Ube Ice Cream

“I was so excited to see ube at my local produce market this past fall. I made some ube halaya from it and froze it back to use for future recipes. It is now summertime, so it’s the perfect time to add a new and interesting ice cream flavor to the cookbook!” – April Ferre

Ube Ice Cream

Course: Desserts – Other Desserts
Cuisine: Filipino


  • 1 1/2 Cup Coconut Cream
  • 3/4 Cup Coconut Milk
  • 2 1/4 Cups Ube Halaya
  • 2 1/2 Cups Half & Half
  • 1/4 Cup Plus 2 Tablespoons Turbinado Sugar
  • 3 Tablespoons Light Corn Syrup
  • 1/2 Teaspoon Kosher Salt
  • 3/4 Teaspoon Ube Extract
  • 1 Tablespoon Vodka


  • In a Dutch oven, combine coconut cream, coconut milk, and ube halaya, whisking until the mixture is very smooth.
  • Optional: If mixture is not smooth, process in a blender and then strain through a fine mesh strainer. Note: I did not find that this step was necessary using homemade ube halaya.
  • Mix in half & half until well combined. Add sugar, corn syrup and salt, mixing well again and then bring to a simmer over medium low heat. Simmer until sugar is dissolved.
  • Remove from heat and cool to room temperature. Add ube extract and vodka, mix until fully combined. Refrigerate ice cream base overnight.
  • Churn ice cream in an ice cream maker according to manufacturer’s directions. Transfer to an air tight container and freeze until ice cream is firm enough to scoop. Makes approximately 2 quarts.

2022 Adapted Recipe – April Ferre – Adapted from Serious Eats

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