Coconut Ube Ice Cream Recipe

This hand-churned ice cream recipe is made with all-natural ingredients and is suitable for lactose-intolerant folks.

Prep Time: 15 mins

Cooking Time: 45 mins

Ready In: 1 hr

Yield: 2 1/2 cups

Cuisine: Filipino

Cooking Method: Mix


  • 3/4 cup purple yam (ube), peeled and diced
  • 1 1/2 cups coconut cream
  • 1 tablespoon cornstarch
  • 6 tablespoons honey


Freeze a medium stainless steel bowl for 1 hour.

Steam purple yam in a preheated steamer for about 35 minutes or until very tender and easy to mash.

Place purple yam in a bowl and mash until smooth. Add coconut cream, cornstarch, and honey;mix well.

Place mixture in a saucepan and bring to a boil. Lower heat and allow to thicken, about 15 minutes. Let cool to room temperature.

Transfer mixture to the frozen bowl, cover with plastic wrap,and freeze. Mix every 30 minutesfor about 2 hours to keep ice crystals from forming. Freeze overnight to set completely.

Remove ice cream from the freezer 10 to 15 minutes before serving.



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