Make the ube paste
Mix the ube powder with about 50 ml of the cold milk until you have a thick, smooth purple paste. This prevents clumps later.
Dessert recipe
Ube ice cream.
A creamy purple yam ice cream with a gelato-style base: pure ube powder, whole milk, cream, and a short resting step for smoother texture.
8scoops
85°Cbase temperature
6-12hresting time
Ingredients
Built for a smooth scoop.
Ube powder brings the color and flavor. The milk powder, dextrose, and locust bean gum help the base stay creamy instead of icy.
- Big Moca pure ube powder40 g
- Whole milk500 ml
- Whipping cream, at least 35% fat150 ml
- Granulated sugar125 g
- Dextrose40 g
- Skimmed milk powder30 g
- Locust bean gum3 g
- Saltsmall pinch
Step by step
Mix the dry ingredients
Combine the sugar, dextrose, skimmed milk powder, locust bean gum, and salt in a separate bowl.
Heat the base
Add the remaining milk, cream, and ube paste to a pan. Warm gently, then whisk in the dry mix. Heat slowly to 85°C.
Cool and rest
Cool the pan quickly in an ice bath. Cover the base and rest it in the refrigerator for 6 to 12 hours.
Churn and freeze
Churn the cold base in an ice cream machine until creamy. Transfer to a container and freeze for 2 to 4 hours before scooping.
Texture tips
What makes it creamy?
First, make a paste so the ube hydrates evenly. Second, heat the base slowly so the dry ingredients dissolve properly. Third, rest the base before churning. That combination gives the ice cream better body and a cleaner scoop.
Common questions
Can I make this without an ice cream machine?
You can, but the texture will be less smooth. Freeze the base and stir it thoroughly every 30 minutes until it firms up.
Can I use only ube powder for the flavor?
Yes. This recipe uses pure ube powder as the main color and flavor source. Mix it with milk first for the smoothest base.
Why heat the base to 85°C?
That temperature helps dissolve and activate the dry ingredients, which improves stability and reduces iciness.