Ube Macapuno Ice Cream can be made in five minutes with five ingredients. It’s rich, creamy, and packed with intense ube flavors, making it your next favorite frozen treat.
You guys are in for a treat! This homemade ube macapuno cream will satisfy all your sweet cravings.
Wafers with ube flavor are an option but highly recommended.
My obsession with homemade ice cream has led to my freezer bursting with many different flavor combinations, such as mango and buko pandan.
This simple, no-churn recipe will make you reconsider buying store-bought ice creams. You can make homemade ice creams for a fraction of the cost and taste infinitely better.
These are some helpful tips!
- Ube halaya should not be used. I found an unopened bottle of ube halaya in my pantry and thought I would use it to make purple yam instead. It was a huge mistake. The ice cream did not have the rich and silky texture I wanted, but it was too sweet.
- Drain the macapuno preserves thoroughly. They’re often packed in heavy syrup, making the ice cream super sweet.
- One of my trips to Seafood City was blessed with fresh ube. I just boiled and mashed one cup of the tubers for this ice cream. If you are in the U.S. and only have frozen (already grated and cooked) yams available in packaged form, squeeze the water out to avoid ice crystals.
- The ube extract is essential as it enhances color and deepens the flavor.
- No-churn ice creams are made with heavy cream. However, you can substitute it for equal amounts of coconut cream (first extraction) or kakang gata if you prefer a vegan treat. Nestle’s all-purpose cream can also be used.
- To get the best volume, make sure all ingredients are freezing.
- Cover the container with plastic wrap to prevent ice crystals, and press it gently on top of the whipped cream.
- This ube macapuno-flavored ice cream is worth a try. This ice cream is quick and easy to prepare. You’ll be impressed at how creamy and rich it tastes. It can be served in a cup or cone to make the perfect frozen treat.
Ube Macapuno Ice Cream Recipe
Ube Macapuno Ice Cream makes the perfect sweet treat! It’s made from purple yam and coconut sports and has a rich, creamy texture and intense ube taste.
- 2 cups heavy cream, very cold
- 1 cup of ube, cooked and mashed, then chilled
- Three drops of ube extract
- 1 cup macapuno strips, well rinsed and drained
- 1 can (14 ounces) of chilled condensed milk
Cooking Steps & Instructions
- Combine heavy cream, condensed dairy milk, and mashed banana in a large bowl. Mix the mixture with a hand mixer on low speed until it thickens.
- You can increase the speed to medium and keep beating for approximately 8-10 minutes or until you reach stiff peaks.
- Use a few drops of ube extract to achieve the desired color while you beat.
- Fold in the macapuno strips, do not deflate any cream mixture.
- The mixture is in a 9×5 loaf pan. Place the cream mixture in a loaf pan 9 x 5 inches. Cover it with plastic film and press the film gently onto the surface.
- Freeze for at most 6 hours or overnight. Serve frozen
- To get the best volume, ensure that all ingredients are freezing.
Calories: 448kcal. Carbohydrates 34g. Protein: 6g. Fat: 33g. Saturated Fat 22g. Cholesterol: 98mg. Potassium 362mg. Fiber 2g. Sugar 27g. Vitamin A: 1000IU. Vitamin C: 2.5mg. Calcium: 190mg. Iron: 0.5mg.
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