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Ube Macapuno Ice Cream

Ube Macapuno Ice Cream

Creamy ice cream — a Filipino favorite with tropical flavors like mango, ube, and buko. Sweet and refreshing.

Prep: 0 min Cook: 0 min

Ingredients

  • 2 cup heavy cream, very cold
  • 1 can condensed milk, chilled
  • 1 cup ube, cooked, mashed and chilled
  • 3 drops ube extract
  • 1 cup macapuno strips, rinsed and drained well

Instructions

  1. In a big bowl, combine heavy cream, condensed milk, and mashed ube. Using a hand mixer at low speed, beat mixture until it begins to thicken.

  2. Increase speed to medium and continue to beat for 8 to 10 minutes or until stiff peaks form.

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

  4. Mix in macapuno strips and gently fold in to distribute, making sure not to deflate the cream mixture.

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

  6. I found 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 out the extra liquid - it excess liquid will cause ice crystals in the ice cream.

  7. For optimum volume, have all the ingredients very cold.

  8. Cover the container with plastic film, gently pressing it on the surface of the whipped cream to prevent ice crystals.