Ube Macapuno Ice Cream is so easy to make with only five ingredients and no ice cream maker needed! Rich, creamy, and with intense ube flavor, it's your next favorite frozen treat!
Guys, you're in for a treat! With an intense ube flavor and generously studded with macapuno strips, this homemade ube macapuno ice cream is sure to satisfy your sweet cravings.
Ube-flavored wafers are optional but highly recommended. 🙂
I'm so obsessed with making my ice cream at home; my freezer is always stacked high with all sorts of flavor combinations such as mango or buko pandan.
Once you try this simple no-churn method, you'll never go for store-bought ice creams ever again! Homemade is cheaper, tastes infinitely better, and you can easily make a batch without an ice cream maker or fancy equipment.
Ingredient notes
- Ube- Do NOT use ube halaya as it contains sugar that may make the ice cream overly sweet.
- Heavy cream- substitute coconut cream (first extraction or kakang gata) if you want a vegan treat. You can also use Nestle's all-purpose cream.
- Condensed milk- adds creaminess and sweetness
- Macapuno preserves- rinse and drain well, as they're usually packed in heavy syrup, which can make the ice cream super sweet.
- Ube extract- deepens color and flavor.
Quick tips
- I was fortunate to find fresh ube on one of my trips to Seafood City, and I just boiled and mashed about one cup worth of the tubers to use in this ice cream. If you're in the U.S. and have only access to the frozen (already cooked and grated) yam sold in packages, squeeze it dry, as the excess liquid will cause ice crystals in the ice cream.
- For optimum volume, have all the ingredients very cold.
- Cover the container with plastic film, gently pressing it on the surface of the whipped cream to prevent ice crystals.
Give this ube macapuno ice cream a try. It's quick and easy to make; you'll be amazed how rich and creamy it turns out with little effort. Serve it in a cup or on a cone for the ultimate frozen treat!
For more delicious flavors, check out my mango, avocado, and buko pandan ice cream recipes.
Ingredients
- 2 cups heavy cream, very cold
- 1 can (14 ounces) condensed milk, chilled
- 1 cup ube, cooked, mashed and chilled
- 3 drops ube extract
- 1 cup macapuno strips, rinsed and drained well
Instructions
- In a large bowl, combine heavy cream, condensed milk, and mashed ube. Using a hand mixer at low speed, beat mixture until it begins to thicken.
- Increase speed to medium and continue to beat for about 8 to 10 minutes or until stiff peaks form.
- While beating, squeeze a few drops of ube extract until the desired color is achieved.
- Add macapuno strips and gently fold in to distribute, making sure not to deflate the cream mixture.
- Transfer mixture into a 9 x 5 loaf pan. Cover with plastic film, lightly pressing the film on the surface of the cream mixture.
- Freeze for at least 6 hours or overnight. Serve frozen.
Notes
- I was fortunate to find fresh ube on one of my trips to Seafood City, and I just boiled and mashed about one cup worth of the tubers to use in this ice cream. If you're in the U.S. and have only access to the frozen (already cooked and grated) yam sold in packages, squeeze it dry, as the excess liquid will cause ice crystals in the ice cream.
- For optimum volume, have all the ingredients very cold.
- Cover the container with plastic film, gently pressing it on the surface of the whipped cream to prevent ice crystals.
Video
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Naneth aguirre says
Thank you mam lalaine for sharing this recipe, really try this,