3 Ingredient No Churn Ube Ice Cream
A no churn ube ice cream built on ube halaya instead of extract alone, so it tastes like ube and not just food coloring. Whip the cream, fold in halaya and condensed milk, freeze six hours. No ice cream maker needed.
Servings: 6 people
Calories: 201kcal
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/ ube halaya
- 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.2 cups heavy whipping cream
- 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.1 can sweetened condensed milk, ½ cup ube jam/ ube halaya, 2 tablespoon ube extract
- 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!
Notes
Halaya is the whole recipe. Taste your jar before you start. Brands run from mildly sweet to candy sweet, and once it's folded into condensed milk you can't walk it back. If yours is very sweet, add a quarter teaspoon of salt with the condensed milk.
Warm a stiff jar for about ten seconds. Cold halaya stays in lumps no matter how long you whip, and chasing those lumps is how you over-beat everything around them.
Go by the peaks, not the clock. Halaya is heavy and sugar-loaded, so this takes longer to reach stiff peaks than plain cream would. Stop when it holds its shape as you lift the beaters.
If the flavor is mild, add extract, not more jam. Extra halaya adds sugar and weight and changes how it freezes. A few drops of extract adds flavor and color without touching the texture.
Skipping the extract gives you a soft lilac. That's what ube actually looks like without added color. The saturated violet people expect from ube desserts comes from extract.
Press plastic wrap flat against the surface before the lid goes on. The trapped air between the ice cream and the lid is what forms the crystal layer on top.
Keeps two weeks. It should scoop soft straight from the freezer. If it needs time on the counter, your freezer runs cold or the cream was under-whipped.
Nutrition
Calories: 201kcal | Carbohydrates: 17.6g | Protein: 2.4g | Fat: 14g | Saturated Fat: 8.8g | Cholesterol: 54mg | Sodium: 40mg | Potassium: 25mg | Sugar: 15g | Calcium: 77mg | Iron: 1mg
