This 3 ingredient ube ice cream is creamy, sweet, and no-churn — no ice cream machine needed. It’s inspired by the Trader Joe’s version, but rooted in the real Filipino classic I grew up with.
Save This Recipe 💌
We'll email this post to you, so you can come back to it later!
Ube ice cream has always been a Filipino favorite — usually scooped on halo-halo, paired with macapuno, or swirled with cheese. There’s ube boba ice cream, ube macapuno, ube cheese, even ube soft serve — honestly, it’s endless.
So when I spotted the ube flavor at Trader Joe’s, I had to recreate it at home. This version keeps it simple with just three ingredients (ube halaya, cream, and condensed milk), but it tastes every bit as nostalgic and sweet as the ones from my childhood.
Now it’s my go-to holiday dessert — scoop it on warm bibingka, serve with classic or ube flan, or sandwich it between cookies for an instant Filipino-style ice cream treat.
I’m obsessed with everything ube — and this easy, no-churn recipe hits that perfect creamy-sweet spot. If you love lighter scoops, check out my Ninja Creami Ube Ice Cream or go wild! Top Ube Pancakes with a scoop or make Ube Turon A La Mode.
If you're looking for more ways to use up that jar of ube halaya, check out my 10 Creative Ways to Use Ube Halaya—you might find a few new favorites.
Jump to:
Why You’ll Love It
- Just 3 ingredients (plus optional extract).
- Trader Joe’s copycat that’s richer and cheaper.
- Kid-approved flavor and fun purple color ice cream.
- Scoops like a dream straight from the freezer.
What Is Ube?
Ube (pronounced oo-beh) is a purple yam, a type of root vegetable native to the Philippines — not to be confused with taro or purple sweet potato. It’s naturally sweet, nutty, and creamy, known for its vibrant violet color. Filipinos often turn it into ube halaya (purple yam jam) and use it in cakes, halo-halo, and ice cream.
Ingredients
This is just an overview—jump to the recipe card for exact amounts!
- Heavy whipping cream – makes the base rich and creamy.
- Sweetened condensed milk – adds sweetness and a smooth, scoopable texture.
- Ube halaya (ube jam) – the source of that authentic flavor and color.
- (Optional) Ube extract – deepen the flavor if your halaya is mild.
Substitutions and Additions
- No ube halaya? Just ube extract.
- Stir in macapuno or toasted coconut flakes for texture.
- Add a pinch of salt or splash of vanilla to balance the sweetness.
How to Make 3 Ingredient Ube Ice Cream
- In a large mixing bowl, whip heavy whipping cream until stiff peaks form. Gently fold in condensed milk, ensuring the mixture remains airy.
- Add ube halaya and ube extract (if using). Mix until the color and flavor are evenly distributed..
- Pour the mixture into a freezer-safe container. Cover and freeze for at least 6 hours or overnight.
- Scoop and enjoy your homemade ube ice cream!
Variations & Serving Ideas
- Ube Turon A La Mode: Add a scoop on warm turon for a crunchy-creamy dessert.
- Ube Coconut Ice Cream: Stir in coconut cream for a tropical twist.
- Ube Cheesecake Swirl: Fold in chunks of cheesecake for creamy contrast.
- Soft Serve Style: Chill less for a lighter, soft-serve texture.
What to Serve with Ube Ice Cream
- Ube Crinkles: The soft, chewy texture complements the creamy ice cream.
- Ube Cheesecake: Pair with a slice for double the ube goodness.
- Halo-Halo: Add a scoop to this classic Filipino dessert.
- Puto Cheese: Sweet and salty flavors make a fantastic pairing.
- Ube Rolls: Use as a filling or serve on the side.
- Crepes: Spread ube ice cream on crepes for a decadent breakfast or dessert.
- Ube Muffins: Crumble muffins over ice cream for a unique topping.
- Ube Brownies: Serve a scoop on warm brownies for a gooey treat.
- Ube Champorado: A surprising but delicious breakfast pairing.
- Ube Sopapilla: Serve alongside for a crunchy and creamy contrast.
- Hot Pandesal: Ice cream in bread is a Filipino favorite—try it!
Storage & Meal Prep
- Store in an airtight container for up to 2 weeks.
- Press plastic wrap directly on top before sealing to prevent ice crystals.
- Let sit 5 minutes at room temp before scooping for that perfect creamy texture.
Tips and Recipe Troubleshooting
- Chill your bowl and beaters before whipping — it speeds things up.
- Don’t overmix after adding the condensed milk — keep that airy texture.
- Use good ube halaya (homemade or Filipino brands like Good Shepherd).
- Freeze overnight for the best set — the flavor deepens beautifully.
- Too icy? You may have overmixed or used low-fat cream.
- Too soft? Freeze longer or reduce condensed milk slightly next time.
- Not purple enough? Add a few drops of ube extract or natural food coloring.
- Halaya too thick? Warm slightly in the microwave before mixing.
Recipe FAQs
Yes — you can, but you’ll need to cook, mash, and cool the yam thoroughly before folding it into your ice cream base.
Yes, but the flavor won’t be as deep. Use more extract and adjust sweetness.
Because no-churn versions often lack eggs or high-fat custard bases, they can still freeze very firm. Also, the amount/type of sugar and stabilizer matter.
Skipping the extract means you rely completely on the halaya/jam for both color and flavor. If your halaya is mild, you’ll end up with less “pop” of flavor and a pastel purple color instead of vibrant.
Different halaya brands vary hugely in sweetness and consistency. One tip: taste the halaya first, fold in gradually, and adjust condensed milk/sugar accordingly.
More Ube Recipes To Try Next
Did you try this recipe?
Share how it turned out in the comment box below, and if you loved it, share it on Facebook, Pinterest & Instagram.
Thank you!
3 Ingredient Ube Ice Cream (No Churn)
Equipment
- 1 electric mixer, hand mixer or whisk
- 1 airtight ice cream container
Ingredients
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk
- ½ cup ube jam
- 2 tablespoon ube extract
Instructions
- Chill: Place a large mixing bowl and the beaters of an electric mixer in the refrigerator for about 15-20 minutes to chill.
- Whip Cream: Pour the heavy whipping cream into the chilled mixing bowl. Using the chilled beaters, beat the cream on high speed until stiff peaks form. This usually takes about 2-3 minutes.
- Combine: Gently fold in the condensed milk, ube halaya and ube extract until well combined. Be careful not to deflate the whipped cream too much; you want to maintain that airy texture.
- Freeze: Transfer the mixture into a freezer-safe container. Smooth out the top with a spatula. Cover the container with a lid or plastic wrap to prevent ice crystals from forming.
- Chill: Place the container in the freezer and let the ice cream freeze for at least 6 hours, or preferably overnight, until firm.
- Serve: Once the ice cream is fully frozen, scoop it into bowls or cones and serve immediately. Enjoy your delicious homemade ube ice cream!
Save This Recipe 💌
We'll email this post to you, so you can come back to it later!
Notes
- Chill your mixing bowl and whisk for faster whipping.
- Use quality ube halaya for the best flavor.
- Don’t skimp on the ube extract—it’s key to the vibrant color and flavor.
- For smoother ice cream, mix the ingredients thoroughly but gently.
Anna says
When is the ube jam added in? The same time as the condensed milk and ube extract?
Rose Sioson says
Yes, that is correct!