Ube Ice Cream (Purple Yam Ice Cream) is a traditional Filipino recipe for a classic egg and gluten free ice cream made from whipping cream, condensed milk and ube (purple yam) powder. The full recipe is presented here and I hope you enjoy this classic Filipino version of: Purple Yam Ice Cream (Ube Ice Cream).
Pour the cold whipping cream into a large mixing bowl and whip it on high speed using an electric hand mixer. Beat until stiff peaks form.
Now add 200ml sweetened condensed milk to the whipped cream and beat again for about 1-2 minutes on high speed.
Add in 2 tsp of ube flavouring extract, 1 tablespoon ube powder, and 1/2 teaspoon vanilla extract. Mix everything together thoroughly and transfer it to a loaf tin. Cover with clingfilm and freeze for about 5 hours before serving.
The classic way of serving ube ice cream is by topping with flaked coconut.
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