Homemade Ube Ice Cream (No Ice Cream Maker Needed)
Nothing beats homemade ice cream in summer, and this ube version is creamy, naturally colorful and very easy to make, even without an ice cream maker, thanks to the “no-churn” method.
| Prep time | 15 minutes |
| Freezing time | 6 hours minimum |
| Serves | 6 |
| Difficulty | Easy |
Ingredients
| Ingredient | Quantity |
|---|---|
| Very cold heavy cream | 400 ml |
| Sweetened condensed milk | 1 can (397 g) |
| Ube Latte powder mixed with 2 tbsp warm water | 4 to 5 teaspoons |
| Vanilla extract | 1 teaspoon |
| Pinch of salt | 1 |
Method
- In a large, well-chilled bowl, whip the cream with an electric mixer until stiff peaks form.
- In another bowl, mix the sweetened condensed milk with the diluted ube paste, vanilla and salt until the color is an even purple.
- Gently fold the condensed milk mixture into the whipped cream with a spatula, lifting from the bottom so you don't knock out the air.
- Pour into a loaf pan or airtight container, smooth the top and press plastic wrap directly onto the surface.
- Freeze for at least 6 hours, ideally overnight.
- Take the ice cream out 5 minutes before serving to make scooping easier.
Tips
This recipe doesn't need an ice cream maker at all: the whipped cream is what gives it that soft, creamy texture. For an even more indulgent version, fold in chopped macadamia nuts or white chocolate chips before freezing. The ice cream keeps for up to 2 weeks in the freezer in a well-sealed container.
Variations
- Marbled: set aside a third of the plain base (without ube), then alternate the two colors in the pan and swirl them with a knife.
- Coconut version: replace 100 ml of the cream with coconut cream.
- With cookies: crumble a few ube cookies into the ice cream before freezing.
FAQ
Why don't you need an ice cream maker?
The air whipped into the cream, together with the sweetened condensed milk, stops large ice crystals from forming, so the ice cream stays creamy without churning.
My ice cream is too hard. What should I do?
Take it out 5 to 10 minutes before serving. Dipping your scoop in hot water also makes scooping easier.
How long does it keep?
Up to 2 weeks in the freezer, in a well-sealed container with plastic wrap pressed onto the surface.
Ube Latte
