3-Ingredient Ube Ice Cream

It was a sweltering summer afternoon, and my kids were clamoring for ice cream. I wanted to make something special, something beyond the usual vanilla or chocolate. Then, I remembered a recipe I’d bookmarked ages ago – 3-Ingredient Ube Ice Cream. Honestly, I was skeptical. Could something so simple truly deliver that rich, creamy ice cream texture we all crave? To my absolute delight, and the utter joy of my family, it did! The vibrant purple hue was instantly captivating, and the first spoonful was a revelation. The creamy texture was unbelievably smooth, and the flavor – oh, the flavor! That distinctive, subtly sweet, and nutty taste of ube was front and center, perfectly balanced by the sweetness of condensed milk and the richness of heavy cream. It was a hit! Even my usually picky teenager devoured two bowls. Since then, this 3-Ingredient Ube Ice Cream has become a staple in our household, a testament to the fact that sometimes, the simplest recipes are truly the best. And the best part? It’s so easy to make, anyone can whip up a batch in minutes and have delicious homemade ice cream ready to enjoy after a few hours of freezing. Let me share this incredibly easy and utterly delicious recipe with you, so you too can experience the magic of 3-Ingredient Ube Ice Cream.

Ingredients

• Ube Halaya (Purple Yam Jam): 2 cups (approximately 500g). This is the star ingredient, providing the signature ube flavor and beautiful purple color. Look for good quality ube halaya, preferably homemade or from a reputable brand for the best taste and texture. Ube halaya is already cooked and sweetened, which simplifies the ice cream making process significantly.
• Sweetened Condensed Milk: 1 (14-ounce) can (approximately 397g). This adds sweetness and creaminess to the ice cream base. Sweetened condensed milk is crucial for the texture, contributing to a smooth and scoopable ice cream without the need for churning in an ice cream maker. It also helps to lower the freezing point, resulting in a softer ice cream.
• Heavy Cream (or Whipping Cream): 2 cups (473ml). This provides the richness and body to the ice cream. Heavy cream, with its high fat content, whips up beautifully and creates a light and airy texture when folded into the other ingredients. It is essential for achieving that classic creamy ice cream mouthfeel. Ensure your heavy cream is well chilled before whipping for optimal volume.

Instructions

Making this 3-Ingredient Ube Ice Cream is incredibly straightforward. You won’t need any fancy equipment like an ice cream maker, and the process is so simple that even beginner cooks can easily master it. Here’s a step-by-step guide to creating this delightful frozen treat:

1. Prepare the Heavy Cream: Start by ensuring your heavy cream is thoroughly chilled. Cold heavy cream whips up to a greater volume and holds its shape better, which is crucial for a light and airy ice cream texture. You can even chill your mixing bowl and whisk or beaters in the freezer for about 15-20 minutes before starting. This extra step helps to keep everything cold and aids in whipping the cream effectively. Pour the chilled heavy cream into a large mixing bowl.
2. Whip the Heavy Cream to Stiff Peaks: Using an electric mixer (hand mixer or stand mixer) or a whisk, beat the heavy cream until stiff peaks form. Stiff peaks mean that when you lift the whisk or beaters, the whipped cream stands up firmly without collapsing. Be careful not to over-whip the cream, as this can lead to a grainy or buttery texture. Start at a medium speed and gradually increase to high speed. Keep a close eye on the cream as it whips; it can go from soft peaks to stiff peaks quite quickly. The key is to stop whipping as soon as you achieve stiff peaks.
3. Combine Ube Halaya and Sweetened Condensed Milk: In a separate large bowl, combine the ube halaya and sweetened condensed milk. Using a spatula or spoon, gently mix these two ingredients together until they are well combined and smooth. Ensure there are no lumps of ube halaya remaining and that the mixture is evenly blended. This step is important for distributing the ube flavor and sweetness throughout the ice cream base. If your ube halaya is very thick or cold, you can slightly warm it in the microwave for a few seconds (being careful not to overheat) to make it easier to mix with the sweetened condensed milk.
4. Gently Fold in the Whipped Cream: This is the most crucial step for achieving a light and airy texture. Take about one-third of the whipped cream and gently fold it into the ube halaya and sweetened condensed milk mixture. Folding means using a spatula to gently cut down through the mixture, across the bottom of the bowl, and then up and over, turning the bowl slightly with each fold. This technique helps to incorporate the whipped cream without deflating it.
5. Incorporate the Remaining Whipped Cream: Once the initial portion of whipped cream is incorporated, gently fold in the remaining whipped cream in two additions. Continue folding until all the whipped cream is just incorporated and the mixture is homogenous and a beautiful light purple color. Be careful not to over-mix at this stage, as over-mixing can deflate the whipped cream and result in a denser ice cream. You want to maintain as much air as possible within the mixture for a light and fluffy final product.
6. Transfer to a Freezer-Safe Container: Pour the ube ice cream mixture into a freezer-safe container. A loaf pan, a shallow dish, or a dedicated ice cream container all work well. If you are using a loaf pan or a shallow dish, you might want to line it with parchment paper or plastic wrap, leaving an overhang on the sides. This will make it easier to lift the ice cream out of the container once it’s frozen.
7. Freeze for at Least 6 Hours (or Overnight): Cover the container tightly with a lid or plastic wrap to prevent freezer burn and ice crystals from forming on the surface of the ice cream. Place the container in the freezer and freeze for at least 6 hours, or preferably overnight, to allow the ice cream to fully solidify. The longer you freeze it, the firmer it will become. For optimal scooping consistency, aim for at least 6-8 hours of freezing time.
8. Scoop and Serve: Once the ice cream is frozen solid, remove it from the freezer. Let it sit at room temperature for about 5-10 minutes to soften slightly, making it easier to scoop. Use an ice cream scoop to scoop out generous portions of the ube ice cream and serve immediately. Garnish with your favorite toppings, such as shredded coconut, chopped nuts, ube halaya cubes, or a drizzle of condensed milk for an extra touch of indulgence. Enjoy your homemade 3-Ingredient Ube Ice Cream!

