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Ube- Purple Yam Ice Cream – No-Churn

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When the heatwave hits us in July during summer, I want to spend less time in the kitchen. I also make more homemade ice cream, like Ube-Purple Yam No-Churn Ice cream. We love that it’s officially National Ice Cream Day this weekend. But I love the phrase ‘no-churn’ even more. And if it’s ube-flavored, then, I make a double batch to freeze.

Ube is Filipino for purple yam, a tuber that grows above ground. It is abundant in the Philippines, Indonesia and other Southeast Asian countries. Usually, ube is in season at the end of the year, during the cold months, till early January. When harvested, it looks like a huge, dark-skinned potato. Inside, the flesh is bright  lavender. When boiled, ube has a fragrant, floral-like scent, and a sweet flavor.

I only needed three ingredients for this ice cream: Heavy whipping cream, sweetened condensed milk, and McCormick Ube Flavoring. The latter can be purchased at Asian groceries here in the USA, or online sources. I beat the whipping cream till stiff peaks stood out. Then I gradually folded the whipped cream into the heavy mixture of condensed milk combined with the ube flavoring. The hardest part was waiting for the ice cream to freeze for at least four hours.

 As soon as we could, we dug into the heavy ice cream with the scooper. This ube ice cream had a silky, velvety texture. It was light lavender-colored. There was a faint floral fragrance in the spoonful that was nearing my lips. I savored a hint of almond-like flavor in the sweetness. I felt a mad head rush from the icy cold. There was nothing else to do in the heatwave but eat this Ube ice cream, smile, and be cool about it all.

  • If you prefer a traditional way of making homemade ice cream, I have a previous blog post on Ube Ice Cream.  

Ube - Purple Yam No-Churn Ice Cream

This recipe for the classic Filipino Ube- Purple Yam No-Churn Ice Cream only needs three ingredients: Heavy whipping cream, sweetened condensed milk, and the ube flavoring. This is one of the easiest ice creams to make which is ube-flavored. Simply combine the beaten whipped cream, condensed milk, and ube flavoring. Freeze for at least four hours for best results. This Asian in America blog post by Elizabeth Ann Quirino was inspired by the recipe from FoodieCrush.com.
Prep Time12 mins
Total Time12 mins
Course: Dessert, Snack
Cuisine: American, Asian, Filipino
Keyword: Ube Purple Yam No-Churn Ice Cream
Servings: 4 people
Calories: 411kcal
Author: Asian in America - Elizabeth Ann Quirino

Equipment

  • Hand mixer or Stand Mixer
  • Large mixing bowls
  • Insulated ice cream containers - for freezer storage

Ingredients

  • 2 cups heavy whipping cream
  • 1 can (14 ounces) sweetened condensed milk
  • 2 Tablespoons McCormick Ube Flavoring

Instructions

  • In a large bowl, using a hand mixer or stand mixer, beat the heavy whipping cream well till stiff peaks form. This will take about 6 minutes.
  • In another large bowl, pour the condensed milk. Add the Ube flavoring.
    Using a whisk, mix the liquids well till the mixture is light purple-colored.
  • To the condensed milk-ube mixture, using a large rubber spatula, gradually fold in the whipping cream. Try to do this in two batches. Make sure the heavy whipping cream doesn't collapse and shrink.
    Mix till the purple color is incorporated and ice cream mixture is smooth and even-colored.
  • Pour the mixture into an insulated ice cream tub. Freeze for 4 to 6 hours.
    When the ice cream is frozen stiff, scoop and serve in parfait glasses

Cook's comments:

  • This homemade Ube No-Churn Ice cream can keep frozen for up to 3 months. Be sure to store in tightly covered, insulated ice cream containers to avoid freezer burn.

Copyright Notice

  • Notes on Nutrition: The nutrition information provided  in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
    Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog,  my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

Nutrition

Serving: 100g | Calories: 411kcal | Carbohydrates: 3g | Protein: 2g | Fat: 44g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 163mg | Sodium: 46mg | Potassium: 90mg | Sugar: 1g | Vitamin A: 1750IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg

Notes on Nutrition: The nutrition information provided  in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog,  my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

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