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.
Helpful tips
- Do NOT use ube halaya. I had an unopened bottle in my pantry, and I thought I’d skip the extra work of preparing purple yam by using it instead. Big mistake as the ice cream had the rich, silky texture I was looking for but was way too sweet for my taste.
- Rinse and drain the macapuno preserves well as they’re usually packed in heavy syrup which can make the ice cream super sweet.
- 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, make sure to squeeze it dry as the excess liquid will cause ice crystals in the ice cream.
- Do NOT skip the ube extract as not only does it heightens color, but it also deepens the flavor.
- Heavy cream is the foundation of no-churn ice creams, but you can swap it with an equal amount of coconut cream (first extraction or kakang gata) if you want a vegan treat. You can also use Nestle’s all-purpose cream.
- For optimum volume, have all the ingredients very cold.
Freezing
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 so 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 tropical flavors, check out my mango ice cream, avocado ice cream, and buko pandan.
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
Video
Nutrition Information
“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.”
Abby says
How would I modify the recipe if I want to make this in an ice cream maker? I will be traveling when I intend to make it, and will not be able to freeze for 6 hours, so it will actually be easier to refrigerate the mixture (as I have with another recipe, but we didn’t like the flavor as much) then use the ice cream maker. Thank you, Ate? Tita?
Lalaine Manalo says
I’m so sorry, I haven’t tried this recipe in an ice maker. I don’t know how.
Deeksha says
Hello!
This ice cream look fabulous. Thank you so much for the recipe.
Jojo Francisco says
I always wanted to make home made ice cream, thanks to your simple recipe. Can you feature lechon belly on your list? Keep up the good work! More power to Kawaling Pinoy
Lalaine Manalo says
Thank you so much! Here is the link to my lechon belly recipe https://www.kawalingpinoy.com/pork-belly-lechon-roll/ Enjoy!
Analyn portelli says
Hi is heavy cream same as thick cream or nestle cream
as that was we have here I’m gonna try to do manggo ice cream here in australia. Thank you
Edna Albiar says
Can u use nestle cream in heavy cream?
Lalaine Manalo says
Yes, you can use Nestle cream. It takes a little longer to whip and it doesn’t turn out as fluffy in my experience. Just make to chill in the refrigerator until very cold so you’ll get better volume 🙂
Winnie says
Hi where can I buy Ube extract?
Lalaine Manalo says
I bought mine at a Filipino supermarket in Southern California but you can also find it on Amazon. 🙂
Maria says
Great recipe!
I’ve made this twice now. The first time, I didn’t know not to beat the mixture too much (as your recipe says until it forms stiff peaks) and it started to curdle. I still froze the mixture and turned out fine, texture not perfect, but tasted delicious.
The second time around, turned out perfect!
Thanks for the recipe!
Lalaine Manalo says
Thanks for the feedback, Maria. I am glad the recipe turned out well!
Victoria says
What’s the shelf life of this recipe? Or how long before it spoils and goes bad??
Lalaine Manalo says
It should last for 1 to 2 weeks in the freezer. Just make sure to cover to store in an airtight container to lock in freshness.
Madylene says
Hi – just want to let you know that I recently stumbled across your blog and in no time have read through all your recipes. I have also saved a lot of them, and really looking forward to trying them!
Lalaine Manalo says
Thank you, Madylene. I hope you find something delicious to make 🙂
Teresa says
Hi Ms. Lalaine. I have dried ube from the Philippines. How should I use that for ice cream? Should I put water on the ube first?
Lalaine says
Hello Teresa,
Is this the powdered one? Just follow the directions on the package and add the recommended amount of water to make 1 cup of mashed ube.
Purpleicecrm♡♡ says
Hello lalaine, is condensed milk the same as sweet and condensed milk?
Lalaine says
Yes, they’re the same 🙂
Elenor says
Hi Ms Lalaine! I have 2 packs of grated ube in the freezer, do you think I could use this for ube macapuno ice cream? I assume these have already been cooked so do you think I still need to squeezed it to remove the excess liquid in it? Thank you for your time, your response is highly appreciated.
Lalaine says
Hello Elenor,
That should work, I use the frozen grated ube when I can’t find fresh ones. Just squeeze the thawed ube a few times to rid of excess liquid. 🙂
Elenor says
Thanks a lot, please continue sharing your talents…more power to you & the kawaling pinoy.
Lalaine Manalo says
Thank you so much, Elenor!