Description
This Homemade No-Churn Ube Ice Cream recipe is a creamy, vibrant purple Filipino dessert made without an ice cream maker. By whipping cold heavy cream with ube extract and folding in sweetened condensed milk, it creates a smooth, rich, and naturally flavored frozen treat that’s perfect for any occasion. The no-churn method makes it easy to prepare at home, requiring only a loaf pan and freezer for overnight setting.
Ingredients
Ice Cream Base
- 600 g cold heavy cream
- 1 tablespoon ube extract
- 375 g sweetened condensed milk (one 14 oz can)
Instructions
- Whip cream: In a large mixing bowl, combine the cold heavy cream and ube extract. Using an electric hand mixer fitted with a whisk attachment, beat the mixture until stiff peaks form. This will aerate the cream and give the ice cream its creamy texture.
- Fold in condensed milk: Gradually drizzle the sweetened condensed milk into the whipped cream while gently folding it in with a spatula. Continue folding until there are no visible streaks of condensed milk. Be careful not to overmix to preserve the airiness of the whipped cream.
- Freeze: Pour the blended mixture into a loaf pan and cover it tightly with plastic wrap to prevent ice crystals. Place the pan in the freezer and let it freeze overnight, approximately 12 hours, until firm.
- Scoop and serve: Before serving, run your ice cream scooper under hot water, dry it off, and scoop the ice cream. This helps create clean, smooth scoops for presentation.
Notes
- Ensure the heavy cream is very cold before whipping for best volume and texture.
- Use pure ube extract for the authentic purple color and flavor; you can adjust the amount to taste.
- Do not overfold after adding condensed milk, to keep the ice cream light and fluffy.
- Store leftover ice cream in an airtight container to maintain freshness.
- Let the ice cream sit at room temperature for 5 minutes before scooping if it’s too hard.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Filipino
