This 3 Ingredient Ube Ice Cream is a dreamy, velvety treat that’s impossibly easy to make—no machine required. With just 10 minutes of prep, you’ll create a dessert that’s smoother and richer than anything store-bought.
The vibrant purple hue and sweet, nutty flavor of ube are perfectly balanced by a luscious, creamy texture that melts luxuriously on your tongue.
Perfect for impressing guests or indulging solo, this ice cream is a showstopper without the fuss. Its airy, whipped consistency feels like a cloud, while the subtle earthy notes of ube make every bite unforgettable. Skip the lines and enjoy a homemade version that’s better than Trader Joe’s—effortlessly.
Simple Ingredients for Creamy Ube Ice Cream
- 2 cups (16 fl oz/450 ml) heavy whipping cream, cold (ensure it’s cold for best results)
- 1 can (14 fl oz/400 ml) sweetened condensed milk, cold (chill for easier mixing)
- 4 teaspoons (20 ml) ube flavoring extract (adjust to taste if desired)
- 1 tablespoon ube powder (for added color and flavor)
Easy Steps to Make No-Churn Ube Ice Cream
- Whip the cream: In a large bowl, whip the heavy cream on medium-high speed until soft peaks form (about 2-3 minutes).
- Add condensed milk: Pour in the sweetened condensed milk and continue whipping until the mixture forms thick, stiff peaks (about 1-2 minutes).
- Incorporate ube flavor: Add the ube extract and ube powder, then whip until fully combined and the mixture turns a vibrant purple color.
- Freeze: Spread the mixture evenly into a freezer-safe container, cover tightly, and freeze for at least 5 hours or overnight for best results. Store in the freezer for up to 6 weeks.
Sweeten It Up: Sauce and Topping Ideas
Take your ube ice cream to the next level with a drizzle of coconut caramel sauce or a sprinkle of toasted coconut flakes. For a crunchy twist, add crushed ube cookies or pandan waffle cones. Chocolate lovers can’t go wrong with a dusting of cocoa powder or a handful of mini chocolate chips!
Serve It Right: Perfect Pairings
This creamy ube ice cream pairs beautifully with warm ube pandesal or a slice of leche flan. For a refreshing dessert, serve it alongside fresh mango slices or a scoop of halo-halo. It’s also a showstopper on its own in a waffle bowl!
Freeze and Enjoy: Storage Tips
Store your ice cream in an airtight container to prevent freezer burn and maintain its creamy texture. If it hardens too much, let it sit at room temperature for 5-10 minutes before scooping. For best results, enjoy within 6 weeks for peak flavor and freshness.
Mix It Up: Recipe Variations
Experiment with pandan extract for a vibrant green twist or add a swirl of ube halaya for extra richness. For a dairy-free version, swap heavy cream with coconut cream and use a plant-based condensed milk. Feeling adventurous? Fold in crushed ube mochi for a chewy surprise!
No Fuss, No Machine: Time-Saving Tips
To speed up the freezing process, spread the mixture into a shallow container for quicker chilling. If you’re short on time, freeze for at least 3 hours, though overnight is ideal for the creamiest texture. Pre-measure your ingredients to make prep a breeze!
3 Ingredient Ube Ice Cream (No Machine, No Churn — Better Than Trader Joe’s)
Ingredients
- 2 cups heavy whipping cream, cold
- 1 can sweetened condensed milk, cold
- 4 teaspoons ube flavoring extract
- 1 tablespoon ube powder
Instructions
- Whip heavy cream on medium-high speed until soft peaks form.
- Pour in condensed milk and whip until thick, stiff peaks form.
- Add the ube extract and powder and whip until combined.
- Spread evenly into a freezer-safe container, cover and freeze for at least 5 hours, or overnight. Store in the freezer for up to 6 weeks.