Nutrition Facts

(Approximate values per serving, based on 6 servings. Nutritional values can vary depending on the specific brands and ingredients used)

• Serving Size: Approximately ½ cup (120ml)
• Calories: 320 kcal
• Fat: 22g
• Cholesterol: 75mg

Please note: These nutrition facts are estimates and should be used as a general guide. For precise nutritional information, refer to the nutritional labels of the specific ingredients you use.

Preparation Time

Prep Time: 15 minutes
Freezing Time: Minimum 6 hours (ideally overnight)

This 3-Ingredient Ube Ice Cream is incredibly quick to prepare. The active preparation time, which involves whipping the cream and mixing the ingredients, takes only about 15 minutes. The majority of the time is hands-off, spent waiting for the ice cream to freeze solid in the freezer. For best results, plan ahead and make this ice cream the day before you intend to serve it to ensure it has sufficient time to freeze properly and develop the perfect texture and flavor. The long freezing time is essential for achieving that classic ice cream consistency without churning.

How to Serve

This versatile 3-Ingredient Ube Ice Cream can be enjoyed in so many delightful ways. Here are some serving suggestions to elevate your ube ice cream experience:

• Classic Scoop in a Cone or Bowl: The simplest and most satisfying way to enjoy this ice cream is in a classic cone or bowl. The vibrant purple hue is visually appealing, and the creamy texture and ube flavor are perfectly showcased on their own. Use waffle cones, sugar cones, or your favorite bowl for a refreshing treat.
• With Toppings Galore: Take your ube ice cream to the next level with a variety of toppings. Consider these delicious options:
  • Shredded Coconut: Toasted or untoasted shredded coconut adds a lovely texture and subtle coconut flavor that complements the ube beautifully.
  • Chopped Nuts: Pistachios, almonds, macadamia nuts, or peanuts provide a satisfying crunch and nutty flavor contrast.
  • Ube Halaya Cubes: For an extra ube boost, dice some ube halaya into small cubes and sprinkle them over the ice cream.
  • Drizzle of Condensed Milk: A swirl of condensed milk adds extra sweetness and creaminess, enhancing the overall richness.
  • Whipped Cream: For an extra decadent treat, top with a dollop of homemade or store-bought whipped cream.
  • Sprinkles: Colorful sprinkles add a fun and festive touch, especially appealing to kids.
  • Mochi: Serve alongside chewy mochi pieces for a delightful textural contrast.
• Ube Ice Cream Floats: Create a refreshing and fun ube ice cream float by placing a scoop or two of ube ice cream in a glass and topping it with your favorite soda. Clear sodas like lemon-lime soda or cream soda work particularly well, allowing the vibrant purple color of the ice cream to shine through.
• Ube Ice Cream Sandwiches: Make homemade ube ice cream sandwiches by sandwiching scoops of ube ice cream between cookies. Wafer cookies, chocolate chip cookies, or even ube-flavored cookies would be delicious choices. Freeze the sandwiches for a short time to firm them up before serving.
• Alongside Filipino Desserts: Serve ube ice cream as a delightful accompaniment to other Filipino desserts like halo-halo, turon (banana spring rolls), or leche flan. The cool and creamy ice cream provides a wonderful contrast to the textures and flavors of these traditional treats.
• Affogato Style: For a grown-up treat, try an ube affogato. Pour a shot of hot espresso over a scoop of ube ice cream. The hot coffee melts the ice cream slightly, creating a delicious and sophisticated dessert.
• Ube Ice Cream Milkshakes: Blend ube ice cream with a splash of milk to create a thick and creamy ube milkshake. Add a little extra ube halaya or ube extract for an even more intense ube flavor.
• In Parfaits: Layer ube ice cream with other ingredients like granola, fresh fruit, cookie crumbs, or chocolate sauce to create beautiful and delicious parfaits. Serve in tall glasses for an elegant presentation.

