Ube ice cream, made from the vibrant purple yam native to the Philippines, offers a unique and subtly sweet flavor that’s both creamy and visually stunning. Using the Ninja Creami to craft this low sugar version allows you to enjoy a rich, smooth dessert without the guilt, thanks to controlled sweetness and natural ingredients.
Ingredients
- 1 cup ube halaya (purple yam jam), preferably homemade or store-bought unsweetened
- 1 ½ cups whole milk (or unsweetened almond milk for dairy-free)
- 1 cup heavy cream (or full-fat coconut milk for dairy-free)
- ¼ cup erythritol or monk fruit sweetener (adjust to taste)
- 1 teaspoon vanilla extract
- ½ teaspoon ube extract (optional, for intensified color and flavor)
- Pinch of salt
- 1 tablespoon cornstarch (optional, for creamier texture)
Instructions
- Prepare the base: In a medium saucepan, combine the milk, heavy cream, and sweetener. Heat over medium heat until the sweetener dissolves and the mixture is warm but not boiling (about 5 minutes).
- Mix cornstarch (optional): In a small bowl, whisk the cornstarch with 2 tablespoons of cold milk from the saucepan mixture until smooth. Slowly whisk this back into the warm milk mixture to help thicken the ice cream base.
- Cook the base: Continue stirring the mixture over medium heat until it slightly thickens and coats the back of a spoon, about 3-5 minutes. Remove from heat.
- Add ube and flavorings: Stir in the ube halaya, vanilla extract, ube extract (if using), and a pinch of salt. Use a blender or immersion blender to ensure the mixture is smooth and evenly combined.
- Chill the mixture: Transfer the mixture to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin), and refrigerate for at least 4 hours or overnight. This step ensures a cold base for the Ninja Creami.
- Freeze in Ninja Creami pint: Pour the chilled mixture into the Ninja Creami pint container, leaving about ½ inch from the top. Secure the lid and freeze for 24 hours until completely solid.
- Process in Ninja Creami: Remove the pint from the freezer and install it in the Ninja Creami machine. Select the “Ice Cream” function and let the machine churn your ube ice cream into a creamy, scoopable dessert.
- Adjust texture if needed: If the ice cream is crumbly or powdery, use the “Re-spin” function once or twice to improve creaminess. For softer ice cream, add a teaspoon of milk and re-spin.
- Serve or store: Serve immediately for a soft-serve texture or store the pint in the freezer for firmer scoops.
Tips
- Substitutions: Use coconut milk and coconut cream instead of dairy for a vegan-friendly version. Adjust sweetener to your preference; stevia or allulose can also work but may affect texture.
- Ube halaya sourcing: Homemade ube halaya made from boiled and mashed purple yam is best for authentic flavor and controlling sweetness. Store-bought varieties may contain added sugar—choose unsweetened if available.
- Texture tricks: Adding cornstarch or a small amount of vodka (1 teaspoon) can prevent iciness and improve scoopability, but alcohol may alter flavor slightly.
- Freezing tips: Always freeze the mixture for a full 24 hours before processing in the Ninja Creami to ensure proper texture. Avoid thawing and refreezing repeatedly.
Serving Suggestions
Serve your low sugar ube ice cream topped with toasted coconut flakes, crushed pistachios, or a drizzle of coconut caramel sauce for added texture and flavor. It pairs beautifully with warm Filipino desserts like bibingka or halo-halo components. For a refreshing twist, add fresh mango slices or a sprinkle of edible flowers to brighten the plate.
Variations
Experiment with mix-ins such as sweetened red beans, mochi pieces, or crushed graham crackers to add texture and traditional Asian dessert flair. For a richer taste, fold in swirls of coconut cream or white chocolate chips after the Ninja Creami cycle. You can also try blending in matcha powder alongside ube for a colorful, layered flavor profile.
Storage and Reheating
Store your ube ice cream in an airtight container in the freezer for up to 2 weeks to maintain optimal flavor and texture. Avoid leaving it out at room temperature for extended periods to prevent melting and refreezing, which causes ice crystals. If the ice cream becomes too hard, let it sit at room temperature for 5-10 minutes before scooping. Reprocessing in the Ninja Creami with a splash of milk can restore creaminess if it has hardened excessively.
Frequently Asked Questions
- Can I use fresh purple yam instead of ube halaya?
- Yes, you can cook and mash fresh purple yam to make your own ube halaya, but it requires more time and effort. Boil or steam the yam until tender, then mash and mix with a bit of sweetener and coconut milk to form a jam-like consistency. This homemade base provides a fresher taste and full control over sugar content.
- How do I adjust sweetness without affecting texture?
- Using sugar substitutes like erythritol or monk fruit sweetener helps keep sugar low without compromising texture. Avoid over-sweetening, as too much sweetener can cause iciness or affect freezing. Always taste the base before freezing and adjust gradually.
- Is ube extract necessary if I have ube halaya?
- Ube extract is optional. It intensifies the purple color and deepens flavor but isn’t required if your ube halaya is vibrant and flavorful. If you want a brighter hue or stronger aroma, adding a teaspoon can enhance the final product.
- Can I make this recipe without the Ninja Creami?
- Yes, but the Ninja Creami makes the process easier by churning and aerating the ice cream for a creamy texture without an ice cream maker. Without it, you can freeze the mixture in a shallow container, stirring vigorously every 30 minutes to prevent ice crystals, but the texture may be less smooth.
- Why is my ice cream icy or crumbly after processing?
- This usually means the base wasn’t fully frozen or the mixture lacks enough fat or stabilizers. Ensure you freeze the pint for a full 24 hours before processing. Adding cornstarch or a small amount of fat (cream or coconut milk) helps prevent ice crystals. Use the Ninja Creami’s “Re-spin” function to improve texture.
- Can I add mix-ins like nuts or chocolate chips?
- Yes, add mix-ins after the first ice cream cycle by opening the pint and folding them in. Then use the “Mix-in” function on the Ninja Creami to evenly distribute without breaking the pieces. This keeps your nuts or chips crunchy and well incorporated.
With this low sugar ube ice cream recipe tailored for the Ninja Creami, you can enjoy a luscious, colorful dessert that balances traditional Filipino flavors with modern health-conscious tweaks. The precise freezing and churning of the Ninja Creami ensure an indulgently creamy treat every time, perfect for hot days or special occasions.
Feel free to experiment with the base and toppings to create your signature ube ice cream experience, and enjoy the naturally beautiful purple hue that makes this dessert as delightful to look at as it is to eat.
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