This recipe for ube ice cream comes from a friend of mine. It has a vibrant, purple color, so if it’s not too cold, you can make it for Halloween!
No-Churn Ube Ice Cream
From Gemma’s Bigger Bolder Baking
Yield: 4 cups
- 2 cups heavy cream, cold
- 1 (14-oz) can sweetened condensed milk, cold
- 4 teaspoons ube flavoring extract
- 1 tablespoon ube powder
Whip heavy cream on medium-high speed until soft peaks form.
Pour in condensed milk and whip until thick, stiff peaks form.
Add the ube extract and powder and whip until combined.
Spread evenly into a freezer-safe container, cover, and freeze for at least 5 hours, or overnight. Store in the freezer for up to 6 weeks.