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.
Equipment
- 1 medium mixing bowl
- 9 in. baking tin
- Hand or stand mixer (optional)
- Blender or food processor (optional)
Ingredients
- 2 medium ube (~150g after steaming)
- 1 can of condensed milk (14 oz)
- 1 pint of whipping cream (480g)
- 1 tsp vanilla extract
Instructions
- 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.
Notes
- 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.