Ube Macapuno Ice Cream made with purple yam and coconut sport. Rich, creamy, and with intense ube flavor, it’s your next favorite frozen treat! It’s so easy to make, only four ingredients and no ice cream maker needed!
I’ve talked about posting this ube macapuno ice cream for a week now and, guys, here it is finally! I am sorry I took a little longer than promised to share the recipe, but I assure you, it’s worth the wait! With an intense ube flavor and generously studded with macapuno strips, you’ll love every spoonful!
I’m so obsessed with making my ice cream at home; my freezer is always stacked high with all sorts of flavor combinations.
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.
Tips on How to Make Ube Macapuno Ice Cream
- 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.
- If using macapuno preserves, make sure to rinse and drain well as they’re usually packed in sugar syrup. Again, way too sweet for my taste.
- 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.
- Please 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.
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.
If you’re looking for more amazing frozen treats to indulge in this summer, check out my mango ice cream and avocado ice cream. Remember to make room in your freezer as I also have a buko pandan version coming up soon!
- 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
- 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 against the surface of the cream mixture.
- Freeze for at least 6 hours or overnight. Serve frozen.
“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.”