Additional Tips for Perfect 3-Ingredient Ube Ice Cream

To ensure your 3-Ingredient Ube Ice Cream turns out perfectly every time, here are some helpful tips and tricks:

1. Use High-Quality Ube Halaya: The flavor of your ice cream heavily relies on the quality of the ube halaya. Opt for homemade ube halaya if possible, or choose a reputable brand that uses real ube and has a rich, authentic flavor. Avoid ube jams that are overly sweet or artificially flavored. Good quality ube halaya will have a vibrant purple color and a distinct ube taste.
2. Chill Everything Thoroughly: Make sure your heavy cream, mixing bowl, and beaters are all thoroughly chilled before you start whipping the cream. Cold ingredients whip up better and faster, resulting in a light and airy texture for your ice cream. Putting your equipment in the freezer for 15-20 minutes beforehand can make a significant difference.
3. Don’t Over-Whip the Cream: Whip the heavy cream until stiff peaks form, but be careful not to over-whip it. Over-whipped cream can become grainy or buttery, which will affect the texture of your ice cream. Stop whipping as soon as the cream holds stiff peaks.
4. Fold Gently, Don’t Stir: When incorporating the whipped cream into the ube halaya and condensed milk mixture, use a gentle folding motion. Stirring can deflate the whipped cream and result in a denser, less airy ice cream. Folding helps to maintain the airiness and lightness of the whipped cream.
5. Taste and Adjust Sweetness (Optional): While sweetened condensed milk and ube halaya are generally sweet enough, you can taste the mixture before freezing and adjust the sweetness if needed. If you prefer a less sweet ice cream, you can slightly reduce the amount of sweetened condensed milk. If you have ube halaya that is less sweet, you might want to add a tablespoon or two of powdered sugar for extra sweetness.
6. Add a Pinch of Salt: A tiny pinch of salt (just a pinch!) can enhance the flavors of the ube and sweetness of the ice cream. Salt balances the sweetness and brings out the other flavors more effectively.
7. For a More Intense Ube Flavor: If you want an even more pronounced ube flavor, you can add a teaspoon of ube extract or ube flavoring to the mixture before freezing. Be mindful that ube extract can be quite potent, so start with a small amount and add more to taste if desired.
8. Prevent Ice Crystals: To minimize ice crystal formation and ensure a smoother texture, you can try a few techniques:
   • Freeze Quickly: Freeze the ice cream as quickly as possible.
   • Use a Shallow Container: A shallow container allows the ice cream to freeze more evenly and quickly.
   • Cover Tightly: Ensure the container is tightly sealed with a lid or plastic wrap to prevent air exposure and freezer burn.
   • Stir Midway Through Freezing (Optional): If you remember, you can stir the ice cream mixture about halfway through the freezing process (after about 2-3 hours) to break up any ice crystals that may be forming and create a smoother texture. However, this is not strictly necessary for this recipe, and it will still turn out creamy without this step.

Frequently Asked Questions (FAQ) About 3-Ingredient Ube Ice Cream

Q1: Can I make this recipe without ube halaya?

