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! It’s generously studded with macapuno strips and has an intense ube flavor, you’ll love every spoonful!

I’m so obsessed with making my own 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.

Although it’s based on a tried and tested no-churn ice cream recipe I’ve been using for years, this ube macapuno took a couple of tries to get it just right perfect. Here are a few things I learned the first time around:

• Do NOT use ube halaya. I had a bottle of ube halaya and I thought I’d cut down on the extra work of preparing ube 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 the macapuno strips and drain well. I used macapuno preserves straight from the bottle and didn’t take into account that they’re 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 1 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) ube sold in packages, make sure to squeeze the ube dry as the excess liquid will cause ice crystals in the ice cream.
• Please do not skip the Ube extract. Not only does it heightens color, 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!

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Ube Macapuno Ice Cream

Prep Time

10mins

Total Time

10mins

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!

Course:Dessert

Cuisine:Filipino

Servings: 8Servings

Calories: 448kcal

Author: Lalaine

Ingredients

• 2cupsheavy cream, very cold
• 1can(14 ounces) condensed milk
• 1cupube, cooked and mashed
• 3dropsUbe extract
• 1cupmacapuno strips, rinsed and drained well

Instructions

1. 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.

2. While beating, squeeze a few drops of ube extract until the desired color is achieved.

3. Add macapuno strips and gently fold in to distribute, making sure now to deflate the cream mixture.

4. Transfer mixture into a 9 x 5 loaf pan. Cover with plastic film, lightly pressing the film against the surface of the cream mixture.

5. Freeze for at least 6 hours or overnight. Serve frozen.