You’ll love the luscious colour and flavour of ube (purple yam) which delivers a subtle nutty‑yam sweetness and gorgeous violet hue.
The macapuno adds chewy sweet coconut bites throughout the ice cream, giving texture and contrast to the smooth base.
It’s simple to make — many versions are no‑churn, meaning you don’t need an ice‑cream maker and can still get a rich result.
It’s great for sharing and will definitely impress with its tropical flair and nostalgic touch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Heavy cream, very cold
Sweetened condensed milk, chilled
Cooked and mashed ube (or ube jam/halaya)
Ube extract (for colour and extra flavour)
Macapuno strips, well‑rinsed and drained
(Optional) Vanilla extract or a pinch of salt to balance sweetness
Directions
Chill all your major components (cream, milk, bowl) so everything is cold for best volume.
In a large bowl, pour the heavy cream and whip with a mixer on medium‑high speed until stiff peaks form.
In a separate bowl (or while the cream is whipping) combine the condensed milk, mashed ube (or ube jam), and ube extract until well blended.
Gently fold the ube‑condensed milk mixture into the whipped cream, taking care not to deflate the air you just whipped in.
Fold in the macapuno strips evenly. Make sure they’re drained so excess syrup doesn’t cause ice crystals.
Transfer the mixture into a freezer‑safe container (preferably shallow), smooth the top, then press plastic wrap directly onto the surface to help prevent ice crystals. Cover with lid. Freeze for at least 6 hours or preferably overnight until firm.
Servings and timing
Servings: About 8 servings (depending on container size and serving portions) using the standard recipe.
Prep time: ~15–20 minutes.
Freeze time: At least 6 hours, preferably overnight for best texture.
Variations
Vegan version: Replace heavy cream with chilled coconut cream and use a vegan condensed milk alternative. Use macapuno and ube extract as usual.
Extra texture: Add toasted coconut flakes, chopped nuts, or even finely chopped ube halaya swirls for more bite.
Less sweet version: Use less sweetened condensed milk or rinse the macapuno more thoroughly to reduce syrup.
Swirl version: Layer half the base, then some macapuno plus ube halaya swirl, then remaining base for a marbled effect.
Storage/Reheating
Store the ice cream in a freezer‑safe, airtight container. Press plastic wrap onto the surface before sealing to minimise ice crystals.
Keeps well for up to 2–3 weeks for best texture (homemade without stabilisers).
To serve, let sit at room temperature ~5 minutes to soften slightly for easier scooping.
Avoid repeated thawing and refreezing as this will degrade texture.
FAQs
1. Do I need an ice‑cream machine to make this?
No, this recipe is designed as a no‑churn method—just cold ingredients and a freezer‑safe container. Many sources confirm that no machine is needed.
2. What is “ube” exactly and how is it used here?
Ube is a Filipino purple yam with a distinct sweet‑nutty flavour and bright violet colour. It forms the base flavour of this ice cream.
3. What is “macapuno”?
Macapuno is a special variety of coconut sport (soft, jelly‑like coconut flesh) used in Filipino desserts. When paired with ube in ice cream, it adds chewy texture and sweet coconut flavour.
4. Can I use store‑bought ube jam instead of cooking fresh ube?
Yes—store‑bought ube jam (halaya) works and makes the process easier. Just adjust sweetness accordingly because jam may already have added sugar.
5. Why is my ice cream icy or with crystals?
Often because excess liquid (for example from poorly drained macapuno) or warm ingredients cause ice crystals. Make sure macapuno is drained and base mixture is cold. Cover surface with plastic wrap before freezing.
6. How can I get a deeper purple colour?
Using ube extract in addition to mashed ube helps deepen the colour and flavour. Add a few drops of extract until you get the desired hue.
7. Can I make smaller portions or use different moulds?
Yes—you could fill small ramekins or mini containers for single‑serve portions. Just ensure freeze time is sufficient and container is freezer‑safe.
8. Is this recipe extremely sweet?
It can be quite sweet due to condensed milk and sweetened macapuno. If you prefer less sweetness, reduce condensed milk slightly or rinse macapuno more thoroughly to remove excess syrup.
9. Can I add other flavours to this ice cream?
Yes. For example, a swirl of ube halaya, chocolate chips, toasted coconut flakes or even a splash of coconut rum (if for adults) can add dimension.
10. How far ahead can I make this before serving?
You can make this the day before your event. For best texture, it’s good to serve within 1–2 days after freezing. Avoid making too far ahead as home‑made ice cream may become harder or more icy over time.
Conclusion
Ube Macapuno Ice Cream offers a delightful taste of the Philippines in a creamy frozen form—rich ube flavour, chewy macapuno bites, and vibrant colour make it memorable. With a simple no‑churn approach, it’s accessible and perfect for dessert lovers looking for something a little different. Give it a try, savour every scoop, and enjoy the exotic twist on homemade ice cream.
Ube Macapuno Ice Cream is a vibrant, no-churn Filipino-inspired dessert that combines the nutty sweetness of purple yam (ube) with the chewy texture of macapuno (coconut sport). It’s creamy, colorful, and full of tropical flavor, perfect for cooling down with a twist.
Author:Catherine
Prep Time:20 minutes
Cook Time:0 minutes
Total Time:6 hours 20 minutes (including freezing)
Yield:8 servings
Category:Dessert
Method:No-Churn
Cuisine:Filipino
Diet:Vegetarian
Ingredients
2 cups heavy cream, very cold
1 can (14 oz) sweetened condensed milk, chilled
1 cup cooked and mashed ube or ube halaya (jam)
1 tsp ube extract (adjust to color/flavor preference)
1/2 to 3/4 cup macapuno strings, well-drained
1/2 tsp vanilla extract (optional)
Pinch of salt (optional)
Instructions
Chill your mixing bowl, beaters, cream, and condensed milk for at least 30 minutes before starting.
In a large bowl, whip the cold heavy cream using a hand or stand mixer on medium-high speed until stiff peaks form.
In a separate bowl, mix together the sweetened condensed milk, mashed ube or ube halaya, ube extract, vanilla (if using), and a pinch of salt until smooth.
Gently fold the ube mixture into the whipped cream using a spatula, working in batches to avoid deflating the mixture.
Once well combined, fold in the drained macapuno strips evenly.
Transfer the mixture to a freezer-safe container and smooth the top. Press plastic wrap directly on the surface to minimize ice crystals.
Cover with a lid and freeze for at least 6 hours or overnight until firm.
Before serving, let it sit at room temperature for 5 minutes to soften for easy scooping.
Notes
Ensure all ingredients are cold to prevent ice crystals and improve texture.Use ube extract for stronger color and flavor if your ube or halaya is pale.Drain macapuno well to avoid extra moisture, which can cause iciness.Store in an airtight, freezer-safe container with plastic wrap pressed on top to prevent ice formation.Best consumed within 2–3 weeks for optimal texture and flavor.
