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Ube Macapuno Ice Cream in white serving bowls
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4.28 from 11 votes

Ube Macapuno Ice Cream

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 4 ingredients and no ice cream maker needed!
Prep Time10 mins
Freeze6 hrs
Total Time10 mins
Course: Dessert
Cuisine: Filipino
Servings: 8 Servings
Calories: 448kcal


  • 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.



Calories: 448kcal | Carbohydrates: 34g | Protein: 6g | Fat: 33g | Saturated Fat: 22g | Cholesterol: 98mg | Sodium: 90mg | Potassium: 362mg | Fiber: 2g | Sugar: 27g | Vitamin A: 1000IU | Vitamin C: 2.5mg | Calcium: 190mg | Iron: 0.5mg