Ube ice cream is a vibrant purple Filipino dessert made from purple yam, known for its naturally sweet, nutty flavor and creamy texture. Using the Ninja Creami to make a small batch of ube ice cream is perfect for home cooks who want fresh, colorful, and delicious ice cream without needing large quantities or complicated equipment.
Ingredients
- 1/2 cup ube halaya (purple yam jam), thawed if frozen
- 3/4 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional: 1 tablespoon sweetened condensed milk (for extra creaminess)
Instructions
- Prepare the base: In a medium mixing bowl, whisk together the whole milk, heavy cream, granulated sugar, vanilla extract, and salt until the sugar dissolves completely.
- Add ube halaya: Stir in the ube halaya until the mixture is smooth and uniformly purple. For easier blending, you can use an immersion blender or regular blender to ensure no lumps remain.
- Chill the mixture: Cover the bowl and refrigerate the ice cream base for at least 2 hours, or until thoroughly chilled. This step is important for the Ninja Creami to churn properly.
- Freeze in Ninja Creami pint: Pour the chilled mixture into the Ninja Creami pint container, leaving about 1/2 inch headspace at the top. Secure the lid and freeze the container upright for 24 hours, ensuring it is completely solid.
- Process in Ninja Creami: Remove the pint from the freezer and place it into the Ninja Creami machine. Select the “Ice Cream” function and process according to your machine’s instructions.
- Re-spin if needed: If the ice cream is crumbly or icy after the first spin, use the “Re-spin” function once or twice until you reach a creamy consistency.
- Serve or store: Enjoy immediately for a soft-serve texture or transfer the pint back to the freezer for 1–2 hours to firm up further for a scoopable consistency.
Tips
- Ube halaya substitute: If you can’t find ube halaya, use ube powder rehydrated with a small amount of milk, but reduce the added sugar as some powders are sweetened.
- Sweetness adjustment: Taste the base before freezing; adjust sugar or condensed milk to suit your preference, keeping in mind ice cream tastes less sweet when frozen.
- Mix-ins: Add toasted coconut flakes or macapuno (sweetened coconut strings) after the first spin by using the “Mix-in” function on the Ninja Creami for extra texture.
- Common mistake: Not chilling the base thoroughly can cause icy or grainy ice cream. Always refrigerate for at least 2 hours before freezing.
Serving Suggestions
Serve your vibrant ube ice cream in a waffle cone or a small bowl topped with toasted coconut flakes and a drizzle of sweetened condensed milk for extra richness. It pairs beautifully with Filipino desserts like halo-halo or as a contrast to warm mango sticky rice. For a fun twist, scoop onto brownies or blend into a milkshake with a splash of coconut milk.
Variations
Try adding a swirl of coconut caramel sauce or chocolate fudge for an indulgent twist on classic ube ice cream. For a dairy-free version, substitute the whole milk and heavy cream with full-fat coconut milk or almond milk and use a plant-based sweetened condensed milk alternative. You can also experiment with infusing pandan leaves into the milk base for a fragrant, complementary flavor.
Storage and Reheating
Store leftover ube ice cream in the Ninja Creami pint with the lid tightly sealed in the freezer. It will keep best for up to 2 weeks; beyond that, ice crystals may form affecting texture. To soften hardened ice cream before serving, transfer it to the refrigerator for 15-20 minutes or let it sit at room temperature for about 5-10 minutes. Avoid microwaving as it can melt unevenly and ruin the creamy texture.
Frequently Asked Questions
Can I use fresh ube instead of ube halaya?
Fresh ube requires cooking and mashing before use. You would need to boil or steam the ube until tender, mash it thoroughly, then sweeten it to create a similar consistency to ube halaya. This process is more time-consuming, so using store-bought ube halaya is recommended for convenience.
Why is my ube ice cream icy or crumbly after processing?
This usually happens if the base wasn’t chilled enough prior to freezing or if the mixture was too low in fat. Make sure to refrigerate the base for at least 2 hours and use the correct ratio of cream to milk. Also, use the “Re-spin” function on the Ninja Creami to improve texture.
Can I make this recipe vegan?
Yes, substitute the dairy with coconut milk or almond milk and use a plant-based sweetened condensed milk alternative. Keep in mind that the texture may be slightly different, and the ice cream might be less creamy, but the flavor will remain vibrant and delicious.
How do I prevent the color from fading?
Ube’s vibrant purple color can fade if exposed to heat or prolonged light. Use ube halaya that is fresh or well-sealed. Avoid overheating the base when mixing, and store finished ice cream in an airtight container in the freezer to preserve color.
Can I add alcohol to my ube ice cream?
Yes, a tablespoon of coconut rum or ube-flavored liqueur can enhance the flavor and slightly soften the ice cream texture. However, too much alcohol may prevent the ice cream from freezing properly, so use sparingly.
Is it necessary to use the Ninja Creami for this recipe?
The Ninja Creami is ideal for small batches and gives a creamy, smooth texture without an ice cream maker’s bulk. You can make ube ice cream with other machines or by hand-churning, but the Ninja Creami simplifies the process and yields consistent results.
With these tips and techniques, your small-batch ube ice cream made in the Ninja Creami will be a delightful treat to enjoy anytime, showcasing the unique flavor and color of this beloved Filipino ingredient.
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