Go Back
+ servings
Scoops of ube ice cream topped with peanuts and served in a ceramic bowl.
Print Recipe
5 from 15 votes

Homemade Ube Ice Cream

Here’s how to make deliciously creamy and thick homemade ube ice cream! Using an ice cream maker and my simple method, you’ll be enjoying bright purple ube ice cream in no time
Prep Time40 mins
Cook Time20 mins
Freezing Time8 hrs
Course: Dessert
Cuisine: Filipino
Diet: Vegetarian
Keyword: ube ice cream
Servings: 6 people
Calories: 307kcal
Author: Becca Du


  • Combine egg yolks and granulated sugar in a small bowl. Whisk until a smooth, yellow consistency forms (~30 seconds).
  • Next, heat heavy cream and whole milk in a sauce pan until smokes begins coming off the liquid. Turn off the heat.
  • Add 1/4 cup of the hot cream to the eggs and whisk until it turns a smooth and uniform yellow color. The goal of this step is to raise the temperature of the eggs, so they don’t completely cook in the hot cream. Pour the eggs into the pan with hot cream. Add the vanilla extract.
  • Turn the heat back on and heat the cream until it reaches 170 degrees F. A good way to test if it’s done is to coat the back of a spoon with the cream and pull your finger through the cream. A done cream should have a thick, smooth trail that doesn’t break. Take the cream off the heat.
  • Pour the cream through a fine mesh sieve into a large bowl. This will get rid of any egg or milk solids in the cream.
  • Add the ube halaya and ube extract. Use an immersion blender to incorporate it into the cream. You can also use a regular blender for this step.
  • Cool the cream down to room temperature and then put it in the fridge to cool completely. The cream should be in the fridge for about 6-8 hours. This helps create a creamier texture.
  • Pour the cream into an ice cream maker and churn for 10-15 minutes. The resulting ice cream should be slightly harder than soft serve.
  • Spoon the ice cream into a freezer safe container and freeze overnight.


  • You can also only use ube extract instead of both the extract and grated yam. I would use 1-2 tsp of ube extract if you choose to use only the extract.
  • I would highly recommend Butterfly Ube Extract. I only use this extract because it produces the best results. If you are using another ube extract, I would add more if your mixture is not purple enough.
  • Temper your eggs – Just like in creme brûlées, it is important to temper your eggs for the cream. Add 1/4 cup of hot cream to your egg and sugar mixture. Whisk until everything is well combined and no white streaks remain. Now, it is safe to add your egg mixture to the hot cream.
  • Make sure your cream is cold before churning – You will get better results if your cream is cold. Put your finished cream into the refrigerator for 6-8 hours to cool it down before adding it to the ice cream machine. This might seem like a lot, but the colder your ice cream base is, the creamier your ice cream will be.
  • Be careful not to over churn – The maximum amount of time you should churn your ice cream is 20 minutes. The more you churn your ice cream, the harder it becomes. A done ice cream will have the consistency of something slightly harder than soft serve.


Calories: 307kcal | Carbohydrates: 27g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 221mg | Sodium: 42mg | Potassium: 306mg | Fiber: 1g | Sugar: 19g | Vitamin A: 900IU | Vitamin C: 5mg | Calcium: 96mg | Iron: 1mg