wrap directly onto the surface, cover with the lid or foil, and freeze for at least 6 hours, preferably overnight, until firm. Let the ice cream sit on the counter for 5-10 minutes before scooping.

Pro Tips

• Use thick halaya straight from the fridge. A loose, warm ripple sinks to the bottom and smears into the base, while a cold, thick one holds its shape and gives you those dramatic purple streaks in every scoop.
• Get the cream cheese truly soft before you start. Cold cream cheese leaves tiny lumps that freeze rock hard, so leave the block out for an hour or microwave it in 10-second bursts.
• A long, narrow container like a loaf pan or an insulated ice cream tub makes scooping easier and shows off the ripple. Pressing parchment right onto the surface is what keeps ice crystals from forming on top.

Variations

• Ube Cookie Butter Ripple: Swap the graham crumble for crushed speculoos cookies and drizzle 2 tablespoons of warmed cookie butter into each layer along with the ube.
• Ube Macapuno Ripple: Fold 1/2 cup of drained macapuno (coconut sport strings) into the base for chewy bits of coconut, a classic Filipino pairing with ube.
• Ube Cheesecake Ice Cream Sandwiches: Freeze the mixture in a parchment-lined 8x8 pan, cut it into squares, and sandwich between graham crackers or soft sugar cookies.

Nutrition (estimated, per serving)

400 calories · 36g carbs · 5g protein · 28g fat · 30g sugar · 0g fiber

Frequently Asked Questions

Do I need an ice cream maker for this?

No. Sweetened condensed milk keeps the base soft and scoopable, and the whipped cream adds the air that churning normally would. You only need a hand or stand mixer and a freezer-safe container.

Can I use ube powder instead of ube halaya for the ripple?

Not directly, since powder alone won't form ribbons. You can make a quick ripple by whisking 3 tablespoons of ube powder with 1/2 cup sweetened condensed milk and 2 tablespoons of hot water, then cooking it over low heat for 3-4 minutes until thick. Chill it completely before layering.

How long does it keep in the freezer?

Up to 2 weeks for the best texture, with parchment pressed onto the surface and a tight lid. After that it's still safe to eat, but the graham crumble softens and ice crystals start to form.

Recommended Ingredient

Tovolo Glide-A-Scoop Insulated Ice Cream Tub, 1.5 Qt — read our review.

More Ice Cream Recipes

• Ultimate Fiesta Halo-Halo with Ube Ice Cream
• No-Churn Ube Ice Cream with Toasted Coconut
• Ube Mochi Ice Cream Bites
• Creamy Ube Coconut Ice Pops