A: Ube halaya is the key ingredient that provides the signature ube flavor and beautiful purple color to this ice cream. While you could try to substitute it with mashed cooked purple yam and add sweetener and ube extract, it won’t be quite the same as using ube halaya. Ube halaya is specifically prepared with sugar and often coconut milk, which contributes to the overall flavor profile. For the best and most authentic ube ice cream, using ube halaya is highly recommended. You can find ube halaya at Asian grocery stores or online.

Q2: Can I use evaporated milk instead of sweetened condensed milk?

A: No, evaporated milk is not a suitable substitute for sweetened condensed milk in this recipe. Sweetened condensed milk is thick, sweet, and has a high sugar content, which is essential for the texture and sweetness of the ice cream. Evaporated milk is unsweetened and has a different consistency. Using evaporated milk will result in a less sweet and less creamy ice cream, and it may not freeze properly.

Q3: Can I use low-fat or fat-free heavy cream?

A: For the best results, it is highly recommended to use full-fat heavy cream (or whipping cream with at least 35% milk fat). The high fat content in heavy cream is crucial for creating a rich, creamy, and scoopable ice cream texture. Low-fat or fat-free cream will not whip up as well and will result in a less creamy and potentially icy ice cream. If you are looking for a healthier alternative, this 3-ingredient recipe might not be the best starting point, as its simplicity relies on these specific rich ingredients.

Q4: How long does this ice cream last in the freezer?

A: Properly stored in an airtight container in the freezer, homemade 3-Ingredient Ube Ice Cream can last for up to 2-3 months. However, for the best flavor and texture, it is recommended to consume it within 1-2 months. Over time, ice cream can develop freezer burn or lose some of its creamy texture. Make sure to store it in a container with a tight-fitting lid or wrap it tightly with plastic wrap and then foil to minimize air exposure and freezer burn.

Q5: Can I add other flavors or ingredients to this ice cream?

A: Yes, you can definitely customize this 3-Ingredient Ube Ice Cream with other flavors or ingredients to your liking! Some popular additions include:
 Vanilla Extract: A teaspoon of vanilla extract can enhance the overall flavor profile.
 Coconut Extract: A few drops of coconut extract can complement the ube flavor beautifully.
 Chopped Macapuno (Coconut Sport): Adding chopped macapuno strings provides a chewy texture and a sweet coconut flavor.
 Langka (Jackfruit): Diced langka pieces can add a fruity and tropical twist.
Chocolate Chips or Chunks: For a chocolatey ube treat, fold in chocolate chips or chunks.
 Cookie Crumbs: Crumbled cookies like Oreo or biscoff can add texture and flavor.
Experiment with your favorite flavors and create your own unique ube ice cream variations!

Q6: My ice cream is too hard to scoop. What can I do?

A: Homemade ice cream, especially without stabilizers or churners, can become quite hard when frozen solid. If your ice cream is too hard to scoop straight from the freezer, let it sit at room temperature for about 5-10 minutes to soften slightly before scooping. Avoid thawing it for too long, as it can become too soft and melt quickly. If it’s consistently very hard, it might be frozen at too low a temperature in your freezer. Adjusting your freezer temperature slightly warmer might help in the future.

Q7: Can I use an ice cream maker with this recipe?

A: While this recipe is designed to be a no-churn ice cream, you can certainly use an ice cream maker if you prefer. If using an ice cream maker, follow the instructions for your specific machine. Typically, you would chill the ube halaya and sweetened condensed milk mixture before churning. Churning will result in an even smoother and potentially slightly lighter texture, but the no-churn method is incredibly convenient and yields excellent results as well.

Q8: Why is my ice cream icy?

A: Icy ice cream can be a result of a few factors:
 Not enough fat: Using low-fat cream or insufficient heavy cream can lead to ice crystals. Ensure you use full-fat heavy cream.
 Slow freezing: Slow freezing can encourage larger ice crystals to form. Try to freeze the ice cream quickly.
 Temperature fluctuations: Avoid temperature fluctuations in your freezer, as repeated thawing and refreezing can cause ice crystals. Store your ice cream in a stable freezer environment and ensure the container is tightly sealed.
 Over-whipping: Over-whipping the cream can sometimes lead to a slightly grainy texture, which might be perceived as icy. Whip the cream to stiff peaks, but no further.

By following these tips and understanding the nuances of this simple recipe, you’ll be well on your way to making perfect 3-Ingredient Ube Ice Cream that will impress your family and friends every time! Enjoy the delightful taste of homemade ube ice cream without any fuss.

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