No churn ube ice cream
This no churn ube (purple yam) ice cream uses only 4 ingredients to make a delicious, creamy dessert. It's perfect if you're a ube lover or want a homemade version of Trader Joe's popular ice cream.
- 2 medium ube (~150g after steaming)
- 1 can of condensed milk (14 oz)
- 1 pint of whipping cream (480g)
- 1 tsp vanilla extract
Steam your ube until completely cooked through. This usually takes about an hour. Peel and let cool completely.
In blender or food processor, combine your ube and condensed milk until a smooth puree forms. If you don't have a blender of a food processor, mash the ube using a fork and then mix with condensed milk until evenly combined and no large chunks remain.
Using a hand mixer or a stand mixer with a whisk attachment, beat the heavy whipping cream on medium speed until stiff peaks form. If you don't have a hand or stand mixer, you can whip by hand using a whisk.
Stir in the vanilla and the ube and condense milk mixture into the whipped cream until evenly combined. The mixture should now be a light purple color.
Pour into your baking tin or any other container that is about 1.5L in capacity. Cover and freeze for at least 6 hours.
Remove from freezer and let thaw for a few minutes before scooping and serving.
- Because ube are starchy and add extra moisture, the ice cream will turn out a little stiffer than your traditional ice cream. It's helpful to let the ice cream thaw for a few minutes before serving.
- Ube vary in size, so I would recommend weighing them.
- Ube also vary in sweetness, so the sweetness of your ice cream may change depending on your ube.